Hard Red Spring wheat/C-TRIM 20 bread: Formulation,processing and texture analysis

C-TRIM, a β-glucan-rich fraction, was added to Hard Red Spring wheat (HRSW) flour to increase soluble fiber content of bread, and to obtain a minimum of 0.75 g/bread serving (0.75 g/30 g or 2.5%) required by FDA for health claim. Three treatments or blends FGT0 (100% wheat flour – control), FGT1 (58% flour, 25% gluten and 17% C-TRIM) and FGT2 (60% flour, 22.5% gluten, and 17% C-TRIM) were used in the study. The total amount of soluble fiber from C-TRIM in FGT1 and FGT2 was 4.07–4.17% which was more than the amount required by FDA. The presence of C-TRIM increased both, the Farinograph water absorption and the arrival time. The dough mixing tolerance index (MTI) was also increased by C-TRIM. The FGT1 had higher stability than FGT2, whereas, the loaf volume of FGT1-B was also significantly higher than FGT0-B control and FGT2-B bread. The DSC results indicated that the amount of freezable-water in C-TRIM treated bread (FGT1-B and FGT2-B) was significantly higher than the control wheat flour bread (FGT0-B). This may be attributed to the higher amount of water absorbed by C-TRIM during bread dough (FGT1-D and FGT2-D) preparation and trapped or bound within the bread matrix after baking as compared to the control. After storage of FGT0-B, FGT1-B, and FGT2-B breads 2, 5, and 7 days storage at 25 °C, 4 °C, and −20 °C, the texture of bread were measured with a Texture Analyzer and the data analyzed statistically. The FTG0-B control bread firmness was significantly higher than FGT1-B and FGT2-B C-TRIM treated breads after 7 days storage at 25 °C. The amount of 0.1 M acetic acid-extractable protein was lower in FGT1-B than the control wheat flour (FGT0-B) sample. In addition, more protein was extracted at pH 7.0 than pH 4.5 because of less charges at neutral pH than pH 4.5. The free zone capillary electrophoresis analysis showed obvious differences in the protein charge and size between the dough and bread.