Gengjun Chen

Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% total carbohydrate, 24.5% protein, 13.0% ash, 6.7% soluble fiber, 2.9% insoluble fiber, and 0.5% β-glucan. Notably, adding 7.5% WBE significantly increased the bread-specific volume to 4.84 cm³/g, compared with the control of 4.18 cm³/g. Adding WBE also resulted in a remarkable improvement in dough properties. The WBE-enriched dough showed increased peak, setback, breakdown, and final viscosities, along with higher storage and loss modulus. Scanning electron microscopy analysis further revealed that the WBE promoted the aggregation of protein and starch within the dough. The extractable gliadin to glutenin ratio increased with 5 and 7.5% WBE additions, compared with the control and 2.5% WBE addition. WBE did not significantly alter the starch gelatinization temperature or dough extension properties. These findings demonstrate that the inclusion of WBE in wheat flour is a promising approach for producing high-quality bread that is enriched with dietary fiber and protein.

Background and Objective: Dough mixing properties are crucial in determining the usability of wheat flour. Currently, many industrial sourced chemicals are used as additives to improve the mixing stability of dough. This study aims to evaluate the effect of adding chickpea flour on mixing tolerance and dough strength improvement based on 20 different wheat genotypes. The effects of different types (i.e., kabuli and desi) and amounts (1.5%, 3.75%, 7.5%, 15%, and 30%, w/w) of chickpea flours and kabuli chickpea fractions (7.5%) were further studied. Mixograph, dough strength and extensibility, and baking test of selected treatments were performed.Findings: Incorporating chickpea flour at a level of 7.5% (w/w flour basis) or lower significantly improved (p < .05) the mixing stability and dough strength of different wheat flours. Adding the insoluble fraction of the chickpea flour resulted in better stability and dough strength compared to other fractions, while adding the soluble fraction of chickpea flour weakened the dough. At the optimum incorporation level (7.5%) or lower, the inclusion of chickpea flour did not negatively alter the physical (bread volume), texture (hardness), or taste attributes of the bread.Conclusion: The results demonstrate that adding chickpea flour can improve dough mixing properties, particularly for weak/normal wheat flour, without compromising the quality of bread. The optimal chickpea flour incorporation level in refined wheat flour is 7.5%. Chickpea flour incorporation could also assist bakers in case of overmixing the dough.Significance and Novelty: This study portrays the use of natural ingredients to improve dough mixing properties, providing bakers and scientific community with natural alternatives to enhance wheat flour mixing properties while improving the quality and nutrition of the flour as chickpea is a protein‐rich legume.

This study aims to determine gluten‐free bread‐making potential of different types of rice, particularly comparing normal rice versus glutinous rice flours. Proximate and chemical compositions, hydration, and dough mixing and pasting properties of ten rice cultivars (i.e., seven types of normal rice and three types of glutinous rice), and quality parameters (specific volume, texture profile, and crumb structure) of gluten‐free bread from these flours were assessed. Significant differences were observed in flour properties among different types of rice. Significant correlations were observed between bread specific volume and rice amylose content ( r = 0.91, p < 0.01), as well as pasting peak time ( r = 0.86, p < 0.01) and final viscosity ( r = 0.77, p < 0.01). Further, strong correlations were observed between bread resilience and properties of rice flour, such as amylose content ( r = 0.91, p < 0.01), pasting peak viscosity ( r = 0.83, p < 0.01), and final viscosity ( r = 0.93, p < 0.01). In conclusion, the normal rice types exhibited much better gluten‐free bread‐making performances than glutinous flour. Important parameters of rice flour determining its gluten‐free bread‐making properties include amylose content, water retention capacity, and pasting properties. Practical Application: Compared with glutenous rice flour, normal rice flour leads to more viscous paste and gluten‐free breads with larger volume, evener texture, and better resilience. This study provides guidance for practical uses of rice flours in improving gluten‐free dough and bread quality.