Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements

Citation:Ugarčić-Hardi Ž., Koceva Komlenić D., Jukić M., Kuleš A., Jurkin I. (2009): Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements. Czech J. Food Sci., 27: S285-S285.
The addition of wheat bran increases the nutritional value of bread, but at the same time, decreases the dough rheological properties and taste of bread. Many investigations showed that extruded bran has less negative effects on bread texture and mouth feel in comparison with native wheat bran. Besides, new articles can be found on the cholesterol-lowering effects of extruded wheat bran. Therefore, the goal of this study was to compare the quality parameters of bread fortified with native and extruded bran. Wheat flour T-550 was used with the supplement of 7, 14, 21 and 28% fine milled native and extruded bran. Samples with 28% of native and extruded bran were also prepared with addition of 4% of vital gluten and increased amount of yeast (3%). Bread samples were analysed for the chemical content, specific volume and textural properties. Also, sensory evaluations were carried out. The results showed that wheat bran supplement had negative effect on bread quality but addition of vital gluten and increased amount of yeast improves quality of bread even with a higher content of wheat bran.

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