Characteristics of bread made of various substitution ratios of bran pulverized by hammer mill or jet mill

Abstract

The physicochemical and antioxidant properties of dough and bread were measured in wheat flours substituted with two types of bran (HMB: bran pulverized by a hammer mill and JMB: bran pulverized by a jet mill) at various ratios (0%, 5%, 10%, 15%, 20%, and 25%) of substitution. The particle size of hammer mill bran (HMB) (119.71 μm) was larger than that of jet mill bran (JMB) (25.78 μm). Wheat flours substituted with HMB contained more total dietary fiber than those with JMB. A significant increase of water absorption and dough development time in Mixolab® analysis was observed depending on the level of HMB or JMB substitution. The breads made with HMB or JMB (5% or 10%) showed a higher specific volume and lower crumb hardness than the control bread. However, breads made with >15% HMB or JMB had a decreased specific volume and increased crumb hardness. Overall, breads made with wheat flour substituted with 5%-10% HMB or JMB were of a higher bread quality and had more antioxidant properties.