Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation

Authors : Hümeyra ÇETİN BABAOĞLU, Nihat AKIN, Berrin ÖZKAYA

Pages : 91-97

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Publication Date : 2022-04-25

Article Type : Research Paper

Abstract :n this study, the rheological properties of flours containing wheat bran or dephytinized wheat bran at different rates insert ignore into journalissuearticles values(0, 5, 10, 15%); and some physicochemical and microbiological properties of bread doughs produced with sourdough by using these flour mixes were investigated. Four different sourdoughs, which were spontaneous insert ignore into journalissuearticles values(SS);, Vakfıkebir insert ignore into journalissuearticles values(VS);, containing Lactobacillus fermentum as a starter insert ignore into journalissuearticles values(LFS); and containing Lactococcus lactis as a starter insert ignore into journalissuearticles values(LCS);, were used. The water absorption, softening degree, resistance to extension values of dough increased while the stability, energy and extensibility values decreased as the rate of bran increased for both bran types. The pH and total acidity insert ignore into journalissuearticles values(TA); values of the bread dough samples generally increased with the addition of bran. The lowest moisture content, TA and LAB count, and the highest pH and yeast count were obtained in VS. The lowest pH and the highest TA values belonged to the bread dough samples containing SS. The number of LAB and yeast counts in bread dough samples increased with addition of bran compared to control sample.
Keywords : Dephytinization, Wheat bran, Sourdough, Lactic acid bacteria