ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Effects of various brans on quality and volatile compounds of bread

Аннотация
The present study aimed to evaluate the effect of various bran sources, including wheat, barley, and rice, on the quality and volatile compounds of Egyptian ‘balady’ bread (Fino). The protein, fat, and total carbohydrates content of the studied brans ranged from 8.49 to 14.16%, 2.16 to 8.12%, and 34.38 to 85.06%, respectively. The mi- neral composition and colour parameters of the brans were also evaluated. The substitution of wheat flour with 10%, 20%, and 30% of different brans resulted in decreased loaf volume and specific volume, and increased loaf weight. A significant decrease in colour parameters (L, a, and b) of the bread crust and crumb were observed in all the sam- ples. The addition of bran at three concentrations showed a remarkable increase in the total phenolic content of the bread samples, compared to the control. The antioxidant activity of the bread samples fortified with brans showed the following order: RB (rice bran) > BB (barley bran) > WB (wheat bran), as determined by the DPPH and β-carotene assays. Thirty-six volatile compounds identified in the bread samples using GC-MS included 5 alcohols, 6 pyrazines, 2 acids, 9 aldehydes, 5 ketones, 3 esters, and 6 sulphur-containing compounds. Alcohols were the predominant vola- tile constituents accounting for 58.3; 61.57; 59.08; and 56.15% in the control and in the bread samples prepared with bran from rice, barley, and wheat, respectively.
Ключевые слова
Bran , bread , chemical composition , volatile compounds
СПИСОК ЛИТЕРАТУРЫ
  1. Ragaee S., Guzar I., Abdel-Aal E., and Seetharaman K. Bioactive components and antioxidant capacity of Ontar- io hard and soft wheat varieties. Canadian Journal of Plant Science, 2012, vol. 92 pp. 19–30. DOI: https://doi. org/10.4141/cjps2011-100.
  2. Maneju H., UdobI C.E., and Joel N. Effect of added brewers dry grain on the physico-chemical, microbial and sen- sory quality of wheat bread. American Journal of Food Nutrition, 2011, vol. 1, no. 1, pp. 39–43. DOI: https://doi. org/10.5251/ajfn.2011.1.1.39.43.
  3. Taylor J. and Rosell C. Foreword to special issue on Cereal Based Non-gluten Dough Systems. Journal of Cereal Science, 2016, vol. 67, pp. 1. DOI: https://doi.org/10.1016/j.jcs.2015.10.001.
  4. Mellen P.B., Walsh T.F., and Herrington D.M. Whole grain intake and cardiovascular disease: a meta-analysis Nu- trition, Metabolism & Cardiovascular Diseases, 2008, vol. 18, no. 4, pp. 283–290. DOI: https://doi.org/10.1016/j. numecd.2006.12.008.
  5. Cai L.M., Choi I., Park C.S., and Baik B.K. Bran hydration and physical treatments improve the bread-baking qual- ity of whole grain wheat flour. Cereal Chemistry, 2015, vol. 92, no. 6, pp. 557–564. DOI: https://doi.org/10.1094/ CCHEM-04-15-0064-R.
  6. Messia M.C., Reale A., Maiuro L., et al. Effects of pre-fermented wheat bran on dough and bread characteristics.Journal of Cereal Science, 2016, vol. 69, pp. 138–144. DOI: https://doi.org/10.1016/j.jcs.2016.03.004.
  7. Wang N.F., Hou G.G., and Dubat A. Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread. LWT – Food Science and Technology, 2017, vol. 82, pp. 147–153. DOI: https://doi.org/10.1016/j.lwt.2017.04.025.
  8. Anwarul H., Shams U., and Anwarul A. The effect of aqueous extracted wheat bran on the baking quality of biscuit. International Journal of Food Science & Technology, 2002, vol. 37, no. 4, pp. 453–462. DOI: https://doi.org/10.1046/ j.1365-2621.2002.00583.x.
  9. Kumar P., Yadava R., Gollen B., et al. Nutritional contents and me dicinal properties of wheat: a Review. Life Sciences and Medicine Research, 2011, vol. 22, pp. 1–10.
  10. Cai L.M., Choi I., Lee C.K., Park K.K. and Baik B.K. Bran characteristics and bread-baking quality of whole grainwheat flour. Cereal Chemistry, 2014, vol. 91, no. 4, pp. 398–405. DOI: https://doi.org/10.1094/CCHEM-09-13-0198-R.
  11. Sharif M.K., Butt M.S., Anjum F.M., and Khan S.H. Rice Bran: A Novel Functional Ingredient. Critical Reviews in Food Science and Nutrition, 2014, vol. 54 no. 6, pp. 807–816. DOI: https://doi.org/10.1080/10408398.2011.608586.
  12. Sekhon K.S., Dhillon S.S., Singh N., and Singh B. Functional Suitability of Commercially Milled Rice Bran in India for Use in Different Food Products. Plant Foods for Human Nutrition, 1997, vol. 50, no. 2, pp. 127–140. DOI: https:// doi.org/10.1007/BF02436032.
  13. Saunders R.M. The Properties of Rice Bran as a Food Stuff. Cereal Foods World, 1990, vol. 35, no. 7, pp. 632–639.
  14. Deep N., Yadav-Krishna K., and Singh-Jagbir R. Studies on fortification of wheat flour with defatted rice bran for chapati making. Journal of Food Science and Technology, 2012, vol. 49, no. 1, pp. 96–102. DOI: https://doi. org/10.1007/s13197-011-0264-9.
  15. Sharp C.Q. and Kitchen K.J. Using rice bran in yeast bread in a home baker. Cereal Foods World, 1990, vol. 35, pp. 1021–1028.
  16. Food and Agriculture Organization. FAOSTAT, 2010. Available at: https://faostat.fao.org. (accessed 18 December 2018).
  17. Anderson M.A., Cook J.A., and Stone B.A. Enzymatic determination of (1-3) (1-4) B-glucans in barley grain and other cereal. Journal of the Institute of Brewing, 1978, vol. 84, no. 4, pp. 233–239. DOI: https://doi. org/10.1002/j.2050-0416.1978.tb03880.x.
  18. Ranhotra G.S., Gelroth J.A., and Eisenbroun G.J. High fiber white flour and its use in cookie products. Cereal chem- istry, 1991, vol. 68, no. 4, pp. 432–434.
  19. Braaten J.T., Wood P.D., Scott F.W., et al. Oat B-glucan reduces blood cholesterol concentration in hypercholesterol- emia subjects. European Journal of Clinical Nutrition, 1994, vol. 48, pp. 465–474.
  20. Abou-Raya M.A., Rabiae M.M., El-Shazly A.S., and E1-Fadaly E.S. Effect of adding barley and oat flour on the rhe- ological properties of bread dough. Journal of Food and Dairy Science, Mansoura Univirsty, 2014, vol. 5, no. 8, pp. 641–652.
  21. Birch A.N., Petersen M.A., and Hansen A.S. The aroma profile of wheat bread crumb influenced by yeast con- centration and fermentation temperature. LWT – Food Science and Technology, 2012, vol. 50, no. 2, pp. 480–488. DOI: https://doi.org/10.1016/j.lwt.2012.08.019.
  22. Birch A.N., Petersen M.A., Arneborg N., and Hansen A.S. Influence of commercial baker’s yeasts on bread aro- ma profiles. Food Research International, 2013, vol. 52, no. 1, pp. 160–166. DOI: https://doi.org/10.1016/j. foodres.2013.03.011.
  23. Hussein A.M.S., Helmy I.M.F., and Shalaby A.R. Effect of replacing wheat flour and corn flour using sweet potato flour on quality of bread. Modelling Measurement and Control C, 2010, vol. 71, no. 1–2, pp. 1–23.
  24. American Association of Cereal Chemists. Approved Method of the AACC. 10th ed. USA, St. Paul: American Associa- tion of Cereal Chemists Publ., 2000.
  25. Horwitz W. AOAC Official Methods of Analysis International, 17th ed. USA, Maryland, 2000.
  26. Tadrus M.D. Chemical and biological studies on some baby food. Egypt: Cairo University Publ., 1989.
  27. Chapman H.D. and Pratt P.F. Methods of Analysis for Soils, Plant and Water. California: University of California Division of Agriculture Science Publ., 1978. 309 p.
  28. Hussein A.M.S, Kamil M.M., Hegazy N.A., and Abo El-Nor S.A.H. Effect of wheat flour supplemented with bare- ly and/or corn flour on balady bread quality. Polish Journal of Food and Nutrition Sciences, 2013, vol. 63, no. 1, pp. 11–18. DOI: https://doi.org/10.2478/v10222-012-0064-6.
  29. Singleton V.L. and Rossi J.A. Colorimetry of Total Phenolics with Phospho Molybdic Phosphotungstic Acid Re- agents. American Journal of Enology and Viticulture, 1965, vol. 37, pp. 144–158. Available at: http://www.ajevonline. org/content/16/3/144.full.pdf+html. (accessed 18 December 2018).
  30. Woldegiorgis A., Abate D., Haki G.D., and Ziegler G.R. Antioxidant property of edible mushrooms collected from Ethiopia. Food Chemistry, 2014, vol. 157, pp. 30–36. DOI: https://doi.org/10.1016/j.foodchem.2014.02.014.
  31. Velioglu Y.S., Mazza G., Gao L., and Oomah B.D. Antioxidant Activity and Total Phenolics in Selected Fruits, Veg- etables, and Grain Products. Journal of Agricultural and Food Chemistry, 1998, vol. 46, no. 10, pp. 4113–4117. DOI: https://doi.org/10.1021/jf9801973.
  32. McClave J.T. and Benson P.G. Statistics for Business and Economics. USA, San Francisco: Dellen Publ., 1991.
  33. Ozdestan O., Erol T., and Acar B. Phytosterols in rice bran and usage of rice bran in food industry. Foodbalt, 2014, pp. 24–27.
  34. Abbas H.M., Ahmed M.H., and Ibrahim G. E. Changes in antioxidant activity and volatile compounds of functional yoghurt fortified with rice bran during storage. Journal of Chemical and Pharmaceutical Research, 2016, vol. 8, no. 7, pp. 761–766.
  35. Faria C., Zaczuk P., and Camargo-Penteado M. Nutritional composition of rice bran submitted to different stabiliza- tion procedures. Brazilian Journal of Pharmaceutical Sciences, 2012, vol. 48, no. 4, pp. 651–657. DOI: https://doi. org/10.1590/S1984-82502012000400008.
  36. Kim Y.S., Ha T.Y., Lee S.H., and Lee H.Y. Effect of rice bran dietary fiber on flour rheology and quality of wet noodles.Korean Journal of Food Science and Technology, 1997, vol. 20, pp. 90–95.
  37. Ramy A., Salama M.F., and Shouk A.A. Pollards a potential source of dietary fiber for pasta manufacture. Egyptian Journal of Food Science, 2002, vol. 30, pp. 313–330.
  38. Masoodi F., Bhawana S., and Chauhan G. Use of apple pomace as a source of dietary fiber in cakes. Plant Foods for human Nutrition, 2002, vol. 57, no. 2, pp. 121–128. DOI: https://doi.org/10.1023/A:1015264032164.
  39. Sharma H. and Chauhan G. Effect of stabilized rice-fenugreek blends on the quality of bread and cookies. Journal of Food Science and Nutrition, 2002, vol. 39, no. 3, pp. 223–333.
  40. Wang J., Rossel M., and De-Barber C.B. Effect of the addition different fibers on wheat dough performance and breadquality. Food Chemistry, 2002, vol. 79, no. 2, pp. 221–226. DOI: https://doi.org/10.1016/S0308-8146(02)00135-8.
  41. Sivam A.S, Sun-Waterhouse D., Quek S.K., and Perera C.O. Properties of Bread Dough with Added Fiber Polysac- charides and Phenolic Antioxidants: A Review. Journal Food Science, 2010, vol. 75, no. 8, pp. 163–174. DOI: https:// doi.org/10.1111/j.1750-3841.2010.01815.x.
  42. Gray J.A. and Bemiller J.N. Bread Staling: Molecular Basis and Control. Comprehensive Reviews in Food Science and Food Safety, 2003, vol. 2, no. 1, pp. 1–21. DOI: https://doi.org/10.1111/j.1541-4337.2003.tb00011.x.
  43. Irakli M., Dimitris K., and Fotis K. Evaluation of quality attributes, nutraceutical components and antioxidant poten- tial of wheat bread substituted with rice bran. Journal of Cereal Science, 2015, vol. 65, pp. 74–80. DOI: https://doi. org/10.1016/j.jcs.2015.06.010.
  44. Laokuldilok T., Shoemake C.F., Jomgkaewwattana S., and Tulyathan V. Antioxidants and Antioxidant Activity of Several Pigmented Rice Brans. Journal of Agricultural and Food Chemistry, 2011, vol. 59, no. 1, pp. 193–199. DOI: https://doi.org/10.1021/jf103649q.
  45. Holtekjolen A.K., Baevre A.B., Rodbotten M., Berg H., and Knutsen S.H. Antioxidant properties and sensory profiles of breads containing barley flour. Food Chemistry, 2008, vol. 110, no. 2, pp. 414–421. DOI: https://doi.org/10.1016/j. foodchem.2008.02.054.
  46. Dordevic T.M., Siler-Marinkovi S.S., and Dimitrijevi-Brankovic S.I. Effect of fermentation on antioxidant prop- erties of some cereals and pseudo cereals. Food Chemistry, 2010, vol. 119, no. 3, pp. 957–963. DOI: https://doi. org/10.1016/j.foodchem.2009.07.049.
  47. Stratil P., Klejdus B., and Kuban V. Determination of phenolic compounds and their antioxidant activity in fruits andcereals. Talanta, 2007, vol. 71, no. 4, pp. 1741–1751. DOI: https://doi.org/10.1016/j.talanta.2006.08.012.
  48. Birch A.N., Petersen M.A., and Hansen A.S. Aroma of Wheat Bread Crumb. Cereal Chemistry, 2014, vol. 91, no. 2, pp. 105–114. DOI: https://doi.org/10.1094/CCHEM-06-13-0121-RW.
  49. Pico J., Bernal J., and Gomez M. Wheat bread aroma compounds in crumb and crust: A review. Food Research Inter- national, 2015, vol. 75, pp. 200–215. DOI: https://doi.org/10.1016/j.foodres.2015.05.051.
  50. Paraskevopoulou A., Chrysanthou A., and Koutidou M. Characterisation of volatile compounds of lupin protein iso- late-enriched wheat flour bread. Food Research International, 2012, vol. 48, no. 2, pp. 568–577. DOI: https://doi. org/10.1016/j.foodres.2012.05.028.
  51. Rehman S., Paterson A., and Piggott J.R. Flavour in sourdough bread: a review. Trends in Food Science and Technol- ogy, 2006, vol. 17, no. 10, pp. 557–566. DOI: https://doi.org/10.1016/j.tifs.2006.03.006.
  52. Quilez J., Ruiz J.A., and Romero M.P. Relationships Between Sensory Flavor Evaluation and Volatile and Nonvolatile Compounds in Commercial Wheat Bread Type Baguette. Journal of Food Science, 2006, vol. 71, no. 6, pp. S423– S427. DOI: https://doi.org/10.1111/j.1750-3841.2006.00053.x.
  53. Ktenioudaki A., Crofton E., Scannell G.M., et al. Sensory properties and aromatic composition of baked snacks containing brewer’s spent grain. Journal of Cereal Science, 2013, vol. 57, no. 3, pp. 384–390. DOI: https://doi. org/10.1016/j.jcs.2013.01.009.
  54. Adams, R. (2007). Identification of essential oil components by gas chromatography/mass spectrometry, 4th Ed. Al- lured Publishing Corporation, Carol Stream, Illinois, USA.
Как цитировать?
Effects of various brans on quality and volatile compounds of bread. Foods and Raw Materials, 2019, vol. 7, no. 1, pp. 35-41
DOI
http://doi.org/10.21603/2308-4057-2019-1-42-50
Издатель
Кемеровский государственный университет
htpps://kemsu.ru
ISSN
2308-4057 (Print) /
2310-9599 (Online)
О журнале