Table 2.
Physicochemical properties of doughs prepared from white flour with different levels of wheat bran extract (WBE).
| Mixograph | Water Absorption (%) | Peak Time (min) | Peak Value (%) | Curve Tail Integral (%Tq × min) | Peak Width (%) | 8 min Width (%) | |
|---|---|---|---|---|---|---|---|
| Control | 59.0 ± 0.0 a | 5.0 ± 0.0 a | 36.4 ± 0.3 d | 309.8 ± 5.3 b | 20.3 ± 0.6 a | 13.2 ± 0.2 a | |
| 2.5%WBE | 59.0 ± 0.0 a | 5.3 ± 0.1 a | 39.5 ± 0.1 c | 334.1 ± 0.1 a | 20.7 ± 0.4 a | 11.1 ± 0.5 ab | |
| 5%WBE | 59.0 ± 0.0 a | 5.6 ± 0.1 a | 41.5 ± 0.1 b | 342.6 ± 4.2 a | 20.3 ± 0.2 a | 10.4 ± 0.1 b | |
| 7.5%WBE | 59.0 ± 0.0 a | 5.5 ± 0.1 a | 43.0 ± 0.4 a | 352.2 ± 2.4 a | 30.2 ± 3.4 a | 10.5 ± 0.5 b | |
| RVA | Peak viscosity (cP) | Trough (cP) | Breakdown (cP) | Final viscosity (cP) | Setback (cP) | Peak time (min) | Pasting temperature (°C) |
| Control | 1239.0 ± 10.0 c | 662.0 ± 24.0 b | 577.0 ± 14.0 c | 1508.0 ± 11.0 c | 846.0 ± 13.0 c | 5.5 ± 0.1 a | 70.5 ± 0.3 a |
| 2.5%WBE | 1533.0 ± 11.0 b | 796.0 ± 31.0 a | 737.0 ± 20.0 b | 1736.5 ± 21.5 b | 940.5 ± 9.5 bc | 5.7 ± 0.1 a | 69.1 ± 0.4 a |
| 5%WBE | 1591.0 ± 15.0 b | 770.0 ± 8.0 ab | 821.0 ± 7.0 b | 1770.5 ± 12.5 ab | 1000.5 ± 4.5 ab | 5.7 ± 0.1 a | 69.4 ± 0.0 a |
| 7.5%WBE | 1746.0 ± 31.0 a | 814.0 ± 12.0 a | 932.0 ± 19.0 a | 1902.5 ± 46.5 a | 1088.5 ± 34.5 a | 5.8 ± 0.0 a | 69.0 ± 0.4 a |
| Gelatinization | Onset (°C) | End (°C) | Peak (°C) | Peak height (mJ/s) | ΔH (J/g) | Dough extensibility Force (g) | Dough extensibility Distance (mm) |
| Control | 60.16 ± 0.45 a | 71.32 ± 0.19 a | 65.96 ± 0.68 a | 0.28 ± 0.05 a | 1.02 ± 0.21 a | 15.27 ± 0.87 a | 21.35 ± 3.53 a |
| 2.5%WBE | 58.49 ± 0.27 a | 71.77 ± 0.33 a | 65.19 ± 0.23 a | 0.37 ± 0.00 a | 1.57 ± 0.00 a | 15.04 ± 2.01 a | 29.98 ± 7.62 a |
| 5%WBE | 59.47 ± 0.18 a | 71.94 ± 0.16 a | 65.68 ± 0.05 a | 0.38 ± 0.00 a | 1.56 ± 0.01 a | 12.98 ± 1.37 a | 28.58 ± 5.82 a |
| 7.5%WBE | 59.56 ± 0.34 a | 72.18 ± 0.01 a | 65.78 ± 0.05 a | 0.35 ± 0.02 a | 1.44 ± 0.01 a | 14.62 ± 2.91 a | 30.97 ± 7.65 a |
| Retrogradation | Onset (°C) | End (°C) | Peak (°C) | Peak height (mJ/s) | ΔH (J/g) | ||
| Control | 32.03 ± 0.27 a | 50.73 ± 1.07 a | 42.24 ± 2.05 a | 0.05 ± 0.01 a | 0.33 ± 0.09 a | ||
| 2.5%WBE | 31.70 ± 0.02 a | 57.47 ± 0.81 a | 43.86 ± 0.11 a | 0.08 ± 0.02 a | 0.87 ± 0.35 a | ||
| 5%WBE | 32.17 ± 0.35 a | 53.27 ± 0.52 a | 42.56 ± 0.44 a | 0.05 ± 0.00 a | 0.36 ± 0.05 a | ||
| 7.5%WBE | 31.77 ± 0.36 a | 55.73 ± 2.60 a | 43.75 ± 0.65 a | 0.06 ± 0.00 a | 0.47 ± 0.06 a | ||
| Chemical properties | Gliadin (µg/mg) | Glutenin (µg/mg) | Gli/glu | α-Helix (%) | β-Sheet (%) | β-Turn (%) | Random coil (%) |
| Control | 43.20 ± 0.53 a | 40.93 ± 2.97 a | 1.06 ± 0.06 b | 40 ± 6 a | 20 ± 4 a | 6 ± 0 a | 34 ± 4 a |
| 2.5%WBE | 41.12 ± 0.35 a | 41.99 ± 0.36 a | 0.98 ± 0.01 b | 53 ± 8 a | 18 ± 5 a | 4 ± 2 a | 25 ± 3 a |
| 5%WBE | 49.59 ± 5.21 a | 31.10 ± 0.93 b | 1.59 ± 0.14 a | 45 ± 3 a | 17 ± 3 a | 6 ± 1 a | 32 ± 6 a |
| 7.5%WBE | 43.09 ± 1.40 a | 27.76 ± 0.41 b | 1.55 ± 0.06 a | 43 ± 3 a | 15 ± 5 a | 5 ± 1 a | 37 ± 5 a |
WBE, wheat bran extract; Control, white flour dough; 2.5–7.5% WBE, 2.5–7.5% WBE-addition dough. RVA, Rapid Visco Analyzer. Samples with different letters in the same column differ significantly (p < 0.05).