Cereal Chem 68:295-299   |  VIEW ARTICLE

Evaluation of Enzyme and Chemically Treated Wheat Bran Ingredients in Yeast-Raised Breads.

B. A. Rasco, M. Borhan, J. M. Yegge, M. H. Lee, K. Siffring, and B. Bruinsma. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

Several wheat-bran-based fiber ingredients that had received chemical or enzyme treatments were tested at 10, 15, or 20% flour replacement levels in a sponge-and-dough formulation (containing 2% added gluten) under commercial baking conditions. Mixing and baking properties were determined. The fiber ingredients ranged in neutral detergent fiber content from 52 to 78% (dry weight basis). A commercial wheat fiber ingredient and white wheat bran were used as controls. The water holding capacity, proximate analysis of the fiber ingredients, and effect of hydrogen peroxide treatment on the color of the treated bran ingredients were also determined. Ingredients with the highest neutral detergent fiber content were produced using an alpha-amylase treatment or a combination of alpha-amylase and protease treatments. Protease treatment yielded ingredients with relatively poor baking properties. The breads containing bran treated with either alpha-amylase or alpha-amylase/calcium oxide had the best crumb grain score of the experimental fiber ingredients evaluated.