Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality
Background and Objectives Bran components cause poor dough and end‐product quality for whole wheat flour. However, there are few reports on the impacts of bran components on protein functionality in whole wheat bread‐baking. Therefore, a reconstitution research was performed to evaluate bran compone...
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| Veröffentlicht in: | Cereal chemistry 2023-01, Vol.100 (1), p.156-170 |
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| container_title | Cereal chemistry |
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| creator | Simsek, Senay Khalid, Khairunizah Hazila Ohm, Jae‐Bom |
| description | Background and Objectives
Bran components cause poor dough and end‐product quality for whole wheat flour. However, there are few reports on the impacts of bran components on protein functionality in whole wheat bread‐baking. Therefore, a reconstitution research was performed to evaluate bran components' effects on proteins in whole‐wheat bread‐baking.
Findings
The bran components showed significant (p |
| doi_str_mv | 10.1002/cche.10613 |
| format | Article |
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Bran components cause poor dough and end‐product quality for whole wheat flour. However, there are few reports on the impacts of bran components on protein functionality in whole wheat bread‐baking. Therefore, a reconstitution research was performed to evaluate bran components' effects on proteins in whole‐wheat bread‐baking.
Findings
The bran components showed significant (p < .05) and complex impacts on the solubility of proteins in bread crumbs. Specifically, the fiber had synergetic interactions with extractable phenolics and hydrolyzable phenolics (HP) to increase the sonication extractability of insoluble polymeric proteins in bread crumb. The HP also had a synergistic interaction to increase low molecular weight monomeric proteins and peptides in bread crumb.
Conclusions
The fiber and HP were major components in increasing solubility of proteins in the crumb, which was indicative of interactive and deteriorative impacts of the bran components on protein functionality in association with degradation of dough stability and bread‐making quality in whole‐wheat baking.
Significance and Novelty
This research discovered novel information on the impact of bran components on the solubility of proteins in bread crumb. The information will be a valuable reference to enhance the knowledge of the function of bran components in whole wheat bread‐baking.</description><identifier>ISSN: 0009-0352</identifier><identifier>EISSN: 1943-3638</identifier><identifier>DOI: 10.1002/cche.10613</identifier><language>eng</language><subject>bran ; bread ; protein ; reconstitution ; wheat ; whole wheat bread</subject><ispartof>Cereal chemistry, 2023-01, Vol.100 (1), p.156-170</ispartof><rights>2022 Cereals & Grains Association.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2733-8edbaa1c8352268464b1baa27151f7993d05c889da587575e7d54f534c382e3a3</citedby><cites>FETCH-LOGICAL-c2733-8edbaa1c8352268464b1baa27151f7993d05c889da587575e7d54f534c382e3a3</cites><orcidid>0000-0002-5407-5484 ; 0000-0003-0238-5947</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fcche.10613$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fcche.10613$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,782,786,1419,27931,27932,45581,45582</link.rule.ids></links><search><creatorcontrib>Simsek, Senay</creatorcontrib><creatorcontrib>Khalid, Khairunizah Hazila</creatorcontrib><creatorcontrib>Ohm, Jae‐Bom</creatorcontrib><title>Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality</title><title>Cereal chemistry</title><description>Background and Objectives
Bran components cause poor dough and end‐product quality for whole wheat flour. However, there are few reports on the impacts of bran components on protein functionality in whole wheat bread‐baking. Therefore, a reconstitution research was performed to evaluate bran components' effects on proteins in whole‐wheat bread‐baking.
Findings
The bran components showed significant (p < .05) and complex impacts on the solubility of proteins in bread crumbs. Specifically, the fiber had synergetic interactions with extractable phenolics and hydrolyzable phenolics (HP) to increase the sonication extractability of insoluble polymeric proteins in bread crumb. The HP also had a synergistic interaction to increase low molecular weight monomeric proteins and peptides in bread crumb.
Conclusions
The fiber and HP were major components in increasing solubility of proteins in the crumb, which was indicative of interactive and deteriorative impacts of the bran components on protein functionality in association with degradation of dough stability and bread‐making quality in whole‐wheat baking.
Significance and Novelty
This research discovered novel information on the impact of bran components on the solubility of proteins in bread crumb. The information will be a valuable reference to enhance the knowledge of the function of bran components in whole wheat bread‐baking.</description><subject>bran</subject><subject>bread</subject><subject>protein</subject><subject>reconstitution</subject><subject>wheat</subject><subject>whole wheat bread</subject><issn>0009-0352</issn><issn>1943-3638</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9UM1KxDAYDKLgunrxCXIWqknTtKk3Kau7sCCInkuapDbaTWqSsuzNR9BX9ElM3T17-f6YmY8ZAC4xusYIpTdCdCpOOSZHYIbLjCQkJ-wYzBBCZYIITU_BmfdvcSW4IDPw_aSENT7oMAZtDbQtbBw3UNjNYI0ywcOtDh10qtVGSdj2dnS3cLUZuAgwEgZng9IGetuPje512EFuJAyd0g5y763QfFI-6Gw726tYFQ_xkeLy5_Or4e_avMKPkU_0c3DS8t6ri0Ofg5f7xXO1TNaPD6vqbp2ItCAkYUo2nGPBoqc0Z1meNTge0gJT3BZlSSSigrFScsoKWlBVSJq1lGSCsFQRTubgaq8rnPU--qsHpzfc7WqM6inMegqz_gszgvEevNW92v2DrKtqudhzfgH6i3uP</recordid><startdate>202301</startdate><enddate>202301</enddate><creator>Simsek, Senay</creator><creator>Khalid, Khairunizah Hazila</creator><creator>Ohm, Jae‐Bom</creator><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0002-5407-5484</orcidid><orcidid>https://orcid.org/0000-0003-0238-5947</orcidid></search><sort><creationdate>202301</creationdate><title>Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality</title><author>Simsek, Senay ; Khalid, Khairunizah Hazila ; Ohm, Jae‐Bom</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2733-8edbaa1c8352268464b1baa27151f7993d05c889da587575e7d54f534c382e3a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>bran</topic><topic>bread</topic><topic>protein</topic><topic>reconstitution</topic><topic>wheat</topic><topic>whole wheat bread</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Simsek, Senay</creatorcontrib><creatorcontrib>Khalid, Khairunizah Hazila</creatorcontrib><creatorcontrib>Ohm, Jae‐Bom</creatorcontrib><collection>CrossRef</collection><jtitle>Cereal chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Simsek, Senay</au><au>Khalid, Khairunizah Hazila</au><au>Ohm, Jae‐Bom</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality</atitle><jtitle>Cereal chemistry</jtitle><date>2023-01</date><risdate>2023</risdate><volume>100</volume><issue>1</issue><spage>156</spage><epage>170</epage><pages>156-170</pages><issn>0009-0352</issn><eissn>1943-3638</eissn><abstract>Background and Objectives
Bran components cause poor dough and end‐product quality for whole wheat flour. However, there are few reports on the impacts of bran components on protein functionality in whole wheat bread‐baking. Therefore, a reconstitution research was performed to evaluate bran components' effects on proteins in whole‐wheat bread‐baking.
Findings
The bran components showed significant (p < .05) and complex impacts on the solubility of proteins in bread crumbs. Specifically, the fiber had synergetic interactions with extractable phenolics and hydrolyzable phenolics (HP) to increase the sonication extractability of insoluble polymeric proteins in bread crumb. The HP also had a synergistic interaction to increase low molecular weight monomeric proteins and peptides in bread crumb.
Conclusions
The fiber and HP were major components in increasing solubility of proteins in the crumb, which was indicative of interactive and deteriorative impacts of the bran components on protein functionality in association with degradation of dough stability and bread‐making quality in whole‐wheat baking.
Significance and Novelty
This research discovered novel information on the impact of bran components on the solubility of proteins in bread crumb. The information will be a valuable reference to enhance the knowledge of the function of bran components in whole wheat bread‐baking.</abstract><doi>10.1002/cche.10613</doi><tpages>15</tpages><orcidid>https://orcid.org/0000-0002-5407-5484</orcidid><orcidid>https://orcid.org/0000-0003-0238-5947</orcidid></addata></record> |
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| ispartof | Cereal chemistry, 2023-01, Vol.100 (1), p.156-170 |
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| language | eng |
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| subjects | bran bread protein reconstitution wheat whole wheat bread |
| title | Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality |
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