Stabilization of Whole Wheat Flour Branny Fractions With Special Emphasis on Internal and External Characteristic of Whole Wheat Bread

Abstract

In this study, whole wheat bread (WWB) prepared by whole wheat flour (WWF) which its branny fraction (35 ± 1% w/w whole flour) previously was stabilized with different processes. These fractions were stabilized using autoclave (AU), microwave (MW), infrared (IR) and ultraviolet-C (UV-C) methods. Then, WWF obtained by remixing of stabilized branny fraction (35 ± 1% w/w) and wheat flour (65 ± 1% w/w) of same wheat samples. The WWF samples were used in breadmaking. As parameters, the external (loaf weight, volume, specific volume, crust color) and the internal (crumb color and hardness) properties of the WWB were measured. The increase in strongness of wheat gives WWB with desirable quality characteristics, besides the stabilization processes enables to produce bread having higher loaf volume, crust redness, crumb lightness and crumb softness. As a result of this study, all stabilization processes had an improving effect on external and internal properties of WWB. The best results were obtained by AU and MW stabilization methods.