Acta Univ. Agric. Silvic. Mendelianae Brun. 2017, 65, 99-104

https://doi.org/10.11118/actaun201765010099
Published online 2017-02-28

Impact of Added Colored Wheat Bran on Bread Quality

Lenka Machálková1, Marie Janečková1, Luděk Hřivna1, Yvona Dostálová1, Joany Hernandez1, Eva Mrkvicová2, Tomáš Vyhnánek3, Václav Trojan3

1Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
2Department of Animal Nutrition and Forage Production, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
3Department of Plant Biology, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic

The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion). The effect of 10 %, 15 % and 20 % bran addition on sensory evaluation, bread color and texture was compared to the characteristics of bread prepared from wheat variety Mulan. The addition of 10 % bran significantly increased the sensory evaluation scores of bread. Crumb characteristics were improved mainly by the addition of 10 % bran. Moreover, top-quality bread contained bran separated from wheat variety Konini.

Funding

This work was financially supported by the project IGA AF MENDELU no. TP 4/2015.

References

29 live references