Effect of bran addition on rheological properties of dough and quality of triticale bread

摘要

The purpose of this study was to examine the effects of the addition of triticale branon the production of triticale bread. This work assessed in detail the properties ofthe dough and the quality of the bread with added bran, which was obtained fromthe grain of two selected triticale cultivars: Fredro and Panteon. The results showedthat flours of these cultivars were suitable for bread-making. The addition of branto baking blends positively affected the rheological properties of the dough and ledto a substantial improvement in dough softening. Breads from the tested cultivarsshowed similar loaf volume. With the increasing addition of bran, breads of smallervolume and harder crumb were baked. In conclusion, the obtained results showedthat triticale flour, and particularly its flour-bran blends with the addition of 5 and10% of bran, resulted in the production of a new type of good quality bread.Practical applicationsEnrichment of triticale flour by adding a portion of bran allows such a flour to beused in baking of a good quality bread. According to our results, both of the examinedtriticale cultivars—Fredro and Panteon—can be considered for baking purposes.The addition of bran to baking blends at ratios of 5 and 10% to the flour mass had abeneficial effect on the rheological properties of the dough. There was a significantimprovement in the softening of the dough prepared from triticale flour blends withbran compared to the value of this parameter in the dough without bran. Such an effect,of the use of bran in the blends is worthy of mention, because triticale doughsare most often characterized by high susceptibility to softening. The obtained resultsshowed that triticale flour, and particularly its flour-bran blends with the addition of5 and 10% of bran, resulted in the production of bread of good quality.