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Articolo in rivista, 2021, ENG, 10.3390/foods10030489

Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality

Nabeel T. Alzuwaid 1,2,3, Denise Pleming 4, Christopher M. Fellows 1, Barbara Laddomada 5 and Mike Sissons 2,*

1 School of Science and Technology, University of New England, Armidale, NSW 2351, Australia; nalzuwai@une.edu.au or nab1972eel@yahoo.com (N.T.A.); cfellows@une.edu.au or cfellows65536@gmail.com (C.M.F.) 2 NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW 2340, Australia 3 Department of Biology, University of Dhi-Qar, Nasiriyah, Iraq 4 NSW Department of Primary Industries, Wagga Wagga Agricultural Institute, Pine Gully Road, Wagga, NSW 2650, Australia; denise.pleming@dpi.nsw.gov.au 5 Istituto di Scienze delle Produzioni Alimentari (I.S.P.A.), C.N.R., Via Monteroni, 73100 Lecce, Italy; barbara.laddomada@ispa.cnr.it

Wheat bran is a conventional by-product of the wheat milling industry mainly used for animal feed. It is a rich and inexpensive source of phytonutrients, so is in demand for fibre-rich food products but creates quality issues when incorporated into bread. The purpose of this study was to characterize the physicochemical properties and phytochemical composition of different size durum bran fractions and show how they impact bread quality. Durum wheat (Triticum durum Desf.) was milled to create a coarse bran fraction (CB), which was further ground into a finer fraction (FB) which was sieved using four screens with apertures 425, 315, 250, 180, and <180 ?m to create a particle size range of 1497 to 115 ?m. All fractions contained phytosterol with highest in the 180 and FB, while total phenolic acids and antioxidant capacity was highest in CB and 425. Use of the fractions in a leavened common wheat (T. aestivum L.) bread formula at 10% incorporation negatively impacted bread loaf volume, colour, and texture compared to standard loaves, with CB having the least impact. Results suggest that to combine the highest phytochemical content with minimal impact on bread quality, bran particle size should be considered, with CB being the best choice.

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