Effect of Purple-Colored Wheat Bran Addition on Quality and Antioxidant Property of Bread and Optimization of Bread-Making Conditions

Round 1

Reviewer 1 Report

Title: In my opinion the title is too detailed, propose to shorten to “Effect of purple-colored wheat bran addition on quality and antioxidant property of bread”

Line 77: Please complete the information about raw materials - flour yield, bran yield. It is worth mentioning the of the particles size of bran used in the research.

Line 90: The ash content in flour…..

Line 128: “cooled for 10 min.” or let it cool down

Line 220: Did the authors measure the hardness of the crumb?

Line 339-340: “As the amount of dietary fiber in the grains increases, the water absorption rate increases [28].” water absorption of flour? milling products?

Line 350: In my opinion, this section should contain a table with research results. The selected results are discussed in the text, but there is no table with the differences between the values and the average parameters of the tested loaves.

Line 360: An important indicator of the quality assessment of wheat bread is the assessment of crumb porosity. Please include this indicator when discussing the results. Evaluation of the obtained bread in this respect is possible, for example, by comparing the photos of the crumb of the tested breads.

Line 450: The section “3.7. Optimization of processing conditions for bread prepared with flour-bran blends at 30% bran” should contain a table with research results (moisture, specific volume, crumb porosity, crumb hardness/firmness, color parameters).

Conclusions: I suggest editing it to avoid repeating the discussion of the results.

Author Response

We appreciate the careful review and have revised with red color in the manuscript.    

Title: In my opinion the title is too detailed, propose to shorten to “Effect of purple-colored wheat bran addition on quality and antioxidant property of bread”

Ans) As suggested, the title has shortened, but included the optimization.

Line 77: Please complete the information about raw materials - flour yield, bran yield. It is worth mentioning the of the particles size of bran used in the research.

Ans) Flour yield, bran yield and the information on particle size were added. 

Line 90: The ash content in flour…..

Ans) The sentence was revised.

Line 128: “cooled for 10 min.” or let it cool down

Ans) It has revised “let it cool down for 10 min”.

Line 220: Did the authors measure the hardness of the crumb?

Ans) Yes, the hardness as expressed firmness of the crumb in the manuscript was measured.

Line 339-340: “As the amount of dietary fiber in the grains increases, the water absorption rate increases [28].” water absorption of flour? milling products?

Ans) It was water absorption of flour. The sentence was revised.

Line 350: In my opinion, this section should contain a table with research results. The selected results are discussed in the text, but there is no table with the differences between the values and the average parameters of the tested loaves.

Ans) Table 3 was added.

Line 360: An important indicator of the quality assessment of wheat bread is the assessment of crumb porosity. Please include this indicator when discussing the results. Evaluation of the obtained bread in this respect is possible, for example, by comparing the photos of the crumb of the tested breads.

Ans) Based on the photos, the porosity of the crumb was discussed.

Line 450: The section “3.7. Optimization of processing conditions for bread prepared with flour-bran blends at 30% bran” should contain a table with research results (moisture, specific volume, crumb porosity, crumb hardness/firmness, color parameters).

Ans) Table 4 was added.

Conclusions: I suggest editing it to avoid repeating the discussion of the results.

Ans) The conclusion section was edited.

Reviewer 2 Report

This manuscript aims assessing effect of purple-colored wheat bran on quality and antioxidant property of bread at different blending ratios as well as the optimization of bread-making conditions to improve bread quality. Overall, the manuscript is an interesting contribution to scientific and practical knowledge in the field of production of bread with value functional and nutritional properties.

The manuscript is well prepared, nicely organized and written. The paper needs however a minor revision. Please reexamine the paper taking into account the following:

1. L174: Asamplet=30 and Asamplet=0. Please add space or “at” before t=30 and t=0

2. Materials and methods Section: Please indicate were the results for anthocyanins content, total phenolic compounds content and antioxidant activity expressed on fresh or dry weight. This is important for correct comparison the values of these parameters in crumb and crust of bread (For example, L 444-448).

3. Please add in Figure captions what indicate +/- on bars (standard deviation or standard error) and the number of replicated measurements for each parameters.

4. Why for the optimization of the processing conditions of bread was taken only three parameters water amount, mixing time and fermentation time? And how were the ranges of these factors chosen for study? Did the authors conduct the preliminary one-way experiments?

5. Please reexamine the discussion about the possible health-beneficial effects of Maillard reaction products with antioxidant properties. Despite the fact that a number of studies have shown that some of these products really have antioxidant properties and can be considered as healthy, but it should be take into account also the formation in the Maillard reaction the compounds hazardous to human health.

Author Response

We appreciate the detailed review, and have revised with blue color in the manuscript.

This manuscript aims assessing effect of purple-colored wheat bran on quality and antioxidant property of bread at different blending ratios as well as the optimization of bread-making conditions to improve bread quality. Overall, the manuscript is an interesting contribution to scientific and practical knowledge in the field of production of bread with value functional and nutritional properties.

The manuscript is well prepared, nicely organized and written. The paper needs however a minor revision. Please reexamine the paper taking into account the following:

1. L174: Asamplet=30 and Asamplet=0. Please add space or “at” before t=30 and t=0

Ans) Space was added.

2. Materials and methods Section: Please indicate were the results for anthocyanins content, total phenolic compounds content and antioxidant activity expressed on fresh or dry weight. This is important for correct comparison the values of these parameters in crumb and crust of bread (For example, L 444-448).

Ans) It was dry weight basis.

3. Please add in Figure captions what indicate +/- on bars (standard deviation or standard error) and the number of replicated measurements for each parameters.

Ans) The requested information was added in Figure captions.  

4. Why for the optimization of the processing conditions of bread was taken only three parameters water amount, mixing time and fermentation time? And how were the ranges of these factors chosen for study? Did the authors conduct the preliminary one-way experiments?

Ans) Based on the preliminary one-way experiments and factorial design, three factors and the levels of each factor were chosen.

5. Please reexamine the discussion about the possible health-beneficial effects of Maillard reaction products with antioxidant properties. Despite the fact that a number of studies have shown that some of these products really have antioxidant properties and can be considered as healthy, but it should be take into account also the formation in the Maillard reaction the compounds hazardous to human health.

Ans) The discussion was revised.