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Article

Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat

Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
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Author to whom correspondence should be addressed.
Foods 2020, 9(3), 260; https://doi.org/10.3390/foods9030260
Received: 11 February 2020 / Revised: 25 February 2020 / Accepted: 25 February 2020 / Published: 1 March 2020
(This article belongs to the Special Issue Advances in Production, Properties and Applications of Sprouted Seeds)
This research investigated the effect of sprouting on wheat bran. Bran from un-sprouted (BUW) and sprouted (BSW) wheat were characterized in terms of chemical composition, enzymatic activities, and hydration properties. In addition, the rheological properties (using GlutoPeak, Farinograph, Extensograph, and Rheofermentometer tests) and bread-making performance (color, texture, volume of bread) of wheat doughs enriched in bran at 20% replacement level were assessed. Sprouting process caused a significant decrease in phytic acid (~20%), insoluble dietary fiber (~11%), and water holding capacity (~8%), whereas simple sugars (~133%) and enzymatic activities significantly increased after processing. As regards the gluten aggregation kinetics, the BSW-blend profile was more similar to wheat than BUW-blend, indicating changes in the fiber and gluten interactions. BSW led to a worsening of the mixing and leavening properties, instead, no significant changes in extensibility were observed. Finally, BSW improved bread volume (~10%) and crumb softness (~52%). Exploiting bran from sprouted wheat might be useful to produce bread rich in fiber with enhanced characteristics. View Full-Text
Keywords: bran; cell walls; sprouting; dough rheology; bread-making; microstructure bran; cell walls; sprouting; dough rheology; bread-making; microstructure
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MDPI and ACS Style

Cardone, G.; D’Incecco, P.; Casiraghi, M.C.; Marti, A. Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat. Foods 2020, 9, 260. https://doi.org/10.3390/foods9030260

AMA Style

Cardone G, D’Incecco P, Casiraghi MC, Marti A. Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat. Foods. 2020; 9(3):260. https://doi.org/10.3390/foods9030260

Chicago/Turabian Style

Cardone, Gaetano, Paolo D’Incecco, Maria C. Casiraghi, and Alessandra Marti. 2020. "Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat" Foods 9, no. 3: 260. https://doi.org/10.3390/foods9030260

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