ArticleFoods (Basel, Switzerland)2021
A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 31 citations in OpenAlex.
- Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.Foods (Basel, Switzerland) · 2026Article
- Physicochemical Properties and Quality of Bread Enriched with Haskap Berry (Molecules (Basel, Switzerland) · 2025Article
- Pre-Saturation of Bran as a Strategy for Developing Oat Bran-Enriched Bread.Foods (Basel, Switzerland) · 2025Article
- Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality ofFoods (Basel, Switzerland) · 2025Article
- Home-made vs industry-made: Nutrient composition and content of potentially harmful compounds of different food products.Current research in food science · 2025Article
- Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter.Current research in food science · 2025Article
- Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality.Foods (Basel, Switzerland) · 2024Article
- Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review.Foods (Basel, Switzerland) · 2023Review
- Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception.Foods (Basel, Switzerland) · 2023Article
- Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea.Foods (Basel, Switzerland) · 2022Article
- Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread.Foods (Basel, Switzerland) · 2022Article
- Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops.Foods (Basel, Switzerland) · 2022Article
- Physicochemical and Nutritional Characterization of Bran-Enriched Products.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
This study aimed at elucidating the contribution of chemical interactions, water binding, and steric hindrance on the effect of wheat and oat brans and of their fractions, i.e., soluble and insoluble, on dough and bread properties. For such purpose, an inert filler, i.e., glass beads of comparable particle size and with no water binding capacity and moisture sorption properties, was also studied. The glass beads provided breads most similar to the control, indicating the limited role of steric hindrance. Brans and bran fractions showed distinct compositional and physical properties. The soluble fraction from oat bran, rich in β-glucan, was less hygroscopic than the wheat counterpart and could bind more water, resulting in larger detrimental effects on bread quality. The β-glucan content showed a prevalent role in affecting gluten development, the thermo-setting behaviour of the dough, and crumb texture, i.e., cohesiveness and resilience. Overall, the comparison between the two brans and their fractions indicated that the interplay between water binding, mainly provided by the insoluble fraction, and the plasticizing properties of the soluble bran fraction controlled the effects on bread volume and texture. From a compositional standpoint, β-glucan content was a determining factor that discriminated the effects of wheat and oat brans.
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