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Baking Properties of Breads and Plain Cakes Incorporating Wheat Bran Protein Concentrate

M. Shams-Ud-Din
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh

M. M. Islam
Graduate students, Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh

A. Khatun
Graduate students, Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh

Abstract/ Executive Summary:

A commercial wheat bran, obtained from local roller flour mill, was used for production of wheat bran protein concentrate (WBPC) using non-alkaline aqueous extraction method. The extracted WBPC was dried in a cabinet drier. The extraction process yielded moisture, 27.3% protein, 5.0% fat, 12.6% ash, 21.5% starch, 7.4% total sugar and 46.8% total carbohydrate. This high protein WBPC was used for formulation and development of baked products such as breads and plain cakes. These baked products were prepared by incorporating various levels (0.25%) of WBPC in the formulations and evaluated for various quality attributes and nutritional composition of the product developed. He products were evaluated in terms of volume (cc), weight (gm), specific volume (cc/gm), moisture contents, crumb and crust characteristics and sensory attributes such as colour, flavour and texture. The volume of brads and cakes was considered as the most important quality attribute. The oaf volumes. However, it can be substituted for wheat flour up to 20%, in order to produce breads with reasonable volume, weight, specific volume and fairly good crust and crumb quality. Incorporation of WBPC adversely affected volume of the •plain cakes. Although WBPC gradually decreased the cake volume, however, it can be substituted for wheat flour up to 10%, in order to produce cakes with acceptable volume and quality attributes. Addition of WBPC significantly increased the protein and mineral contents of both breads and plain cakes.

Keywords: Wheat bran, Protein, Cakes

Location: Mymensingh

Start Date: 20-03-2000

End Date: 02-12-2000

Program Area: Postharvest and Agro-processing

Commodity: Wheat

Objectives:

(a) To prepare protein concentrate from wheat bran by non-alkaline aqueous procedures; (b) To analyse the constituents of the wheat bran protein concentrate; (c) To formulate high-protein baked products such as breads and plain cakes incorporating wheat bran protein concentrate; and (d) To assess the effects of wheat bran protein concentrate on the baking properties, organoleptic qualities and nutritional composition of breads and cakes.

Methodology:

This study was conducted in the Laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh.breads were prepared by replacing wheat flour with 0-25% of WBPC in the basic formulation of bread. The ingredients in the formulation were calculated and then calculated amount of the yeasts was dehydrate in warm (40°C) water (8 ml water/ gm of dry yeasts) to ferment for 10 minutes. Sugar and salt were also dissolved in remaining calculated quantity of water. All the ingredients were mixed mechanically in a mixer for about 10 minute to make dough. The prepared dough was set aside for 2 hours while fermentation proceeded. The dough was covered with moistened cloth to prevent moisture loss. After 2 hours the dough was "knocked back" i.e. manipulated to push out the gas that had been evolved in order to even out the temperature and give more thorough mixing. After "knock back" the dough was again rested for about 1 hour. Then the dough was divided into loaf size portion (i.e. 200 gm) and these were roughly shaped. The dough pieces were rested at about 27° C for 10-15 minute (1st proof) and moulded into final shape, during which the dough was mechanically worked to tighten it so that the gas was better distributed and retained and placed in pre-greased baking pans. The dough was rested again in the baking pan for the final proof for 60 minutes at 43 C and was then baked in the baking oven at a temperature of 230°C for 25 minutes. The loaves were allowed to cool for minimum of 2 hours before evaluation.The symmetry and the characteristics of crust and crumb of the cakes supplemented with WBPC were evaluated and recorded. The composition of plain cakes containing 25% WBPC was also determined as per the methods AOAC (1975).

Source of Information: Bangladesh J. Agril. Sci. 31(1): 139-148, January, 2004

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Particle size analysis showed that the wheat bran had 43% of the particles>0.85 mm in size, 52% between 0.56-0.85 mm and 5% particles were >0.56 mm in size. This fractionation may enable evaluation of differences in composition, baking properties and other functionality between different size fraction of bran obtained. An average yield of 39.2% of WBPC was achieved from the extraction process. The WBPC was incorporated into standard wheat flour at flour substitution levels of 0 to 25.0%. The cakes were evaluated for volume, weight and specific volume. It is observed that various levels of WBPC in the cake formulations significantly influenced the cakes volume. In general, incorporation of WBPC resulted in lower volume than the control cake. The volume of cakes gradually decreased from 226 to 180 cc which corresponded to 100 to 79% of the control with WBPC level of 0 to 25% in the formulations. Although WBPC gradually decreased the cake volume, however, it can be substituted for wheat flour up to 18%, in order to produce cakes with reasonable volume (86% of the control), and fairly good colour, crumb and crust characteristics. These decrease in volumes may be due to less water available in the doughs i.e. more water being absorbed by the addition of WBPC. Hence, the glutens network may not have been developed fully due to insufficient water. The protein contents of cakes with WBPC was 14.1% which is 2.4 times higher than that of control bread without any WBPC indicating that addition of WBPC significantly increased the protein content experimental cakes. The fat content of the cakes with WBPC was increased from 19.8 to 21.4% in respect of control cake. The ash content of WBPC cakes was significantly higher than that of control cake. The ash contents of cakes with WBPC was 3.8% which is 9.5 times higher than that of control cake indicating that addition of WBPC significantly enriched the mineral contents of the cakes. The addition of WBPC reduced the total carbohydrate content in the cakes. The total carbohydrate content of the cakes with 25% WBPC was 40.5%, while control cake had 54.7% total carbohydrate.107% of the control with WBPC levels of 0 to 25% in the formulations respectively.

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