Effect of enzymatic fermentation on the rheological properties of bread dough mad of high fiber

Abstract

Wheat bran and barley bran were supplemented to produce high-fiber nutritional bread. The technology of sourdough was applied to improve the rheological properties, baking properties of high-fiber bread dough and reduce the phytic acid content of high-fiber breads. Here, we used enzymes to investigate the effects of fermented bran on the rheological- and rheo-fermentation properties of bread dough. It was observed that the rheological properties of bread dough were improved by adding proper amount of bran sourdough with proper fermentation time. CO2 production and gas retention capacity increased. At the same fermentation time, G′ and G″ declined with the increasing addition of bran sourdough, while Hm, Tx and R decreased to a certain extent. G′ and G″ of dough adding 10% barley bran sourdough fermented for 8h (10%-8 h) or 20% wheat bran sourdough fermented 8 h or 16 h were higher than that were unfermented. Hm, Tx and R values increased to maximum which were most close to the control by adding 20%-8 h barley bran sourdough or 20%-16 h wheat bran sourdough. In conclusion, the fermentation qualities were improved and further research to develop bread and check this impact on the characteristics of developed bread should be done.