Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction

Abstract

A strategy to maximise the health benefits of wheat-based products enriched with refined flour and selected fractions of kernel, obtained by sequential pearling, has been tested. Five mixtures of refined commercial flour with an increasing replacement of a pearled wheat fraction were used to prepare bread and were compared with a control for the dough rheological properties (Mixolab® parameters), the bioactive compound content, deoxynivalenol (DON) contamination and the physical properties (volume, crust colour, instrumental crunchiness and crumb texture profile analysis parameters). The antioxidant and dietary fibre contents increased linearly as the flour was enriched with the pearled fraction. The dietary fibre, β-glucan, total phenolic, alkylresorcinol content and the antioxidant activity increased significantly at a replacement level of 10%, while the technological properties were not significantly different from those of the control. It has been shown that refined flour could be enriched through the addition of a selected wheat pearled fraction and the bioactive compound content of composite bread could be improved, while few rheological and technological differences could be obtained and the risk for DON contamination could be limited.

Keywords: ARs; Antioxidant activity; Bioactive compounds; Bread-making; DDT; DF; DON; Deoxynivalenol; Pearling; TAA; TE; TPA; TPC; Technological properties; Wheat; alkylresorcinols; deoxynivalenol; dietary fibre; dough development time; dry weight; dw; texture profile analysis; total antioxidant activity; total phenolic content; trolox equivalents.