The effect of wheat bran dietary fibre and raw wheat bran on the flour and dough properties: A comparative study

The aim of this study was to investigate the effects of wheat bran dietary fibre (WBDF, 3%, 6%, 9%, 12% and 15%) and raw wheat bran (RWB, 6%, 12%, 18%, 24% and 30%) on the flour and dough properties. Under the same content of TDF in blended flour, WBDF could better inhibited the starch retrogradation. The dough with WBDF possessed higher water absorption, longer development and stability time, more excellent mechanical resistance during mixing but worse when heating. Both storage modulus (G′) and loss modulus (G″) of dough containing WBDF were higher than those of RWB, while loss tangent (tanδ), creep strain and recovery strain were opposite, WBDF more effectively improved the viscoelasticity, strength of dough and enhanced the solid elastic behavior of dough. The microstructure showed that RWB destroyed the continuity and order of gluten network more seriously than WBDF, led to more starch granules leaking out. This study showed that purified WBDF represented better performance than RWB on the whole, and possessed more potential to develop high-fibre wheat flour products.