Chemical composition and functional properties of wheat bread containing wheat and legumes bran
Rasha Musa Osman Elawad, Tajul A Yang, Abdel Halim Rahama Ahmed, Khogali Elnur Ahmed Ishag, Hassan Ali Mudawi, Saifeldin Mohamed Khair Abdelrahim
The study aimed to enrich the conventional wheat based bread with high fiber leguminous bran. Wheat bran, faba bean bran, chick pea bran, pigeon pea bran and soya bean bran were used to enrich whole wheat flour. The wheat/ legume bran composite flours and bread based on them were examined for functional, rheological and proximate composition. The proximate composition of composite flour reflected significant increase (p≤0.05) in fiber, ash and oil contents compared to the control whole wheat flour system. The gluten level was significantly reduced (p≤0.05) by increasing level of bran in whole wheat flour (35.8-26.5%). In addition, high fiber composite flour showed significant (P≤0.05) high falling number (381.3-644 sec).Bread volume and specific volume showed obvious depression by addition of bran to whole wheat flour (WWF),while was noticeable when higher level of bran were added to WWF. Incorporation of bran in WWF caused significant (P≤0.05) increase in moisture, fat, protein, fiber and ash content compared to the control bread.