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Background and objectives: Endosperm separation from bran during wheat grain milling has a substantial influence on flour yield, whereas little is known about the endosperm characteristics affecting its detachment from bran. The associations of the outer endosperm characteristics with its separation from bran during milling, and subsequently with flour yield, were determined. Findings: The yields of flour and remnant endosperm of bran (REB) for ten soft red winter wheat varieties ranged from 66.7% to 75.9% and 1.7% to 3.7%, respectively. The ash, water‐soluble AX, and β‐glucan contents of the REB exhibited significant relationships with flour yield at p <.05. Wheat varieties of >75% flour yield exhibited higher ash and lower water‐soluble AX contents of the REB than the varieties of <68% flour yield. The ash and water‐soluble AX contents of flour also exhibited significant relationships with flour yield at p <.01. Conclusions: The water‐soluble AX content of endosperm is implicated in the separation of endosperm from bran during milling of wheat grain. Significance and novelty: Wheat grain outer endosperm that is low in water‐soluble AX could positively contribute to flour yield because of its role in the efficient detachment of endosperm from bran during milling. [ABSTRACT FROM AUTHOR]

Background and objectives: Hard red wheat bran and hard white wheat bran were prehydrated and treated with cellulase, xylanase, or cellulase + xylanase to mitigate the adverse effects of bran on the bread‐baking quality of whole wheat meals. Findings: The hydration of bran with cellulase increased its soluble sugar content and decreased its soluble and insoluble fiber contents. Bran hydration with cellulase + xylanase was more effective at increasing soluble sugar and lowering insoluble fiber, indicating more extensive degradation of cell wall materials. The compositional changes of bran induced by hydration with cellulase or cellulase + xylanase affected the starch pasting and dough mixing properties of the flour–bran blends, showing delayed/inhibited starch gelatinization and decreased water absorption during dough development. A higher loaf volume was observed in bread containing bran hydrated with a low dose of xylanase or cellulase + xylanase in hard red wheat and in bread containing bran hydrated with low‐dose xylanase in hard white wheat. Conclusions: The prehydration of wheat bran with enzymes could effectively improve the baking quality of whole wheat meals prepared from flour–bran blends by inducing changes in the composition of bran and subsequently in the physicochemical properties of starch and gluten. Significance and novelty: The prehydration of wheat bran with enzymes can be an effective approach for enhancing whole wheat bread processing. [ABSTRACT FROM AUTHOR]

Easy and clean separation of starchy endosperm from bran during milling could have a significant contribution to the increased flour yield. Starch content and DMSO extractable content of bran were determined as the estimates for remnant endosperm content of bran for 61 and 100 soft red winter (SRW) wheat genotypes grown in 2013 and 2014, respectively. DMSO extractable content was found to be more reliable in the estimation of remnant endosperm content of bran than was starch content with better reproducibility. Flour yields of the 2013 and 2014 SRW wheat varieties tested ranged from 65.1 to 72.4% (w/w), and 63.6–73.9% (w/w), respectively. The remnant endosperm content of bran estimated using the DMSO extractable content ranged from 33.9 to 43.6% (w/w) and 35.4–47.4% (w/w) for the 2013 and 2014 crops, respectively. The remnant endosperm content was significantly related to flour yield with a correlation coefficient of r = −0.54 ( P < 0.001) from the 2014 crop, which was greater than that for any other grain characteristics including test weight, kernel hardness, and kernel weight. The degree of endosperm separation varied with different wheat varieties, different bran pieces and even different parts of the same piece of bran. [ABSTRACT FROM AUTHOR]

Variations in physical and compositional bran characteristics among different sources and classes of wheat and their association with bread‐baking quality of whole grain wheat flour (WWF) were investigated with bran obtained from Quadrumat milling of 12 U.S. wheat varieties and Bühler milling of six Korean wheat varieties. Bran was characterized for composition including protein, fat, ash, dietary fiber, phenolics, and phytate. U.S. soft and club wheat brans were lower in insoluble dietary fiber (IDF) and phytate content (40.7–44.7% and 10.3–17.1 mg of phytate/g of bran, respectively) compared with U.S. hard wheat bran (46.0–51.3% and 16.5–22.2 mg of phytate/g of bran, respectively). Bran of various wheat varieties was blended with a hard red spring wheat flour at a ratio of 1:4 to prepare WWFs for determination of dough properties and bread‐baking quality. WWFs with U.S. hard wheat bran generally exhibited higher dough water absorption and longer dough mixing time, and they produced smaller loaf volume of bread than WWFs of U.S. soft and club wheat bran. WWFs of two U.S. hard wheat varieties (ID3735 and Scarlet) produced much smaller loaves of bread (<573 mL) than those of other U.S. hard wheat varieties (>625 mL). IDF content, phytate content, and water retention capacity of bran exhibited significant relationships with loaf volume of WWF bread, whereas no relationship was observed between protein content of bran and loaf volume of bread. It appears that U.S. soft and club wheat bran, probably owing to relatively low IDF and phytate contents, has smaller negative effects on mixing properties of WWF dough and loaf volume of bread than U.S. hard wheat bran. [ABSTRACT FROM AUTHOR]

The influence of bran particle size on bread‐baking quality of whole grain wheat flour (WWF) and starch retrogradation was studied. Higher water absorption of dough prepared from WWF with added gluten to attain 18% protein was observed for WWFs of fine bran than those of coarse bran, whereas no significant difference in dough mixing time was detected for WWFs of varying bran particle size. The effects of bran particle size on loaf volume of WWF bread and crumb firmness during storage were more evident in hard white wheat than in hard red wheat. A greater degree of starch retrogradation in bread crumb stored for seven days at 4°C was observed in WWFs of fine bran than those of coarse bran. The gels prepared from starch–fine bran blends were harder than those prepared from starch–unground bran blends when stored for one and seven days at 4°C. Furthermore, a greater degree of starch retrogradation was observed in gelatinized starch containing fine bran than that containing unground bran after storage for seven days at 4°C. It is probable that finely ground bran takes away more water from gelatinized starch than coarsely ground bran, increasing the extent of starch retrogradation in bread and gels during storage. [ABSTRACT FROM AUTHOR]

This study investigated the effects of wheat bran pre-treatments by autoclaving, roasting, jet cooking, extrusion, puffing and high-temperature-high-pressure (HTHP) cooking on the properties of whole wheat meal (WWM) and the sensory attributes of Chinese steamed bread (CSB) and pancakes prepared from blends of refined flours and brans. All the pre-treatments of bran imparted negative influences on the gluten index of WWMs compared to untreated bran. Pre-hydration of bran and its incorporation into the fully developed dough of refined flour significantly improved the specific volume, surface smoothness and crumb structure of CSB. Autoclaving, roasting, jet cooking and puffing of bran resulted in no apparent positive effects on CSB sensory attributes. HTHP cooking significantly increased CSB specific volume, but negatively affected the flavor by increasing bitterness. Extrusion of bran improved CSB crumb structure, stress relaxation score and springiness. No apparent improvement in the sensory attributes was observed in pancakes with roasted, jet-cooked, extruded and puffed brans. The autoclaved bran produced pancakes of higher crumb moistness than untreated bran. The results suggest that extrusion and autoclaving of bran prior to being blended with refined flour would be effective ways to improve the quality of whole wheat CSB and pancakes, respectively. [Display omitted] • Hydrothermal and pressure treatments of bran affected the gluten index of WWM. • Pre-hydration of bran and incorporation after dough development increased CSB volume. • Extruded bran improved CSB crumb structure, stress relaxation score and springiness. • Autoclaving of bran was an effective way to improve the moistness of pancakes. [ABSTRACT FROM AUTHOR]

Whole wheat products have gained popularity in recent years due to the health and nutritional benefits, with Asian salted noodles as one formulation. However, there is a general perception of decreased product quality and sensory acceptance of whole wheat noodles This study examined changes to sensory properties, texture (tensile and compressive strength), color, and cooking loss of noodles prepared from blends of wheat flour and bran that underwent five forms of hydro, thermal, pressure and their combined treatments: autoclaving, extrusion, jet-cooking, puffing, and roasting. Including the control (bran without processing) all six treatments were deemed palatable by sensory panel evaluation despite having statistically significant differences in physiochemical and sensory properties. For instance, 10 of the 22 sensory properties demonstrated significant differences among treatments. Bran processing tended to result in weaker (tensile and compressive strength) and stickier noodles while allowing for greater uptake of water during cooking. Image 1 • Five thermal and pressure processing treatments of wheat bran were studied. • Puffing bran pretreatment produced the greatest number of favorable sensory ratings. • Mouthfeel ratings are correlated with compressive and tensile physical properties. [ABSTRACT FROM AUTHOR]