Exploring the functional and physiochemical properties of bread enriched with fermented cereals bran
Paper Details
Exploring the functional and physiochemical properties of bread enriched with fermented cereals bran
Abstract
Cereal bran has a wide application for the development of health tilting products as they are enriched with bioactive compounds and dietary fiber. Hence, the aim of the present study was to evaluate the effect of fermentation on the different constituents of brans isolated from major cereals (wheat, barley and oat). Purposely, the bran from aforementioned sources was separated, purified and subjected for fermentation by Saccharomyces cerevisiae. The obtained brans were analyzed for different physiochemical and bioactive components before and after fermentation. Furthermore, fermented bran was incorporated into bread samples to probe the impact on different functional and technological aspect of bread. The bread samples were analyzed for physiochemical, functional and sensory properties. The results of the study indicated that fermentation of brans has a significant ((P≤0.05) effect on the different bioactive and nutritional components of the brans. The bioactive and nutritional components of all cereals brans increased after fermentation. Maximum antioxidant activity was recorded in barley bran followed by wheat and oat. The supplementation of bran in bread also affected the physiochemical and technological attributes of the bread. An increase in moisture, DF, protein and ash contents while a decrease in bread volume and gluten contents was noticed. Additionally, incorporation of bran increased phenolic and antioxidant activity of bread. The findings of the present study showed that there is a great potential use of fermented cereals bran in different bakery products.
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