title: Baking properties and biochemical composition of wheat flour with bran and shorts.
abstract: BACKGROUND
  Bran, being a by-product of grain grinding, is characterised by a high biological value and is thus widely used in food production. In this study, different streams of bran and shorts from the wheat graded milling process were incorporated into wheat flour at levels of 5, 11, 17 and 23% (w/w) to investigate their influence on the nutritional and baking properties of flour.
  
  
  RESULTS
  Bran and shorts streams improved the baking properties of flour blends. The best result in the case of graded flour blends with different bran products was obtained at the 95:5 ratio. The products containing peripheral parts of grain had higher proteolytic enzyme and superoxide dismutase activities and lower trypsin inhibitor content and β-amylase activity compared with graded flour.
  
  
  CONCLUSIONS
  Streams of wheat milled fractions including peripheral parts of grain increase the content of bioactive substances and dietary fibre in blends with wheat graded flour.
authors.affiliation: Department of Biochemistry and Microbiology, Odessa National Academy of Food Technologies, Odessa, Ukraine.
authors.forename: Leonid
authors.initials: L
authors.lastname: Kaprelyants
authors.forename: Sergey
authors.initials: S
authors.lastname: Fedosov
authors.forename: Dmytro
authors.initials: D
authors.lastname: Zhygunov
mesh_terms: D003296:Cooking; D004043:Dietary Fiber / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D006358:Hot Temperature; D010447:Peptide Hydrolases / Q000378:metabolism; D012639:Seeds / Q000033:anatomy & histology / Q000737:chemistry* / Q000201:enzymology; D013482:Superoxide Dismutase / Q000378:metabolism; D014908:Triticum / Q000737:chemistry* / Q000201:enzymology; D014357:Trypsin / Q000378:metabolism; D001614:beta-Amylase / Q000378:metabolism
chemical_list: D004043:Dietary Fiber; D013482:Superoxide Dismutase; D001614:beta-Amylase; D010447:Peptide Hydrolases; D014357:Trypsin
keywords: baking properties; bran; enzymes; flour blends; shorts; wheat