title: Wheat milling by-products and their impact on bread making.
abstract: This study investigates the relationship between the properties of dietary fiber (DF) rich wheat milling by-products and their impact on bread making. From coarse bran over coarse and fine weatings to low grade flour, the content of starch and lipids increased, while that of DF and ash decreased. Enzyme activity levels differed strongly and were not related to other by-product properties. Average particle size of the by-products was positively correlated with DF and ash contents and their hydration properties. When meals from flour and by-products were composed on the same overall starch level to compensate for differences in endosperm contamination in the by-products, bread specific volume was more strongly depressed with fine weatings and low grade flour than with coarse bran and weatings. This suggests that the properties of the former were intrinsically more detrimental to bread making than those of the latter.
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - box 2463, 3001 Leuven, Belgium.
authors.forename: Sami
authors.initials: S
authors.lastname: Hemdane
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - box 2463, 3001 Leuven, Belgium.
authors.forename: Sofie
authors.initials: S
authors.lastname: Leys
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - box 2463, 3001 Leuven, Belgium.
authors.forename: Pieter J
authors.initials: PJ
authors.lastname: Jacobs
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - box 2463, 3001 Leuven, Belgium.
authors.forename: Emmie
authors.initials: E
authors.lastname: Dornez
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - box 2463, 3001 Leuven, Belgium.
authors.forename: Jan A
authors.initials: JA
authors.lastname: Delcour
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - box 2463, 3001 Leuven, Belgium. Electronic address: christophe.courtin@biw.kuleuven.be.
authors.forename: Christophe M
authors.initials: CM
authors.lastname: Courtin
mesh_terms: D001939:Bread / Q000032:analysis*; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D005433:Flour / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D010316:Particle Size; D013213:Starch / Q000032:analysis; D014908:Triticum / Q000737:chemistry*
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D013213:Starch
keywords: Bread making; Coarse bran; Coarse weatings; Fine weatings; Low grade flour; Wheat