EFFECTS OF WHEAT BRAN FORTIFICATION ON BREAD MAKING AND BREAD QUALITY: IN VITRO AND IN VIVO STUDIES

Abstract

Dough made from fine WWF (199 µm) exhibited higher extensibility and stability, subsequently, the bread was more porous, softer, and had slower glucose release than those made from the coarse (1315 μm) and medium (450 μm) WWF. Bran micronization increased its soluble dietary fibre and ferulic acid. The dough with ultra superfine bran (D50 = 11.3 μm) had higher water absorption, lower extensibility than that with coarse bran (D50 = 362.3 μm). Subsequently, the ultra group had faster antioxidant release, slower glucose release, less rapidly digested starch, and more resistant starch than the coarse group. Bran-fortified bread (BB) bolus exhibited a monotonous particle size reduction during mastication with reducing D75/D25; white bread (WB) displayed a combination of disintegration and agglomeration with fluctuating D75/D25. BB had a higher sequence frequency and lower opening time than WB. Subsequently, BB had a lower peak blood glucose level, total increasing AUC and glycaemic index.