Evaluation of wheat bran from two different cultivars from grain to bread

Abstract

Wheat bran (WB) has gained significant importance since containing some valuable nutritional compounds, predominantly dietary fibers (DFs). The aim of this study was to compare the brans of two different bread wheat cultivars from grain to bread in order to evaluate the effects of their chemical, functional and bioactive properties on bread making quality. Therefore, two different wheat cultivars obtained from Thrace region of Turkiye, named Tekirdag and Rumeli. These wheat grains were similar in terms of thousand grain weight, hectoliter weight, protein, and gluten content while gluten index and Zeleny sedimentation value of  Rumeli wheat cultivar were higher (p < 0.05). After milling wheat grains, the composition of WBs were determined and significant differences were observed except for moisture and protein content. Rumeli WB contained higher insoluble and total DF, leading to have higher total water retention capacity (T-WRC). Lower T-WRC of Tekirdag WB provided to have a better bread making quality than Rumeli WB since showing higher specific volume (p < 0.05). The breads produced from these WBs were similar in terms total phenolic content (TPC) and antioxidant properties although there were significant differences between WBs in terms of TPC and antioxidant activity (p < 0.05). The results of this study are suggestive in assessing the properties of WB from different cultivars for bread quality. It was indicated that some WB characteristics such as total DF content and T-WRC showed their effects on bread making while bioactive properties of WBs were not able to maintain in corresponding breads.