Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 72555
Effect of Wheat Bran Granulometry and Concentration on the Organoleptic Quality of Bread and its Acceptability by the Consumer

Authors: Fatima Amirach, Mohammed Diouri


Consumption of high-fiber foods, such as whole-grain bread, reduces the risk of many diseases. However, the consumption of white bread is still dominant in households. It is important to understand the causes of this contradiction and to find ways to encourage fiber consumption. To this end, the objective of this work was to evaluate the effect of wheat bran granulometry and concentration on the organoleptic quality of bread and its acceptability by the consumer. Soft wheat bran, with three average particle sizes (approximately 1, 1.4 or 1.8 mm) and three concentrations (7, 14 or 21%), was mixed with white soft wheat flour, in a factorial experiment. The nine breads (receiving the nine treatments), in addition to a control (without added bran), were analyzed for moisture, specific volume, browning index, and porosity. These ten bread types were presented to 106 people, of different ages, genders and origins, to rate them for appearance and taste (after blindfolding), according to a completely randomized design. We used Pearson's correlation test to compare quantitative variables, and ANOVA or Kruskall-Wallis test to compare treatments. This study revealed that increasing bran concentration causes a significant increase in bread crumb color intensity, bread cell size, and final bread moisture, and a significant decrease in bread specific volume and crumb porosity. Based on visual judgment, respondents expressed a strong preference for bread rich in wheat bran, with an intense brown color and a high porosity. However, after tasting, bread appreciation was negatively affected (P<0.05) by increasing bran concentration. Visual appreciation of bread was significantly higher in women than in men. Our results suggest that there is an awareness of fiber importance that has not yet translated into a preference. A flour containing 7 to 14% bran with a particle size of 1.4 mm seems to be the best, meeting bakery requirements and satisfying consumer preference.

Keywords: acceptance, bread, organoleptic quality, wheat bran

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