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Optimization of durum wheat bread enriched with bran

机译：麸皮硬质小麦面包的优化

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Abstract An attempt is made in this study to balance the nutritional and sensory quality of bread. In particular, the formulation of a functional durum wheat bread enriched with bran at high concentration has been developed. Organogel concentration and bran particle size have been used as process variables for bread optimization. Bran concentration was increased at value as high as 15%, thus increasing the nutritional content, even though the sensory quality decreased. Bread was scored barely acceptable at 15% bran concentration. Therefore, the organogel concentration and bran particle size have been optimized to enhance bread sensory quality. Results show that it is possible to prepare bread with a significant bran enrichment without compromising its acceptability by adding proper concentration of organogel and using bran in appropriate particles size.
机译：摘要本研究试图平衡面包的营养和感官品质。特别地，已经开发了富含高浓度麸皮的功能性硬质小麦面包的配方。有机凝胶浓度和麸皮粒度已用作面包优化的过程变量。麸皮浓度最高可增加15％，从而增加了营养成分，即使感觉质量下降了。面包在麸皮浓度为15％时几乎不能得分。因此，已经优化了有机凝胶浓度和麸皮粒度以增强面包的感官质量。结果表明，通过添加适当浓度的有机凝胶并以适当的粒径使用麸皮，可以制备出麸皮含量明显增高的面包，而不会损害其可接受性。

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