Exploring the effect of cereal bran cell wall on rheological properties of wheat flour.

The objective of present study was to probe the effect of cereal bran cell wall addition on farinographic and mixographic characteristics of wheat flour dough. For the purpose, bran cell wall was isolated from three varieties of each cereal (wheat, barley, maize) according to respective method. Additionally, cereal bran cell walls were added in wheat flour with concentrations of 1% and 2% and rheological properties were determined through farinograph and mixograph. Addition of cereal bran cell walls significantly improved rheological properties of wheat flour. Higher increase in water absorption capacity (71.55 ± 0.30%), dough stability (8.80 ± 0.09 min), peak height (74.11 ± 0.31 BU), and mixing tolerance index (74.54 ± 0.30%) of dough was observed with the addition of barley cell wall followed by wheat and maize bran cell walls at 2%. Moreover, dough development time (2.78 ± 0.38 min), mixing time (4.12 ± 0.27 min), and softness of dough (123.60 ± 0.79%) were decreased more significantly through barley cell wall than wheat and maize cell walls. Conclusively, exploitation of cereal bran cell wall in cereal‐based products improves product quality. Practical applications: Cereal bran cell walls were added in wheat flour and various properties of wheat dough such as water absorption capacity, dough development time, mixing time, softness of dough, dough stability, mixing tolerance index, and peak height were improved. Utilization of cell wall in cereal‐based products can fulfill many objectives including improving product quality, shelf life, value addition, and maintaining good health of the consumers. Novel products with improved rheology can be introduced in market as functional foods against various diseases such as diabetes mellitus, cancer, and bacterial infections. [ABSTRACT FROM AUTHOR]