1. University of Agriculture in Krakow Department of Carbohydrate Technology, Faculty of Food Technology, Polish Grain Plant “PZZ” in Krakow JSC. EFFECT OF THE ADDITION OF WHEAT BRAN WITH GUAR GUM ON DOUGH RHEOLOGY AND BREAD QUALITY Kruczek, M.a; Ptak, M. b; Gumul, D. a; Areczuk, A. a; Gambuś, H. a a -Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, ul. Balicka 122, Poland b - Polish Grain Plant “PZZ” in Krakow JSC, 31-444 Kraków, ul. Ładna 27, Poland

2. Wheat (Triticum aestivum) Triticum aestivum, common or bread wheat, is one of the top two cereal crops grown in the world for human consumption. Wheat is one of the most ancient of domesticated crops. It is source of calories for over 1 billion people in the world en.citizendium.org blog.growingwithscience.com www.bridge67cookeryschool.co.uk

3. www.organicfacts.net www.gardenspotdist.com GERM FRACTION BRAN FRACTION foodpassions.net WHITE FLOUR lifeblessons.blogspot.com

4. Bioactive compounds in whole grain wheat emp.byui.edu www.wisegeek.com abcnews.go.com Tab. I Average content (g/100 g food) of bioactive compounds in wholegrain wheat

5. Bran fraction- nutritionally Fibre, Minerals, Vitamin B6, Thiamine, Folate, Vitamin E, Phytochemicals, particular antioxidants. Bran is often used to enrich breads (notably muffins) and breakfast cereals. The bran fraction has higher antioxidant activity than other milled fractions. www.gardenspotdist.com intranet.tdmu.edu.ua

6. Bran fraction- physiological effects www.gardenspotdist.com drhansen.com 1. nutritional effects 2. mechanical effects 3. antioxidant effects www.goodnessdirect.co.uk Cancers Obesity Gastrointestinal diseases Increased bran fraction in flour

7. The aim The aim of this research work was to study the rheological behaviour of the doughs made from wheat white flour with different levels (5% and 10%) of bran streams incorporated with replacement of lost gluten by guar gum.

8. The materials wheat white flour- type 550, PZZ Kraków wheat bran- PZZ Kraków, guar gum- Glutenex www.pzzkrakow.com.pl Zdjęcie własne sklep.glutenex.com.pl

9. The materials SampleBran content per 100g Guar gum content per 100g type 500-- + 5% bran5g- + 5% bran Guar gum5g 1,25g + 10% bran10g- + 10% bran Guar gum10g2,5g Guar gum supplements gluten loos by addition of bran. Each 100g flour type 500 have 25% of gluten, so when we replaced the 5% and 10% bran we also removed 1.25 g and 2.5g gluten, which was replaced with guar gum.

10. The equipment Exstensograph - to measure the balance of the elastic and viscous properties of dough Farinograph-is a tool used for measuring the shear and viscosity of a mixture of flour and water. Brabender Farinograph (Model No. 910108004, Duisburg, Germany), Brabender Extensograph (Model No. 958035) were used for studying the rheological characteristics of the wheat flour and dough. All the rheological characteristics were studied and evaluated as per methods of AACC (2000).

11. The results- FarinographThe results- Farinograph

12. The results- ExstensographThe results- Exstensograph The resistance to extension- maximum resistance to stretchin, measured in conventional units (BU), Extensibility- the distance that beat the hook until the dough interrupt, measured in mm

13. Conclusions  a higher water absorption was found in samples with 10% wheat bran and guar gum  a significant increase of dough development time was in the sample with 10% wheat bran and guar gum  The resistance to extension increased with addition of wheat bran with guar gum  The extensibility was the best for bread making in sample 5% wheat bran with guar gum  experimental data show that the optimal amount of wheat bran to be added to wheat flour is 5 %

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15. thank you for your attention Marek Kruczek University of Agriculture in Krakow marekkruczek@gmail.com