Physical, Chemical, and Bioactive Properties of Bread Made from Particle-Size-Fractionated Wheat Flou
| dc.contributor.author | Oyeyinka, Samson Adeoye | |
| dc.contributor.author | Ajayi, Oluseyi Moses | |
| dc.contributor.author | Dudu, Olayemi Eyituoyo | |
| dc.contributor.author | Ellis, Jill | |
| dc.contributor.author | Adebo, Oluwafemi Ayodeji | |
| dc.date.accessioned | 2026-11-09T12:28:04Z | |
| dc.date.available | 2026-11-09T12:28:04Z | |
| dc.date.issued | 2026 | |
| dc.description.abstract | Bran enrichment improves the nutritional value of wheat-based bread but often impairs appearance, structure and sensory acceptance. This study investigated the role of controlled particle-size fractionation of brown wheat flour (BWF, equivalent to whole wheat flour) into <500µmand<250µmfractionsinbalancingbioactiveenhancementandfunctionalpotential with acceptable product quality. White wheat flour (WWF) served as a refined control. Bread samples were prepared from WWF, BWF and their two bran-rich fractions, and assessed for appearance, color, physicochemical properties, texture, total phenolic content (TPC), ABTS antioxidant activity, individual phenolics, sensory attributes, correlations and chemometric patterns (using Principal Component Analysis (PCA) and Orthogonal Partial Least Square-Discriminatory Analysis (OPLS-DA)). Flour particle size strongly influenced bread color, texture and crumb structure: BWF bread samples were darkest, firmest and most chewy, whereas <250 µm bread was lighter and softer. TPC and ABTS activity were highest in BWF, followed by <500 µm and <250 µm, mirroring phenolic retention. Specifically, total phenolic content reached 1.58 mg GAE/g and ABTS antioxidant activity 19.49% in BWF, compared with 0.96 mg GAE/g and 18.31% in the <500 µm fraction, and 0.87 mg GAE/g and17.67% in the <250 µmfraction. Bread hardness decreased from 5437 g in BWF to 4878 g in the <500 µm fraction and 4386 g in the <250 µm fraction. Key phenolic acids, chlorogenic, p-coumaric, sinapic and trans-ferulic acids, showed strong positive correlations with hardness and chewiness and negative correlations with appearance and overall acceptability. PCA and OPLS-DA confirmed distinct biochemical separation among | |
| dc.identifier.doi | https://doi.org/10.3390/foods15152644 | |
| dc.identifier.uri | https://ir.bellsuniversity.edu.ng/handle/123456789/723 | |
| dc.language.iso | en | |
| dc.publisher | MDPI | |
| dc.relation.ispartofseries | Foods ; 15, 2644 | |
| dc.rights | CC0 1.0 Universal | en |
| dc.rights.uri | http://creativecommons.org/publicdomain/zero/1.0/ | |
| dc.subject | : wheat flour fractionation | |
| dc.subject | antioxidant activity | |
| dc.subject | phenolic compounds | |
| dc.subject | bread quality | |
| dc.subject | sensory acceptability | |
| dc.title | Physical, Chemical, and Bioactive Properties of Bread Made from Particle-Size-Fractionated Wheat Flou | |
| dc.type | Article |