Influence of wheat bran dietary fiber on gluten protein structure during dough fermentation

This study was performed to investigate the effect of wheat bran dietary fiber (WBDF) on the gluten network structure in fermented doughs. In this study, doughs with varying amounts of WBDF (0%, 6%, or 12%) were fermented for different lengths of time (0-50 min). The free sulfhydryl groups, gluten secondary structure, and dough microstructure were investigated to determine the variations in the gluten matrix during dough fermentation with or without WBDF. The results showed that adding WBDF adversely affected the proper gluten matrix formation, but these defects could be partially overcome by fermentation. Specifically, in the late fermentation stage, the beta-turns increased, implying more optimal formation of the gluten network structure. Adding 6% WBDF enabled the formation of a relatively complete gluten network structure in the sample systems as the fermentation progressed. Practical applications Dough properties are closely related to the quality of the flour products. Clarifying the effect of WBDF on the gluten network is important for the quality of fiber-rich dough. A stable and well-formed gluten network structure is obtained by incorporation of a low percentage (6%) of WBDF and fermentation process. It is beneficial to the production of healthy high-quality fermented food. This study develops a technological process for the production of flour products enriched with WBDF.