BAKING PROPERTIES AND MICROSTRUCTURE OF YEAST-RAISED BREADS CONTAINING WHEAT BRAN - CARRAGEENAN BLENDS OR LAMINATES

Breads prepared using a commercial prototype sponge-and-dough formulat ion with no added gluten and containing white wheat bran:carrageenan b lends or white wheat bran:carrageenan laminates (10% by weight flour r eplacement) had acceptable loaf volumes and crumb grain scores. Doughs containing white wheat bran:carrageenan blends had a higher water abs orption and longer mixing time than doughs containing wheat bran:carra geenan laminates with the same quantity of carrageenan. The addition o f carrageenan to doughs resulted in a higher water absorption value co mpared to the doughs containing wheat bran only. Breads made with whea t bran:carrageenan (10% flour replacement) had enhanced loaf volume an d improved crumb grain score compared to breads with comparable quanti ties of wheat bran. Scanning electron micrographs of the breads contai ning 10% flour replacement of the wheat bran:carrageenan blends or lam inates may indicate that perforations of the gluten and gelatinized st arch matrix in the wheat bran breads containing the carrageenan may be more uniform, and the perforations smaller than in breads containing untreated wheat bran at the same flour replacement level.