Replication Data for: Unravelling the bread-making functionality of gluten-rich sub-aleurone flour obtained by dry fractionation of wheat miller’s bran
Description
The residual endosperm of wheat miller’s bran is rich in gluten proteins due to the presence of protein-rich sub-aleurone cells. Here, the goal was to gain insight in (i) the bread-making functionality of sub-aleurone gluten-enriched fractions obtained through dry fractionation of miller’s bran and (ii) the inherent bread-making functionality of sub-aleurone gluten. Therefore, two sub-aleurone gluten-enriched fractions (Sub-alF and Sub-alC), differing in particle size distribution and chemical composition, were prepared from miller’s bran using impact milling, sieving, and air classification. Substituting 22.5% of white flour with Sub-alF, Sub-alC, commercial gluten A (GluA) and B (GluB), all standardised to a protein content of 20.6%, led to an increase in specific loaf volume of 14.8%, 14.0%, 14.3%, and 21.8%, respectively. Despite their higher level of bran contamination and lower relative gluten content, Sub-alF and Sub-alC were equally functional as commercial gluten (GluA). Substituting 6% of white flour with gluten isolated via wet fractionation from Sub-alC and from the corresponding flour, increased the specific volume by 27.2% and 29.4%, respectively. Sub-aleurone and flour gluten were hence functionally comparable. In conclusion, the sub-aleurone’s high content of functional gluten enables the production of functional gluten-enriched ingredients from miller’s bran.
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Tags
- milling
- osborne-fractionation
- i-optimal-experimental-design
- wheat-flour
- gluten-starch-separation
- sub-aleurone
- dry-fractionation
- gluten-proteins
- air-classification