THE EFFECT OF WHEAT BRAN ON BREAD QUALITY IN THE EFFICIENT USE OF SECONDARY RAW MATERIALS OF THE FOOD INDUSTRY

Abstract

Today’s consumers increasingly demand products of high nutritional value, in particular products with a high dietary fibre content. It is well known that dietary fibres, including cellulose, are present in bran in considerable amounts. In addition, bran contains proteins, B-group vitamins, minerals and biologically active substances that have a beneficial effect on human health. For this reason, bran helps to give bread and bakery products preventive (functional) properties.
However, adding bran in excessive amounts may adversely affect the structure and volume of the bread. Furthermore, microorganisms may be introduced into the dough and the finished product together with the bran, causing the bread to spoil rapidly. Therefore, studying the effect of bran on bread quality and on its storage is one of the pressing issues in the field.