Determination of the effects of corn and wheat brans addition on dough and bread characteristics

In this research, the effects of addition of corn bran, which contains a higher dietary fiberthan other dietary fiber sources, were investigated on the doughs and technological and sensoryproperties of bread. Therefore, the aim was to investigate, highest acceptable proportion of cornbran usage, comparing corn bran and wheat bran on the effect of dough and bread properties andimproving bread quality containing corn and wheat brans by adding some additives. Besidesascorbic acid and DATEM, to improve the properties of breads in which corn and wheat branswere added, oxidative enzymes of glucose oxidase and hexose oxidase which have been popularadditives instead of chemical additives were also used. This is because in recent year?s consumershas preferred clean label products which contain the lowest levels of chemical additives.Addition of various additives significantly increased the bread characteristics. By usingDATEM at 1.0 %, ascorbic acid at 75 mg/kg, and glucose at 0.5 % with glucose oxidase at 15mg/kg or with hexose oxidase at 30 mg/kg level along with vital gluten, it is possible to produceacceptable corn bran bread at %10 level and wheat bran breads at 20 % levels respectively.Increasing the proportion of brans above levels affected the bread properties so adversely thataddition of additives to compensate for these deteriorative effects did not overcome thedetrimental effect of added bran.Keywords: Bread, Brown Bread, Corn Bran, Wheat Bran