Effect of fibers brom bracts of maize (Zea mays) as natural additives in wheat bread-making: a technological approach

DANA BERNHARDT; MARIA CASTELLI; VALERIA ARQUEROS; LIA NOEMI GERSCHENSON; ELIANA FISSORE; ANA MARIA ROJAS

Journal of Food Measurement and Characterization

Springer

Lugar: Berlin; Año: 2022 vol. 16 p. 4036 - 4049

2193-4134

Bracts of maize (Zea mays, L.), a large agro-industrial residue and a source of functional biopolymers, were evaluatedas a source of additives in bread-making. After drying and milling, the dried powder obtained (BP), its alcohol insolubleresidue (AIR: ~70% yield on BP; composed by 26% arabinoxylans, 26% cellulose, 7% lignin, 5.5% pectins), and theferulate-crosslinked arabinoxylans (AX-OH) isolated by 4%-KOH treatment from AIR, were evaluated. Bread loaveswere made by replacing the wheat flour in 1.5% (w/w) by each fraction, applying two elaboration methodologies: requiredand constant hydration. Doughs? thermomechanical behavior during kneading showed that the rheological properties andwater availability were affected within both methodologies of bread making. The major effect was noted in the formulationwith the fiber enriched in arabinoxylans (AX-OH) when added at required hydration. The hydration percentage tended toincrease with the enrichment in arabinoxylans, varying from 58.7% in the dough made without wheat flour replacement,to 62% in AX-OH dough, with the highest content of hemicellulose. Dough stability and protein weakening were themost influenced parameters, mainly owing to AX-OH fibers, suggesting that they interfered the water distribution andhence the gluten network formation. As expected, fibers? addition decreased the specific volume of bread, while firmnessanalysis showed that all maize fibers also delayed bread aging at required hydration, probably by hindering the diffusionof water and, hence, leading to starch retrogradation delay. Fibers from maize bracts can be a source of biopolymers usefulas natural additives in bakery products.