Rheofermentometer fermentation and breadmaking characteristics of dough containing xylo-oligosaccharide hydrolyzate from wheat bran.

The sugar composition of a xylo-oligosaccharide enzymolysis solution (XES) hydrolyzed from wheat bran and bread containing XES were studied. The effects of the XES on fermentation properties of dough and on bread crumb and crust color characteristics are reported. The composition of sugars was determined by high performance liquid chromatography (HPLC), and the fermentation properties of dough and bread color were determined by Rheofermentometer F3 and Chroma Meter CR-400, respectively. xylo-Oligosaccharides (XOS) (51.3%) and xylose (39.2%) were the major sugars in the XES. XOS remained in the XES-containing bread after breadmaking processes (xylotriose, xylotetraose, and xylopentaose, 21.1%), with xylopentaose accounting for 14.4%. Maximum dough height (Hm) was significantly increased by XES, while the maximum gaseous release height (Hm') was not affected. XES increased the brownness index of the crumb and crust of bread when compared to the that of control bread. Consumer acceptability scores of control and XES containing breads were similar.