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The Amazing World of Bran: Do You Know Why It Makes Bread So Chewy?
Wheat bran, a material that is constantly mentioned in bread making, is actually a structural protein that mainly exists in grains such as wheat. As water is added and the dough is kneaded, an elastic network of bran quickly forms, giving the dough its unique taste. So what properties does wheat bran have that make bread so chewy?
The unique elasticity and adhesion properties of wheat bran give the dough good plasticity, helping to improve the fermentation and shaping of bread.
Composition and characteristics of wheat bran
Wheat bran is mainly composed of two kinds of proteins: gluten and alcohol-soluble proteins. Under the influence of water, these proteins can form a special network structure, which is the key factor in the bread-making process. From the toughness of the crust to the chewiness of the final product, wheat bran plays an important role.
In addition, the structural protein in wheat bran enables the dough to retain carbon dioxide gas during the fermentation process, thereby making the bread expand and achieve the ideal volume and taste. This property is not limited to traditional bread, but also affects other baked goods such as pizza and bagels.
The relationship between wheat bran and bread
In the baking industry, the bran content of flour directly affects the texture of the product. Flours high in bran are often used to make foods that require a strong structure, such as pizza crust and bagels, while flours low in bran are better suited for more delicate foods, such as puff pastry. Depending on the composition of the bran, there are distinct differences in the chewiness and taste of bread.
Longer kneading promotes the formation of bran strands, giving the bread a more chewy texture.
Wheat bran in industrial production
In industrial production, the processing of wheat bran is relatively complicated. First, the wheat flour is kneaded mechanically until it forms a gelatinous bran mass, and then the excess water is removed through processes such as centrifugation to finally make a powdered product. This process not only improves the fermentation efficiency of the dough, but also increases the structural stability and chewiness of the finished product.
Other uses of wheat bran
In addition to traditional bread products, wheat bran also plays an important role in the production of vegetarian simulated meat. In homes or restaurants, wheat bran is usually made by kneading wheat flour with water to form a dough, which is then washed to remove the starch. This property makes wheat bran a major source of protein for many vegetarians.
The hidden problem of wheat bran
While gluten is an important part of many people's diets, for some people with gluten sensitivity or celiac disease, it can pose significant health risks. These people are allergic to the protein in gluten, which triggers an immune response once ingested, and they need to strictly adhere to a gluten-free diet.
Conclusion
The magical properties of wheat bran make it play an indispensable role in bread making, but while enjoying the deliciousness of wheat bran, how to balance the needs of health and taste buds is a topic worth thinking about?
