EFFECT OF FERMENTATION AND AUTOCLAVING ON CHEMICAL AND PHYSICAL CHARACTERISTICS OF WHEAT MILLING BY-PRODUCTS AND ITS EFFECTS ON BREAD-MAKING.

In the present study, wheat milling by-products especially with high fiber content (i.e. fine bran, coarse bran, brown shorts and white shorts) were used in replacing part of wheat flour to the production of high fiber bread. our aim was to produce good quality wheat bread containing up to 10 - 20 % of dietary fiber (df)by using some treatments (fermentation and autoclaving) of wheat by-products (bran- shorts) to optimizing the baking process. the breads containing 20 % wheat bran on a flour basis had low volume and poor crumb structure. reduction of bran particle size improved crumb structure and mouth feel but the volume of the bread was not improved. pre-fermentation of the wheat bran or shorts with yeast or with auto-fermentation improved loaf volume and crumb structure, and bread had added flavor.