CyTA Journal of Food, 2016

Vol. 14, No. 1, 124130, http://dx.doi.org/10.1080/19476337.2015.1058858

Effect of -glucan particle size on the properties of fortied wheat rolls

Efecto del tamao de la partcula -glucano en las propiedades de los panecitos enriquecidos
con trigo
M.A. Kurek*, J. Wyrwisz and A. Wierzbicka
Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences,
02-776 Warsaw, Poland
(Received 2 March 2015; nal version received 1 June 2015)

The effects of -glucan particle size and the ratios of -glucan to our on the physicochemical properties of wheat rolls were examined. A
total of 100, 195 and 280 m particles were analyzed with our replacement from 0% to 20%. Wheat rolls made with the various particles
and our replacement levels were measured for rheology, yield and volume, texture, color, porosity, total dietary ber (TDF) content and -
glucan content. All products had a smaller volume compared to the control, whereas the lightness was not signicantly affected. Texture
analysis indicated that the most favorable textural values were observed for the formulation involving the 195 m -glucan particles. Rolls
with the same our replacement level using the smaller particles had a higher share of TDF due to the greater surface of water evaporation.
The main nding from the research was that the best results in most measured parameters were observed using 195 m dietary ber
preparation. Thus, particle size reduction might be used to improve product properties but only to a certain extent because the load of
micronized ber weakens the structure, resulting in decreased product quality.
Keywords: dietary ber; bread; ber; particle size; -glucan

Se examinaron los efectos del tamao de la partcula -glucano y las proporciones de -glucano en la harina para las propiedades
sicoqumicas de los panecitos de trigo. Se analizaron 100, 195 y 280 m de partculas con sustitucin de harina del 0% al 20%. A los
panecitos de trigo elaborados con diversas partculas y niveles de sustitucin de harina se les examinaron la reologa, el rendimiento, el
volumen, la textura, el color, la porosidad, el contenido total de bra alimentaria (TDF) y el contenido en -glucano. Todos los productos
obtuvieron un menor volumen en comparacin con los productos control, mientras que la ligereza no se vio afectada de forma signicativa.
El anlisis de la textura indic que los valores texturales ms favorables se observaron en la formulacin que contena 195 m de partculas
-glucano. Los panecitos con el mismo nivel de sustitucin de harina con el uso de partculas ms pequeas resultaron tener una mayor
parte de TDF debido a una supercie ms grande de evaporacin de agua. El principal hallazgo de este estudio fue que los mejores
resultados en la mayora de parmetros examinados se observaron utilizando 195m de preparacin de bra alimentaria. De este modo, la
reduccin del tamao de las partculas podra ser utilizada para mejorar las propiedades del producto pero nicamente hasta cierto punto,
debido a que la carga de bra micronizada debilita la estructura y resulta en una reduccin de la calidad del producto.
Palabras clave: bra alimentaria; pan; bra; tamao de la partcula; -glucano

Introduction and hypertension (Chen & Raymond, 2008). Additionally, -

-glucans are a class of soluble bers linked to several health benets
(El Khoury, Cuda, Luhovyy, & Anderson, 2012). These bers are
becoming signicantly more popular as an ingredient in baking
industries (Goldstein, Ashra, & Seetharaman, 2010). -glucan is a
non-starch polysaccharide and one of the structural components of
the cell wall of grains (e.g., oats and barley) and yeast. -glucan
consists of D-glucose monomers linked by -glycosidic bonds. The
water-soluble isomer with (1,3/1,4) bonds, found in bran, wholegrain
oats and barley, is the most nutritionally active (Ahmed, 2015).
Consequently, the highest glucan contents among cereals have been
found in barley (2.511.3%) and oat (2.27.8%), followed by rye
(1.22.9%) and wheat (0.41.4%). (http://www.sciencedirect.com/
science/article/pii/S0144861714008510#). This is as well -glucan
from fungal sources with 1,3/1,6 bonds. Despite its health benets, it
is hardly used as a bioactive substance in real foods (Du, Lin, Bian, &
Xu, 2015).
Consuming food fortied with -glucan may have a positive
health inuence. -glucan decreases low density cholesterol
(LDL) levels, leading to a reduced risk of coronary heart disease
glucan creates a viscous layer on the surface of intestinal villi,
which might lead to reduced absorption of cholesterol and bile
acids (Butt, Tahir-Nadeem, Khan, Shabir, & Butt, 2008).
Furthermore, the increased intestinal lumen viscosity due to -
glucan leads to positive hypoglycemic effects (Panahi et al.,
2014). -glucan also affects the brain satiety center, which
might lead to the use of -glucan in ghting obesity.
The use of -glucan in the production of bakery goods is
technologically justied as it delays the processes of retrograda-
tion and syneresis in baked products. -glucan is the carbohy-
drate that could form the hydrocolloid structure during bread
production. Decreased water secretion from carbohydrate struc-
tures (such as -glucan hydrocolloid structure) results in
increased moisture and softness of bakery goods over time (Fik
& Surwka, 2002). -glucan may also play an important role by
stabilizing air bubbles and preventing them from joining together
(Moschakis, Lazaridou, & Biliaderis, 2014). Moreover, -glucan
structures are resistant to irridation, thereby making them more
usable in various matrices (Shah et al., 2015).

*Corresponding author. Email: marcin_kurek@sggw.pl

2015 The Author(s). Published by Taylor & Francis.

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits
unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 CyTA Journal of Food 125

Current regulations, including the EU Directive number 432/
2012, permit the following health claim to be placed on pro-
ducts: Oat -glucan has been shown to lower/reduce blood
cholesterol. High cholesterol is a risk factor in the development
of coronary heart disease (EFSA, 2011).
The health benets of oat -glucan may vary depending on the
preparation methods or -glucan particle size and molecular weight
(Sibakov et al., 2011). Reduced particle sizes can be effectively
achieved by the mechanical treatment of polysaccharide raw materi-
als. Several milling devices have been studied for this purpose
(Niemi et al., 2012). However, the effect of varying -glucan particle
sizes on the physicochemical properties of bakery products is unclear.
Therefore, the aim of this study is to evaluate the effect of particle size
and level of wheat our replacement on the physicochemical proper-
ties of wheat rolls to determine whether it is possible to fortify the
rolls with more -glucan when the particle size is decreased.
60 g rolls. The proong time was 60 min (35C, 85% relative
humidity). Bread rolls were baked at 180C for 14 min in the
CPE 110 convection oven (Kuppersbuch, Germany) and cooled
at room temperature.
Rheology
Rheological measurements were conducted with the Haake RT
20 rheometer (Haake, Germany) on a 2 g piece of dough without
the addition of yeast to prevent the formation of gas bubbles. A
forced oscillation test was conducted in the plateplate geometry
with a 2 mm gap. Upon the determination of the viscoelastic
region, the following measurement parameters were selected:
frequency of oscillation was 1 Hz, shear stress was 600 Pa,
sensor angle rotation was 2C and the temperature during mea-
surements was 15C. Measurements of G Pa (storage mod-
ulus) and G Pa (loss modulus) were conducted in triplicate.

Materials and methods

Yield and volume
Flour
The dough and bread rolls (1 h after baking) were weighed and
Commercial wheat our consisted of 10.97% proteins, 0.51% ash
the production yield was calculated as a mass of the nal product
and 28.6% gluten with a 14.04% moisture content (Polskie Mlyny,
after cooling for 100 g of our--glucan preparation. The volume
Inc., Poland). The our composition was measured with near-
of baked bread rolls during storage was determined according to
infrared spectroscopy (NIRFlex N-500, Buchi, Switzerland).
the rapeseed displacement method.

Dietary bers Texture

The ber preparation consisted of 44 g/100 g of dietary ber The texture prole of the rolls in a double compression cycle
(23 g soluble and 21 g insoluble fractions). The entire prepara- was recorded with the Instron 5965 Universal Testing Machine
tion consisted of concentrated 16 g/100 g of -glucan (Instron, USA) with the maximal load of 500 N, 50% penetration
(Microstructure Inc., Poland). The -glucan from the supplier depth using a 40-mm-diameter probe and a 20 s gap between
was used as the maximum particle size. 0.5 mm and 0.2 mm compressions on 20 mm 20 mm 20 mm crumb cubes. The
screens in the ZM 200 rotor mill (Retsch, Germany) were used to application conditions of the texture prole analysis were: pretest
produce two smaller particles. Static image analysis speed of 2 mm/s, test speed of 5 mm/s and post-test speed of
(Morphology G3SE, Malvern Instrument Ltd, Malvern, 5 mm/s. The parameters analyzed were rmness (the peak force
England) was performed to estimate the mean particle sizes at during rst bite; N), cohesiveness (area 2/area 1; -), springiness
280 m, 195 m and 100 m. (the ratio between the recovered height after the rst compres-
sion and the original sample height) and chewiness (rmness x
cohesiveness x springiness; N). The measurements were taken
Preparation of bread rolls 24 h after baking.
Constituents of the rolls are presented in Table 1. The water
content was adjusted to achieve 500 Brabender Units. The con-
trol sample was prepared without -glucan. All constituents apart Color
from fat were mixed with the TRQ 42, RM Spiral mixer The Minolta CR-400 colorimeter (Konica Minolta Inc., Japan)
(Gastro, Poland) at 200 rpm for 4 min. The fat was then added was used to determine rolls crumb color 3 h after baking
and the dough was mixed for an additional 6 min prior to a (illuminant D65, measurement area = 8 mm, standard obser-
15 min resting period. The dough was divided and formed into vers 2) and the results were expressed according to the CIELab
color space. Measured parameters were L (L = 0/black and
L = 100/white), a (a = greenness and +a = redness) and b (
Table 1. Constituents of bread used in the study with different our
replacement levels with -glucan preparation. The water content was
b = blueness and +b = yellowness). Three different rolls were
adjusted to achieve 500 BU. analyzed a total of 10 times.
Tabla 1. Constituyentes del pan utilizado en este estudio con diferentes
niveles de sustitucin de harina con preparacin de -glucano. El con-
tenido de agua se ajust para conseguir 500 BU. Crumb porosity
Computer image analysis of TIFF images was used to estimate
0% 5% 10% 15% 20%
porosity. The loaf was cut into 2.5-cm-thick slices. The slices
Wheat our 1000 g 950 g 900 g 850 g 800 g were digitally photographed using lightening from lamps with
-glucan preparation 0 g 50 g 100 g 150 g 200 g the color temperature at 5400 K. Images were analyzed using
Yeast 60 g 60 g 60 g 60 g 60 g ImageJ (Wayne Rasband, National Institutes of Health, USA).
Salt 18 g 18 g 18 g 18 g 18 g The central image of the crumb was selected and the area was
Sugar 10 g 10 g 10 g 10 g 10 g
Fat 16 g 16 g 16 g 16 g 16 g calculated. This was then converted into an 8-bit image to obtain
a black and white threshold before performing binary
126 M.A. Kurek et al.

segmentation. The results are presented as the percentage of pore Statistics

area in the total area.
Microscopy
The pieces of wheat bread rolls (0.5 cm cubes) were taken from the
crumb. Then, 1% of agar solution was used for embedding, followed
by 1% glutaraldehyde in 0.1 mol/l phosphate buffer, pH 7.0, dehy-
drated with ethanol and hardened in the Historesin (Leica,
Heidelberg) solution overnight. Then, the 4 m parts were sectioned.
For the uorescence microscopic examination, the bread sections
were stained with Fuchsin acid (0.1% w/v) and 0.01% (w/v)
Calcouor (Fluorescent brightener 28, Aldrich, Germany).
Calcouor stains intact cell walls blue. Fuchsin acid stains
proteins red. Starch remains unstained and appears black (Maeda
et al., 2015).
TDF and -glucan content
TDF in baked bread rolls was measured according to the AOAC
2009.01 method with the FOSS Fibertec E 1023 system (FOSS
Inc., USA). -glucan content was measured with the -glucan
Assay Kit (Mixed Linkage), according to the manufacturers
instructions (Megazyme, Bray, Ireland).
The results are presented as the mean value standard deviation.
To calculate p-values, the one-way analysis of variance followed
by Tukeys test and the Pearson correlation matrix were per-
formed using Statistica 10 for Windows (StatSoft Inc., USA).
P 0.05 was considered signicant.
Results and discussion
Rheological parameters
The storage modulus G (Pa) and loss modulus G (Pa) were
calculated to determine the effect of the ber particle diameter on
rolls rheology. As the -glucan ber content increases with the
replacement of our, the storage modulus G also increases
(Figures 1 and 2). This result is consistent with the observations
of Skendi, Biliaderis, Papageorgiou, and Izydorczyk (2010),
where the addition of -glucan in the dough increases the G
values in quality our. The fortication of -glucan in the
dough increases the deformation resistance, elasticity and ow-
ability. The higher G values than G indicate that the dough is
more elastic than viscous. This could be caused by an interac-
tion between the dietary ber and gluten or other dough con-
stituents, resulting in increased levels of high mass molecules
(Sivam, Sun-Waterhouse, Waterhouse, Quek, & Perera, 2011).
Both G and G values were similar to the control (data not
shown) when the 195 m -glucan particle was used.

200000 h

g
f
150000
e
G' (Pa)

100000 d 280
d 195
c c
a b b
a 100
50000

0
5 10 15 20
Level of flour replacement [%]

Figure 1. Storage modulus (G (Pa)) of wheat rolls fortied with -glucan.

Figura 1. Mdulo de almacenamiento (G (Pa)) de los panecitos de trigo enriquecidos con -glucano.

200000 e

d
d
150000
G" (Pa)

100000 c 280
c
bc bc 195
b 100
ab
50000
a a a

0
5 10 15 20
Level of flour replacement [%]

Figure 2. Loss modulus (G (Pa)) of wheat rolls fortied with -glucan.

Figura 2. Mdulo de prdida (G (Pa)) de los panecitos de trigo enriquecidos con -glucano.
 CyTA Journal of Food 127

Yield and volume
There are signicant (p 0.05) changes in the yield and
volume of rolls made with -glucan of varying particle sizes
(Table 2). The volume increases in all -glucan-added dough
compared to the control with the same result when increasing
the -glucan:our ratio. In addition, total -glucan levels
affect our quality and rolls volume. The nal rolls volume
is also determined by the -glucan molecular weight and
particle size. For low-quality our, -glucan supplementation
improves the properties of the bread, whereas a larger particle
size decreases the resulting bread quality (Iranshahi, Mahdi,
Ardebili, & Yasini, 2014).
The particle size of bers mixed in dough can impact the
volume of bread, causing physical disruptions to the produced
bread (Majzoobi, Farahnaky, Nematolahi, & Hashemi, 2013).
The inuence of particle size and its distribution in the dough
is signicant. There is a lower volume for bread productions
with the increase of dietary bers added. Replacing our with
ber particles disrupts the homogeneity and continuity of the
protein strands. Thus, there is a decrease in the gluten strength
and dilution in the gluten content, thereby interfering with the
optimal formation of the gluten matrix during the fermentation of
the dough and in bread-making, making the dough less capable
of holding gas (Choi, Kang, Cheong, Hyun, & Kim, 2012).
Texture analysis
The rmness was greatest in the rolls samples with the smallest
-glucan particles added in the highest amount (Figure 3). It was
predicted that the rmness would be higher in the samples with
smaller particle sizes due to the increased entrenchment in the
gluten network. The results are consistent with those of previous
studies, where the -glucan polymer size has an effect on the
rmness of the bread, with larger particles producing less-rm
bread (Skendi, Biliaderis, et al., 2010). Conversely, cohesiveness
measurements indicated that it was inuenced both by the parti-
cle size and by the level of our replacement (Figure 4). The
increase in cohesiveness reects a decreasing tendency of the
bread to fracture and crumble (Ho, Abdul Aziz, Bhat, & Azahari,
2014). Springiness is often dened as the elasticity of the crumb.
Springiness was the highest in the breads composed of medium
-glucan particles and was not signicantly inuenced by the
level of our replacement (Figure 5). Crumb chewiness is a
product of crumb rmness, cohesiveness and springiness and

Table 2. The psychicochemical properties of wheat rolls fortied with -glucan preparation.
Tabla 2. Las propiedades sicoqumicas de los panecitos de trigo enriquecidos con -glucano.

Particle size
of -glucan Flour
preparation replacement Volume -glucan
(m) level (%) Yield (%) (mL/g) L* a* b* Porosity (%) TDF (%) (%)

CONTROL 134.40 3.35a* 6.24 0.48f 78.54 2.71f 1.30 0.05a 13.50 0.39a 21.91 0.18ef 1.61 0.03a 0.04 0.01a
280 5 143.51 3.39b 6.12 0.11c 76.47 2.27f 0.78 0.08b 15.17 0.38c 25.32 0.33 2.65 0.05b 0.41 0.01b
10 149.45 1.37c 6.07 0.05c 73.48 3.02b 0.60 0.18c 14.64 1.12b 16.55 0.22b 3.66 0.06c 0.80 0.02c
15 163.38 1.84e 5.05 0.31a 76.13 1.47e 0.33 0.02d 16.24 0.34c 26.58 0.34h 4.63 0.07d 1.19 0.02d
20 173.45 3.58 5.08 0.50a 76.01 3.03e 0.19 0.22e 17.71 0.95d 26.98 0.09h 5.52 0.09e 1.54 0.03e
195 5 143.39 0.84b 6.13 0.61c 76.80 3.63e 1.07 0.06a 13.80 1.07a 21.22 0.37e 2.65 0.04b 0.41 0.01b
10 154.83 8.19d 5.34 0.27b 74.96 3.19c 0.63 0.14c 16.20 0.52c 21.03 0.27e 3.65 0.06c 0.80 0.02c
15 171.68 5.50f 5.03 0.53a 76.25 2.30e 0.12 0.03e 17.44 0.39d 21.64 0.24e 4.61 0.07d 1.18 0.02d
20 173.31 2.94f 5.36 0.49b 72.87 2.46a 0.05 0.18f 17.82 0.25d 19.34 0.46c 5.58 0.09 1.56 0.03e
100 5 140.08 14.3ab 5.74 0.47c 72.60 2.90a 1.04 0.10a 14.06 0.56 16.16 0.33a 2.61 0.06b 0.40 0.02b
10 140.95 2.36ab 5.73 0.40c 74.58 2.31c 0.42 0.04d 17.11 0.98d 19.43 0.42d 3.60 0.06c 0.79 0.02c
15 166.10 17.12ef 5.27 0.75b 75.01 0.69d 0.08 0.33f 18.85 0.83e 22.86 0.19f 4.58 0.07d 1.18 0.02d
20 157.09 1.30d 5.33 0.27b 72.31 1.50a 0.80 0.13g 20.20 0.47f 24.77 0.52g 5.49 0.04e 1.54 0.01e

Notes: Means standard deviations. Values in the columns followed by the same letter are not signicantly different (p 0.05).
Promedios desviaciones estndar. Los valores en las columnas seguidos por la misma letra no son signicativamente diferentes (p 0,05).

10
d
d
7.5
Firmness (N)

5 c 280
b bc 195
bc b
b b 100
2.5 ab b
a

0
5 10 15 20
Level of flour replacement [%]

Figure 3. Firmness (N) of wheat rolls fortied with -glucan.

Figura 3. Firmeza (N) de los panecitos de trigo enriquecidos con -glucano.
128 M.A. Kurek et al.

2 d d

1.5

Cohesiveness (-) 1 c 280

bc b bc
b 195
b
ab b b 100
0.5 a

0
5 10 15 20
Level of flour replacement [%]

Figure 4. Cohesiveness of wheat rolls fortied with -glucan.

Figura 4. Cohesin de los panecitos de trigo enriquecidos con -glucano.

1
c
c ab bc
b b b
0.75 b ab b
ab
a
Springiness (-)

0.5 280
195
100
0.25

0
5 10 15 20
Level of flour replacement [%]

Figure 5. Springiness of wheat rolls fortied with -glucan.

Figura 5. Ligereza de los panecitos de trigo enriquecidos con -glucano.

was the highest for the breads with the smallest -glucan parti-
cles (Figure 6).
Color parameters
The mixture of our and -glucan resulted in signicant
changes in color from the control (Table 2). The addition
of -glucan reduced the L* (lightness) of rolls, similar to the
study carried out by Skendi, Papageorgiou, & Biliaderis
(2010), where the dough was darker and coarser after the
addition of -glucan. The results for the lightness, redness
(a*) and yellowness (b*) color parameters had the same
trends. There was no signicant change due to particle
size. However, there were signicant but inconsistent trends
in the substitution with -glucan dietary bers, consistent
with the previous observation of Gajula, Alavi, Adhikari, &
Herald (2008), where cookies with 30%40% -glucan sub-
stitution had a darker color. It is possible that the darker
color occurs with the increasing substitution of -glucan
containing barley our. The increase of bran -glucan in
the replacement of our in dough also increases dough
darkness. There are signicant changes in the redness and
yellowness as the amount of bran-containing -glucan
increases in the dough.

e
e
3
Chewiness (N)

2 d 280
cd 195
c c
c 100
ab ab ab
1
a a

0
5 10 15 20
Level of flour replacement [%]

Figure 6. Chewiness (N) of wheat rolls fortied with -glucan.

Figura 6. Masticabilidad (N) de los panecitos de trigo enriquecidos con -glucano.

A B
Figure 7. Differences in structure between (A) the control and (B) fortied with glucan (12%, 195 m) wheat bread roll with visible -glucan
structures.
Figura 7. Diferencias en la estructura entre (A) la muestra control y (B) los panecitos de trigo enriquecidos con -glucano (12%, 195 m) con estructuras
-glucano visibles.
Porosity
The next physical characteristic measured was bread porosity
(Table 2). Porosity was higher in the rolls with added dietary
ber, corresponding to the studies of Lazaridou & Biliaderis
(2007), where -glucan improved wheat bread crumb grain by
stabilizing air cells in the bread dough and preventing the
coalescence of the cells. The most porous bread was made
from the largest -glucan particle, while increasing the our
replacement level reduced porosity. Porosity was correlated
with volume (r = 0.82), similar to previous observations
(Lpez, 2014).
Microscopy
Microstructural study of the wheat bread rolls showed that the -
glucan was located mainly in insoluble form built in the protein
network (Figure 7). -glucan particles were not affected by the
mechanic grinding of dietary ber powder. It could be a very
vital nding because it leads to using the dietary ber prepara-
tion in smaller size without losing the functionality of -glucan.
TDF and -glucan
Both TDF and -glucan content increased as the particle size
decreased and our replacement was higher (Table 2). The increas-
ing TDF and -glucan content was higher due to increasing our
replacement in the samples when the wheat our was replaced with
-glucan preparation. The smaller particle size of -glucan prepara-
tion absorbed more water during mixing due to the development of
particle surface and the surface of water evaporation was higher in
these samples during baking (Ramirez-Suarez et al., 2012).
Conclusion
-glucan is considered a vital substance that could be useful in
the production of health-promoting food. Oat -glucan is con-
sidered to have a high health benet and could be used in the
fortication of bread rolls. -glucan particle size may inuence
both the physical properties of bread and the TDF and -glucan
contents. It could be suggested that -glucan particle size reduc-
tion is a method for improving product properties to a certain
extent, as the load of micronized ber weakens the structure,
resulting in product quality deterioration.
CyTA Journal of Food 129
Disclosure statement
No potential conict of interest was reported by the authors.
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