Influence of cereal bran type on rheological, physicochemical and sensory properties of fiber-enriched steamed buns

Abstract

Importance of the work: Bran type is an important factor influencing the steamed-bun
dough structure, nutrition and consumer acceptability.
Objectives: To compare the effects of black rice, wheat and oat brans on the rheological,
nutritional and sensory properties of steamed buns.
Materials and Methods: Black rice, wheat and oat brans (5% and 10%) replaced wheat flour
in steamed-bun formulations. Dough rheology, specific volume and sensory attributes were
analyzed using standard Association of Official Analytical Chemists methods, rheometry
and a 9-point hedonic scale. Data were evaluated using analysis of variance (p < 0.05).
Results: The black rice bran had the highest values for the moisture (10.42%), water
activity (0.55), lipid (17.90%), crude fiber (19.16%) and total phenolic (853.10 mg gallic
acid equivalents/100 g) content. Wheat bran had the highest values for the protein content
(13.36%) and yellowness (b* = 25.46), while oat bran had the greatest value for lightness
(L* = 80.81). All doughs had weak-gel behavior (storage modulus > loss modulus)
with tan δ = 0.386–0.417, indicating elastic dominance. Fiber fortification increased
the phenolic and crude fiber contents but reduced the specific volume. The oat-bran buns
were the lightest and smoothest, whereas the black rice-bran buns appeared the darkest.
Sensory evaluation at 10% fortification indicated the highest texture (7.27) and overall
liking (7.23) for the oat-bran buns, confirming their superior balance of texture, color and
acceptability among the tested fiber-enriched steamed buns.
Main finding: Oat bran, rich in soluble β-glucans, improved the texture and acceptability
of steamed buns. This comparative analysis clarified how fiber type and composition
influenced the dough structure and should help to guide the formulation of nutritionally
enhanced, consumer-acceptable steamed foods.