Effect of controlled fermented rice bran and its water soluble extract on technofunctional characteristics of wheat bread baked using infrared heating/superheated vapor
Document Type : Original research
Authors
1 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
10.22059/jfabe.2025.397679.1203
Abstract
Considering the importance of bread in the human daily diet in all over the world, improving the quality
characteristics and shelf-life of this staple food using effective fermentation and baking strategies has received
considerable attention. In the present study, the effects of controlled rice bran sourdough (RBS) or its water-soluble
extract (WSE) in combination with infrared (IR) heating or superheated vapor (SHV) along with hot air (HA) baking
methods were investigated on textural and sensorial properties, as well as surface moldiness of the produced wheat
loaf breads. According to the results, combined applications of RBS and HA + IR baking process led to the lowest
crumb hardness (1.78 N) among the produced samples. The highest specific volume (4.05 cm3/g) was also observed
in WSE-added bread baked using the HA + SHV. Moreover, surface moldiness of the RBS added samples was
significantly (P<0.05) lower than that of the produced breads using all of the used baking processes. The lowest
moldiness was also observed in the RBS-supplemented sample processed using HA + IR method. Overall
acceptability of the aforementioned sample was also significantly higher than that of the other samples processed
using HA and also HA + IR methods. Accordingly, the combined application of controlled sourdough containing
protective starter culture along with the IR baking method may be a useful strategy to enhance technological
functionalities and shelf-life of the produced bread.
Keywords
Main Subjects
References
AACC: American association of cereal chemists (AACC) international
(2010). Ash 08-01, fat 30-10, moisture 44-19, protein 46-10,
crumb hardness 74-09.01, and specific volume 10-05.01 methods.
St. Paul, MN, USA.
Altamirano-Fortoul, R., Le-Bail, A., Chevallier, S., & Rosell, C.M. (2012).
Effect of the amount of steam during baking on bread crust
features and water diffusion. Journal of Food Engineering, 108,
128-134. https://doi.org/10.1016/j.jfoodeng.2011.07.015
Aryashad, M., Sadeghi, A., Nouri, M., Ebrahimi, M., Kashaninejad, M., &
Aalami, M. (2023). Use of fermented sprouted mung bean (Vigna
radiata) containing protective starter culture LAB to produce
clean‐label fortified wheat bread. International Journal of Food
Science & Technology, 58, 3310-3320.
https://doi.org/10.1111/ijfs.16236
Chiavaro, E., Vittadini, E., Musci, M., Bianchi, F., & Curti, E. (2008). Shelflife stability of artisanally and industrially produced durum wheat
sourdough bread (“Altamura bread”). LWT-Food Science and
Technology, 41, 58-70. https://doi.org/10.1016/j.lwt.2007.01.018
Coda, R., Rizzello, C.G., Nigro, F., De Angelis, M., Arnault, P., & Gobbetti,
M. (2008). Long-term fungal inhibitory activity of water-soluble
extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid
bacteria during bread storage. Applied and Environmental
Microbiology, 74, 7391-7398.
https://doi.org/10.1128/AEM.01420-08
Ebrahimi, M., Noori, S.M.A., Sadeghi, A., emir Coban, O., Zanganeh, J.,
Ghodsmofidi, S.M., Malvandi, Z., & Raeisi, M. (2022).
Application of cereal-bran sourdoughs to enhance technological
functionality of white wheat bread supplemented with pumpkin
(Cucurbita pepo) puree. LWT-Food Science and Technology,
158, 113079. https://doi.org/10.1016/j.lwt.2022.113079
Ebrahimi, M., Sadeghi, A., & Mortazavi, S.A. (2020). The use of cyclic
dipeptide producing LAB with potent anti-aflatoxigenic
capability to improve techno-functional properties of clean-label
bread. Annals of Microbiology, 70, 1-12.
https://doi.org/10.1186/s13213-020-01571-y
Ebrahimi, M., Sadeghi, A., Sarani, A., & Purabdolah, H. (2021).
Enhancement of technological functionality of white wheat bread
using wheat germ sourdough along with dehydrated spinach
puree. Journal of Agricultural Science and Technology, 23, 839-
851.
Espinales, C., Cuesta, A., Tapia, J., Palacios-Ponce, S., Peñas, E., MartínezVillaluenga, C., Espinoza, A., Cáceres, P.J., 2022. The effect of
stabilized rice bran addition on physicochemical, sensory, and
techno-functional properties of bread. Foods, 11, 3328.
https://doi.org/10.3390/foods11213328
Farahmand, E., Razavi, S., Yarmand, M., & Morovatpour, M. (2015).
Development of Iranian rice-bran sourdough breads:
physicochemical, microbiological and sensorial characterisation
during the storage period. Quality Assurance and Safety of Crops
& Foods, 7, 295-303. https://doi.org/10.3920/QAS2013.0334
Hajinia, F., Sadeghi, A., & Sadeghi Mahoonak, A. (2021). The use of
antifungal oat‐sourdough lactic acid bacteria to improve safety
and technological functionalities of the supplemented wheat
bread. Journal of Food Safety, 41, e12873.
https://doi.org/10.1111/jfs.12873
Heiniö, R.-L., Noort, M., Katina, K., Alam, S.A., Sozer, N., De Kock, H.L.,
Hersleth, M., & Poutanen, K. (2016). Sensory characteristics of
wholegrain and bran-rich cereal foods–a review. Trends in Food
Science & Technology, 47, 25-38.
https://doi.org/10.1016/j.tifs.2015.11.002
Katina, K., Heiniö, R.-L., Autio, K., & Poutanen, K. (2006). Optimization of
sourdough process for improved sensory profile and texture of
wheat bread. LWT-Food Science and Technology, 39, 1189-
1202. https://doi.org/10.1016/j.lwt.2005.08.001
Shayesteh Kia, P., Sadeghi, A., Kashaninejad, M., Zarali, M., & Khomeiri,
M. (2024). Application of controlled fermented amaranth
supplemented with purslane (Portulaca oleracea) powder to
improve technological functionalities of wheat bread. Applied
Food Research, 4, 100395.
https://doi.org/10.1016/j.afres.2024.100395
Li, X., Wang, C., & Krishnan, P.G. (2020). Effects of corn distillers dried
grains on dough properties and quality of Chinese steamed bread.
Food Science & Nutrition, 8, 3999-4008.
https://doi.org/10.1002/fsn3.1604
Noort, M.W., van Haaster, D., Hemery, Y., Schols, H.A., & Hamer, R.J.
(2010). The effect of particle size of wheat bran fractions on bread
quality–Evidence for fibre–protein interactions. Journal of Cereal
Science, 52, 59-64. https://doi.org/10.1016/j.jcs.2010.03.003
Olsson, E., Trägårdh, A., & Ahrné, L. (2005). Effect of near‐infrared
radiation and jet impingement heat transfer on crust formation of
bread. Journal of Food Science, 70, e484-e491.
https://doi.org/10.1111/j.1365-2621.2005.tb11519.x
Özkaya, B., Baumgartner, B., & Özkaya, H. (2018). Effects of concentrated
and dephytinized wheat bran and rice bran addition on bread
properties. Journal of Texture Studies, 49, 84-93.
https://doi.org/10.1111/jtxs.12286
Panirani, P.N., Darvishi, H., Hosainpour, A., & Behroozi-Khazaei, N. (2023).
Comparative study of different bread baking methods: Combined
ohmic–infrared, ohmic–conventional, infrared–conventional,
infrared, and conventional heating. Innovative Food Science &
Emerging Technologies, 86, 103349.
https://doi.org/10.1016/j.ifset.2023.103349
Pahlavani, M., Sadeghi, A., Ebrahimi, M., Kashaninejad, M., & Moayedi, A.
Pourrashidi et al. JFBE 8(1): 106-113,2025
113
(2024). Application of the selected yeast isolate in type IV
sourdough to produce enriched clean-label wheat bread
supplemented with fermented sprouted barley. Journal of
Agriculture and Food Research, 15, 101010.
https://doi.org/10.1016/j.jafr.2024.101010
Ploteau, J.P., Glouannec, P., Nicolas, V., & Magueresse, A. (2015).
Experimental investigation of French bread baking under
conventional conditions or short infrared emitters. Applied
Thermal Engineering, 75, 461-467.
https://doi.org/10.1016/j.applthermaleng.2014.09.034
Pourrashidi, M., Sadeghi, A., Ziaiifar, A.M., Ghorbani, M., & Mokhtari, Z.
(2023). Effect of baking by infrared radiation-superheated vapor
system on control of mouldiness in the wheat bread containing
rice-bran sourdough, Food Engineering Research, 22, 69-84 (in
Persian). https://doi.org/10.22092/fooder.2024.357439.1325
Purabdolah, H., Sadeghi, A., Ebrahimi, M., Kashaninejad, M., Shahiri
Tabarestani, H., & Mohamadzadeh, J. (2020). Techno-functional
properties of the selected antifungal predominant LAB isolated
from fermented acorn (Quercus persica). Journal of Food
Measurement and Characterization, 14, 1754-1764.
https://doi.org/10.1007/s11694-020-00423-2
Purlis, E. (2014). Optimal design of bread baking: Numerical investigation
on combined convective and infrared heating. Journal of Food
Engineering, 137, 39-50.
https://doi.org/10.1016/j.jfoodeng.2014.03.033
Rahimi, D., Sadeghi, A., Ebrahimi, M., & Kashaninejad, M. (2025). Impact
of controlled fermentation on quality characteristics, and
antioxidant activity of sourdough bread. Journal of Food and
Bioprocess Engineering, 7(2), 23-30.
https://doi.org/10.22059/jfabe.2024.380465.1186
Rastogi, N.K. (2012). Recent trends and developments in infrared heating in
food processing. Critical Reviews in Food Science and Nutrition,
52, 737-760. https://doi.org/10.1080/10408398.2010.508138
Rouhi, E., Sadeghi, A., Jafari, S.M., Abdolhoseini, M., & Assadpour, E.
(2023). Effect of the controlled fermented quinoa containing
protective starter culture on technological characteristics of wheat
bread supplemented with red lentil. Journal of Food Science and
Technology, 60, 2193-2203. https://doi.org/10.1007/s13197-023-
05746-8
Sadeghi, A., Ebrahimi, M., Hajinia, F., Kharazmi, M.S., & Jafari, S.M.
(2023). FoodOmics as a promising strategy to study the effects of
sourdough on human health and nutrition, as well as product
quality and safety; back to the future. Trends in Food Science &
Technology, 136, 24-47.
https://doi.org/10.1016/j.tifs.2023.03.026
Sadeghi, A., Ebrahimi, M., Mortazavi, S.A., & Abedfar, A. (2019b).
Application of the selected antifungal LAB isolate as a protective
starter culture in pan whole-wheat sourdough bread. Food
Control, 95, 298-307.
https://doi.org/10.1016/j.foodcont.2018.08.013
Sadeghi, A., Ebrahimi, M., Raeisi, M., & Ghods Mofidi, S. (2019a).
Improving the antioxidant capacity of bread rolls by controlled
fermentation of rice bran and addition of pumpkin (Cucurbita
pepo) puree. Journal of Food Measurement and Characterization.
13, 2837–2845. https://doi.org/10.1007/s11694-019-00204-6
Ziaee rizi, A., Sadeghi, A., Jafari, S.M., Feizi, H., & Purabdolah, H. (2024).
Controlled fermented sprouted mung bean containing ginger
extract as a novel bakery bio-preservative for clean-label enriched
wheat bread. Journal of Agriculture and Food Research, 16,
101218. https://doi.org/10.1016/j.jafr.2024.101218
Sommier, A., Chiron, H., Colonna, P., Della Valle, G., & Rouille, J. (2005).
An instrumented pilot scale oven for the study of French bread
baking. Journal of food Engineering, 69, 97-106.
https://doi.org/10.1016/j.jfoodeng.2004.07.015
Zarali, M., Sadeghi, A., Ebrahimi, M., Jafari, S.M., & Sadeghi Mahoonak, A.
(2024). Techno-nutritional capabilities of sprouted clover seeds
sourdough as a potent bio-preservative against sorbate-resistant
fungus in fortified clean-label wheat bread. Journal of Food
Measurement and Characterization, 1-13.
https://doi.org/10.1007/s11694-024-02589-5
AACC: American association of cereal chemists (AACC) international
(2010). Ash 08-01, fat 30-10, moisture 44-19, protein 46-10,
crumb hardness 74-09.01, and specific volume 10-05.01 methods.
St. Paul, MN, USA.
Altamirano-Fortoul, R., Le-Bail, A., Chevallier, S., & Rosell, C.M. (2012).
Effect of the amount of steam during baking on bread crust
features and water diffusion. Journal of Food Engineering, 108,
128-134. https://doi.org/10.1016/j.jfoodeng.2011.07.015
Aryashad, M., Sadeghi, A., Nouri, M., Ebrahimi, M., Kashaninejad, M., &
Aalami, M. (2023). Use of fermented sprouted mung bean (Vigna
radiata) containing protective starter culture LAB to produce
clean‐label fortified wheat bread. International Journal of Food
Science & Technology, 58, 3310-3320.
https://doi.org/10.1111/ijfs.16236
Chiavaro, E., Vittadini, E., Musci, M., Bianchi, F., & Curti, E. (2008). Shelflife stability of artisanally and industrially produced durum wheat
sourdough bread (“Altamura bread”). LWT-Food Science and
Technology, 41, 58-70. https://doi.org/10.1016/j.lwt.2007.01.018
Coda, R., Rizzello, C.G., Nigro, F., De Angelis, M., Arnault, P., & Gobbetti,
M. (2008). Long-term fungal inhibitory activity of water-soluble
extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid
bacteria during bread storage. Applied and Environmental
Microbiology, 74, 7391-7398.
https://doi.org/10.1128/AEM.01420-08
Ebrahimi, M., Noori, S.M.A., Sadeghi, A., emir Coban, O., Zanganeh, J.,
Ghodsmofidi, S.M., Malvandi, Z., & Raeisi, M. (2022).
Application of cereal-bran sourdoughs to enhance technological
functionality of white wheat bread supplemented with pumpkin
(Cucurbita pepo) puree. LWT-Food Science and Technology,
158, 113079. https://doi.org/10.1016/j.lwt.2022.113079
Ebrahimi, M., Sadeghi, A., & Mortazavi, S.A. (2020). The use of cyclic
dipeptide producing LAB with potent anti-aflatoxigenic
capability to improve techno-functional properties of clean-label
bread. Annals of Microbiology, 70, 1-12.
https://doi.org/10.1186/s13213-020-01571-y
Ebrahimi, M., Sadeghi, A., Sarani, A., & Purabdolah, H. (2021).
Enhancement of technological functionality of white wheat bread
using wheat germ sourdough along with dehydrated spinach
puree. Journal of Agricultural Science and Technology, 23, 839-
851.
Espinales, C., Cuesta, A., Tapia, J., Palacios-Ponce, S., Peñas, E., MartínezVillaluenga, C., Espinoza, A., Cáceres, P.J., 2022. The effect of
stabilized rice bran addition on physicochemical, sensory, and
techno-functional properties of bread. Foods, 11, 3328.
https://doi.org/10.3390/foods11213328
Farahmand, E., Razavi, S., Yarmand, M., & Morovatpour, M. (2015).
Development of Iranian rice-bran sourdough breads:
physicochemical, microbiological and sensorial characterisation
during the storage period. Quality Assurance and Safety of Crops
& Foods, 7, 295-303. https://doi.org/10.3920/QAS2013.0334
Hajinia, F., Sadeghi, A., & Sadeghi Mahoonak, A. (2021). The use of
antifungal oat‐sourdough lactic acid bacteria to improve safety
and technological functionalities of the supplemented wheat
bread. Journal of Food Safety, 41, e12873.
https://doi.org/10.1111/jfs.12873
Heiniö, R.-L., Noort, M., Katina, K., Alam, S.A., Sozer, N., De Kock, H.L.,
Hersleth, M., & Poutanen, K. (2016). Sensory characteristics of
wholegrain and bran-rich cereal foods–a review. Trends in Food
Science & Technology, 47, 25-38.
https://doi.org/10.1016/j.tifs.2015.11.002
Katina, K., Heiniö, R.-L., Autio, K., & Poutanen, K. (2006). Optimization of
sourdough process for improved sensory profile and texture of
wheat bread. LWT-Food Science and Technology, 39, 1189-
1202. https://doi.org/10.1016/j.lwt.2005.08.001
Shayesteh Kia, P., Sadeghi, A., Kashaninejad, M., Zarali, M., & Khomeiri,
M. (2024). Application of controlled fermented amaranth
supplemented with purslane (Portulaca oleracea) powder to
improve technological functionalities of wheat bread. Applied
Food Research, 4, 100395.
https://doi.org/10.1016/j.afres.2024.100395
Li, X., Wang, C., & Krishnan, P.G. (2020). Effects of corn distillers dried
grains on dough properties and quality of Chinese steamed bread.
Food Science & Nutrition, 8, 3999-4008.
https://doi.org/10.1002/fsn3.1604
Noort, M.W., van Haaster, D., Hemery, Y., Schols, H.A., & Hamer, R.J.
(2010). The effect of particle size of wheat bran fractions on bread
quality–Evidence for fibre–protein interactions. Journal of Cereal
Science, 52, 59-64. https://doi.org/10.1016/j.jcs.2010.03.003
Olsson, E., Trägårdh, A., & Ahrné, L. (2005). Effect of near‐infrared
radiation and jet impingement heat transfer on crust formation of
bread. Journal of Food Science, 70, e484-e491.
https://doi.org/10.1111/j.1365-2621.2005.tb11519.x
Özkaya, B., Baumgartner, B., & Özkaya, H. (2018). Effects of concentrated
and dephytinized wheat bran and rice bran addition on bread
properties. Journal of Texture Studies, 49, 84-93.
https://doi.org/10.1111/jtxs.12286
Panirani, P.N., Darvishi, H., Hosainpour, A., & Behroozi-Khazaei, N. (2023).
Comparative study of different bread baking methods: Combined
ohmic–infrared, ohmic–conventional, infrared–conventional,
infrared, and conventional heating. Innovative Food Science &
Emerging Technologies, 86, 103349.
https://doi.org/10.1016/j.ifset.2023.103349
Pahlavani, M., Sadeghi, A., Ebrahimi, M., Kashaninejad, M., & Moayedi, A.
Pourrashidi et al. JFBE 8(1): 106-113,2025
113
(2024). Application of the selected yeast isolate in type IV
sourdough to produce enriched clean-label wheat bread
supplemented with fermented sprouted barley. Journal of
Agriculture and Food Research, 15, 101010.
https://doi.org/10.1016/j.jafr.2024.101010
Ploteau, J.P., Glouannec, P., Nicolas, V., & Magueresse, A. (2015).
Experimental investigation of French bread baking under
conventional conditions or short infrared emitters. Applied
Thermal Engineering, 75, 461-467.
https://doi.org/10.1016/j.applthermaleng.2014.09.034
Pourrashidi, M., Sadeghi, A., Ziaiifar, A.M., Ghorbani, M., & Mokhtari, Z.
(2023). Effect of baking by infrared radiation-superheated vapor
system on control of mouldiness in the wheat bread containing
rice-bran sourdough, Food Engineering Research, 22, 69-84 (in
Persian). https://doi.org/10.22092/fooder.2024.357439.1325
Purabdolah, H., Sadeghi, A., Ebrahimi, M., Kashaninejad, M., Shahiri
Tabarestani, H., & Mohamadzadeh, J. (2020). Techno-functional
properties of the selected antifungal predominant LAB isolated
from fermented acorn (Quercus persica). Journal of Food
Measurement and Characterization, 14, 1754-1764.
https://doi.org/10.1007/s11694-020-00423-2
Purlis, E. (2014). Optimal design of bread baking: Numerical investigation
on combined convective and infrared heating. Journal of Food
Engineering, 137, 39-50.
https://doi.org/10.1016/j.jfoodeng.2014.03.033
Rahimi, D., Sadeghi, A., Ebrahimi, M., & Kashaninejad, M. (2025). Impact
of controlled fermentation on quality characteristics, and
antioxidant activity of sourdough bread. Journal of Food and
Bioprocess Engineering, 7(2), 23-30.
https://doi.org/10.22059/jfabe.2024.380465.1186
Rastogi, N.K. (2012). Recent trends and developments in infrared heating in
food processing. Critical Reviews in Food Science and Nutrition,
52, 737-760. https://doi.org/10.1080/10408398.2010.508138
Rouhi, E., Sadeghi, A., Jafari, S.M., Abdolhoseini, M., & Assadpour, E.
(2023). Effect of the controlled fermented quinoa containing
protective starter culture on technological characteristics of wheat
bread supplemented with red lentil. Journal of Food Science and
Technology, 60, 2193-2203. https://doi.org/10.1007/s13197-023-
05746-8
Sadeghi, A., Ebrahimi, M., Hajinia, F., Kharazmi, M.S., & Jafari, S.M.
(2023). FoodOmics as a promising strategy to study the effects of
sourdough on human health and nutrition, as well as product
quality and safety; back to the future. Trends in Food Science &
Technology, 136, 24-47.
https://doi.org/10.1016/j.tifs.2023.03.026
Sadeghi, A., Ebrahimi, M., Mortazavi, S.A., & Abedfar, A. (2019b).
Application of the selected antifungal LAB isolate as a protective
starter culture in pan whole-wheat sourdough bread. Food
Control, 95, 298-307.
https://doi.org/10.1016/j.foodcont.2018.08.013
Sadeghi, A., Ebrahimi, M., Raeisi, M., & Ghods Mofidi, S. (2019a).
Improving the antioxidant capacity of bread rolls by controlled
fermentation of rice bran and addition of pumpkin (Cucurbita
pepo) puree. Journal of Food Measurement and Characterization.
13, 2837–2845. https://doi.org/10.1007/s11694-019-00204-6
Ziaee rizi, A., Sadeghi, A., Jafari, S.M., Feizi, H., & Purabdolah, H. (2024).
Controlled fermented sprouted mung bean containing ginger
extract as a novel bakery bio-preservative for clean-label enriched
wheat bread. Journal of Agriculture and Food Research, 16,
101218. https://doi.org/10.1016/j.jafr.2024.101218
Sommier, A., Chiron, H., Colonna, P., Della Valle, G., & Rouille, J. (2005).
An instrumented pilot scale oven for the study of French bread
baking. Journal of food Engineering, 69, 97-106.
https://doi.org/10.1016/j.jfoodeng.2004.07.015
Zarali, M., Sadeghi, A., Ebrahimi, M., Jafari, S.M., & Sadeghi Mahoonak, A.
(2024). Techno-nutritional capabilities of sprouted clover seeds
sourdough as a potent bio-preservative against sorbate-resistant
fungus in fortified clean-label wheat bread. Journal of Food
Measurement and Characterization, 1-13.
https://doi.org/10.1007/s11694-024-02589-5
)