French-style breads with annatto bran addition: effects on bread technological characteristics

The use of agro-industrial by-products in food formulation has gained prominence due to their nutritional potential. In this context, annatto bran (AB), rich in fibers and nutrients, emerges as an alternative for the partial replacement of wheat flour in French-style breads. The aim of this study was to evaluate the influence of partial and total substitution of wheat flour by annatto bran (AB) on the physical and technological properties of French-style breads. AB was characterized for proximate composition and gluten content (AOAC, 2016). Carbohydrates were determined by difference, and total dietary fiber was calculated by subtracting starch from total carbohydrates. Seven formulations were prepared with different proportions of wheat flour (WF) and AB (%wheat/%bran): F1 (60/10); F2 (90/10); F3 (60/40); F4 (90/40); F5, F6, and F7 (75/25); WF (100/0); and AB (0/100). Moisture, texture profile, and specific volume (AACC, 2000) were analyzed after bread production. AB presented 9.51% moisture, proteins (4.47%), lipids (2.63%), and ash (3.04%), with a high carbohydrate content (80.19%), of which 80.07% corresponded to fiber. AB contained no gluten, making it attractive to consumers with restrictions. Partial substitution of WF with AB significantly modified the technological properties of breads. Increasing AB levels raised hardness (0.71–19.67 N), adhesiveness (0.00–0.13 N), and chewiness (2.27–18.0 N), resulting in firmer crumb and prolonged mastication. Conversely, cohesiveness (0.33–0.89 N) and elasticity (2.75–4.63 mm) decreased due to reduced gluten content. The breaking point also increased, evidencing loss of softness in high-bran formulations. Specific volume (1.60–4.76 cm³ g⁻¹) decreased proportionally to AB levels, reflecting lower gas retention and gluten network dilution. The 60/10 formulation was the closest to the control, indicating the best balance between substitution and technological quality. Moisture ranged from 26.83 to 36.27 g 100 g⁻¹, with lower values in AB-rich breads. We concluded that the technological quality of the breads (firmness, volume) was closer to the characteristics of the control bread when partial replacement of wheat flour with AB at lower levels (10%) was applied, showing technological attributes more similar to traditional breads. Considering the results, AB can be used as a partial substitute for WF in French-style breads, mainly enriching them with dietary fiber.