Quality Improvement of Wheat Bran and Baking Properties of Bread Incorporated with Wheat Bran
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Abstract:
In this study, wheat bran was modified by microwave irradiation combined with composite enzymatic treatment, and the improved wheat bran was added to the high-gluten wheat flour to obtain wheat bran-containing flour with different contents of wheat bran for the preparation of bran-containing breads. The results revealed that the residual lipase and lipoxidase activities in the improved wheat bran decreased to 0 and 10.34%, respectively, with the crude fiber content decreasing to 3.21% and the reducing sugar content increasing to 3.79 g/100 g. Compared with the unmodified whole wheat bread, the modified whole wheat bread incorporated with different levels of improved wheat bran had an improved bread crumb structure, a decreased (by 14.70%) endothermal enthalpy after 7 days of storage, increased contents of ketone, carbonyl and aldehyde groups, increased specific volume (by 26.40%) , decreased hardness (by 32.90%), and increased elasticity (by 6.90%). With an increasing amount of improved wheat bran for addition, the structure of the bran-containing bread became rough and porous, the bread endothermal enthalpy decreased gradually, the contents of ketone, carbonyl and aldehyde groups in the bread increased, causing a lowered sensory quality (darker bread, lower specific volume, higher hardness and lower elasticity) . Compared with the whole wheat bread with 16% of unstabilized wheat bran, the whole wheat bread incorporated with stabilized wheat bran had improved stability, storage properties and texture.
