Study on production technology of Roast Bran

It was very important to study the processing of wheat gluten which was a kind of healthy food. Wheat gluten powder as raw material through the insulation after fermentation and high-temperature steaming baked bran, the quality of wheat gluten were estimated by the effect of fermentation time, ingredients and additives. By evaluation of sensory indicators, the single factor experiment and the orthogonal experiment showed the optimum processing of wheat gluten as following:fermentation period 3h, ratio of raw materials to secondary material 5:1, the addition quantity of α-amylase 1U/g, the addition of molecular distillation monoglyceride 5g/kg, baking soda 3g/kg, stem yeast 5g/kg, and this optimum condition make a good score of 97 for the sensory evaluation. This work would do some benefits for the processing of wheat gluten.