Effect of different particle size and amount of bran flour on the quality and nutritional components of steamed bran

In this paper,the nutritional components of flour products( steamed bun) which was added bran powder were investigated using wheat bran as raw material which was crushed and added to the powder. In order to provide some reference data for the improvement of crude fiber food intake and enhance human health. Crushed wheat bran through 80,120,200 mesh sieve to obtain a different particle size of wheat bran powder which were added to the special first- class flour with the percent of 10,20,30,respectively,to make steamed bun,and carries on the determination of the physiochemical indicators and sensory evaluation.The results showed that: the protein and fat content of sample which added 10% bran powder through a 120 mesh sieve were the highest,which had significant differences( p < 0.01) with pure flour; ash content of flour adding wheat bran were higher than fine powder.Through comprehensive analysis of the sensory indicators and the physiochemical indicators,steamed bun adding 10% bran powder through a 200 mesh sieve taste soft,not rough and full- bodied flavor,and the content of crude fiber had significant differences( p < 0.001) compared with the blank group.