Effect of Bran Stabilization on the Quality of Whole Wheat Flour

YE Guodong; WANG Liping; SHEN Wangyang; TAN Bin; LI Xiaoning; TIAN Xiaohong; ZHANG Weiqing; ZHANG Duqin

doi:10.13386/j.issn1002-0306.2020050297

Volume 42 Issue 6

Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(6): 15-21. > DOI: 10.13386/j.issn1002-0306.2020050297

YE Guodong, WANG Liping, SHEN Wangyang, TAN Bin, LI Xiaoning, TIAN Xiaohong, ZHANG Weiqing, ZHANG Duqin. Effect of Bran Stabilization on the Quality of Whole Wheat Flour[J]. Science and Technology of Food Industry, 2021, 42(6): 15-21. DOI: 10.13386/j.issn1002-0306.2020050297

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Effect of Bran Stabilization on the Quality of Whole Wheat Flour

1. School of Food Science and Engineering, Wuhan University of Light Industry, Wuhan 430023, China;
2. Grain and Oil Processing Institute, Scientific Research Institute, National Grain and Material Reserve Bureau, Beijing 100037, China

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Received Date: May 25, 2020
Available Online: March 15, 2021

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Abstract

Abstract

The effects of three bran stabilization treatments including microwave, atmospheric steam and extrusion on the physical and chemical properties, processing quality, storage stability and antioxidant activity of whole wheat flour were studied. The results showed that extrusion treatment reduced the wet gluten content of whole wheat flour, extrusion and steam treatment significantly increased the falling value of whole wheat flour(P<0.05), and microwave treatment had no significant difference in falling value. After steam treatment, the stability time and flour quality index of whole-wheat dough were significantly improved(P<0.05), and the weakening degree of whole-wheat flour was significantly reduced(P<0.05). The activities of lipase and lipoxygenase in microwave, steam and extrusion groups were significantly reduced(P<0.05). During the storage of whole wheat flour, the fatty acid value of the squeezing and steaming group was lower(<120 mg/100 g), and rose slowly, which improved the stability of the whole wheat flour, while the fatty acid value of the microwave group rose faster and higher(>120 mg/100 g). The contents of polyphenols and flavonoids, ABTS⁺·scavenging ability and oxygen free radical absorption ability of polyphenols in the extrusion and steaming groups were significantly lower than those in the microwave group(P<0.05).According to the storage stability of whole wheat flour and the quality of whole wheat dough, the atmospheric steam stabilization treatment of bran was suitable for whole wheat flour processing.
- wheat bran,
- stabilization,
- whole wheat flour,
- quality

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References

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