Comparative Study on the Quality of Whole Wheat Flour Steamed Bread Backfilled with Different Modified Bran

YE Wenjun; WANG Liping; YE Guodong; SHEN Wangyang; TAN Bin; LI Xiaoning; LIU Yanxiang; GAO Kun; TIAN Xiaohong

doi:10.13386/j.issn1002-0306.2020060188

Volume 44 Issue 10

May 2023

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Science and Technology of Food Industry > 2023 > 44(10): 20-26. > DOI: 10.13386/j.issn1002-0306.2020060188

YE Wenjun, WANG Liping, YE Guodong, et al. Comparative Study on the Quality of Whole Wheat Flour Steamed Bread Backfilled with Different Modified Bran[J]. Science and Technology of Food Industry, 2023, 44(10): 20−26. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060188.

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Comparative Study on the Quality of Whole Wheat Flour Steamed Bread Backfilled with Different Modified Bran

1.
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.
Institute of Cereal Processing Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China

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Received Date: June 20, 2022
Available Online: March 21, 2023

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Abstract

Abstract

To compare steamed bread quality of different modified bran whole wheat flour, wheat bran was modified by atmospheric steam, superheated steam, microwave, extrusion, enzymolysis hydrolysis (xylanase) and fermentation (yeast). The modified bran was backfilled into wheat flour to obtain whole wheat flour with different bran properties. The sensory quality, texture and aging properties of six kinds of whole wheat flour steamed bread with different bran properties were compared. At the same time, the quality of six kinds of modified bran backfilled whole wheat flour steamed bread was comprehensively analyzed by principal component analysis. The results showed that six kinds of modified bran could improve the quality of whole wheat steamed bread to a certain extent. The extruded and fermented modified bran deepened the apparent color of whole wheat steamed bread. The sensory comprehensive scores of modified whole wheat steamed bread were increased by 7.3~16.8 points compared with the control group, and the score of enzyme-digested whole wheat steamed bread was the highest. The elasticity and cohesiveness of modified whole wheat steamed bread core did not change significantly. The hardness of whole wheat steamed bread core was significantly reduced by fermentation and atmospheric steam bran, and the chewiness of whole wheat steamed bread core was significantly reduced by fermentation bran (P<0.05). The texture quality of fermented modified whole wheat steamed bread was the best. During storage at −20 ℃ for 24 h, compared with the unmodified bran, the enthalpy value of whole wheat steamed bread in the fermentation, enzymatic hydrolysis, extrusion and superheated steam modified bran group was significantly decreased (P<0.05), which was beneficial to delay the aging of whole wheat steamed bread. At the initial storage, the enthalpy value of fermented bran whole wheat steamed bread was the lowest, which showed the best effect of delaying the aging of starch in whole wheat steamed bread. The results of comprehensive quality data and principal component analysis showed that the fermented modified bran whole wheat steamed bread had the best quality, and the fermentation modification of bran was an effective way to improve the quality of whole wheat flour.
- modified bran,
- whole wheat steamed bread,
- sensory qualities,
- texture characteristics,
- aging property

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