Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread

ZHANG Shujing; XU Lina; JIA Xiwu; SHEN Wangyang; LI Chuanxi; WANG Zhan

doi:10.13386/j.issn1002-0306.2022030132

Volume 44 Issue 1

Dec. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(1): 65-71. > DOI: 10.13386/j.issn1002-0306.2022030132

ZHANG Shujing, XU Lina, JIA Xiwu, et al. Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread[J]. Science and Technology of Food Industry, 2023, 44(1): 65−71. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030132.

Citation:

PDF (6057 KB)

Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread

ZHANG Shujing^{1, 2,},
XU Lina^{1, 2},
JIA Xiwu^{1, 2},
SHEN Wangyang^{1, 2},
LI Chuanxi³,
WANG Zhan^{1, 2, ,}

1.
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.
Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430023, China
3.
Zaoyang Sanjie Wheat Noodle Co., Ltd., Zaoyang 441200, China

More Information

Received Date: March 10, 2022
Available Online: November 05, 2022

Graphical Abstract

Abstract

Abstract

To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added to flour to make steamed bread. The optimum addition amount of modified wheat bran and the effect of modified wheat bran on specific volume, texture and flavor of bran-containing steamed bread were investigated. The results showed that the content of soluble dietary fiber in the modified wheat bran reached 6.24%, which was 89% higher than the original wheat bran, when the enzymatic hydrolysis time was 4 h, the amount of xylanase was 1000 U/g wheat bran, and the liquid-solid ratio was 1.0:1 mL/g. When the content of modified wheat bran was 7.5%, the specific volume of bran-containing steamed bread reached the maximum (3.08 mL/g), and the quality of steamed bread was the best. Compared with the original wheat bran, after adding the modified wheat bran, the hardness and chewiness of the steamed bread decreased by 41.19% and 42.35%, respectively, and the specific volume increased by 25.00%, which were not significantly different with the blank group. The modification of wheat bran not only effectively increased the concentration of pleasant volatile flavor components such as 2-methylpyrazine, but also reduced the unpleasant flavor of raw wheat bran bran-containing steamed bread such as diethylene glycol, dimethyl ether. Therefore, the semi-solid enzymatic hydrolysis of extruded wheat bran can effectively improve the quality of bran-containing steamed bread, and at the same time make it had a strong wheat flavor, which provided a new view for the application of wheat bran in staple food flour products.
- semi-solid enzymatic hydrolysis,
- extruded wheat bran,
- xylanase,
- soluble dietary fiber,
- bran-containing steamed bread

FullText(HTML)

References (31)

References

[1]	TEBBEN L, SHEN Y, LI Y. Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality[J]. Trends in Food Science & Technology,2018,81:10−24.
[2]	ZHANG H J, WANG H N, CAO X R, et al. Preparation and modiﬁcation of high dietary ﬁber ﬂour: A review[J]. Food Research International,2018,113:24−25. doi: 10.1016/j.foodres.2018.06.068
[3]	WANG N F, HOU G G, DUBAT A. Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread[J]. LWT-Food Science and Technology,2017,82:147−153. doi: 10.1016/j.lwt.2017.04.025
[4]	任顺成, 王凤雯, 李丹. 小麦麸皮挤压膨化工艺研究[J]. 河南工业大学学报(自然科学版),2019,40(4):59−63. [REN S C, WANG F W, LI D. Study on extrusion process of wheat bran[J]. Journal of Henan University of Technology (Natural Science Edition),2019,40(4):59−63.
[5]	YAN J, CHI Y J. Effects of twin-screw extrusion on soluble dietary fibre and physicochemical properties of soybean residue[J]. Food Chemistry,2013,138(2-3):884−889. doi: 10.1016/j.foodchem.2012.12.003
[6]	FARAJ A, VASANTHAN T, HOOVER R. The effect of extrusion cooking onresistant starch formation in waxy and regular barley flours[J]. Food Research International,2004,37:517−525. doi: 10.1016/j.foodres.2003.09.015
[7]	FAROUK A, PUDIL F, JANDA V, et al. Effect of amino acids on the composition and properties of extruded mixtures of wheat flour and glucose[J]. Nahrung,2000,44(3):188−192. doi: 10.1002/1521-3803(20000501)44:3<188::AID-FOOD188>3.0.CO;2-9
[8]	OLIVEIRA L C, SCHMIELE M, STEEl C J. Development of whole grain wheat ﬂour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture[J]. LWT-Food Science and Technology,2017,75:261−270. doi: 10.1016/j.lwt.2016.08.064
[9]	张宏梅, 崔佰吉. 酶法在中药提取中的研究进展[J]. 临床医药文献电子杂志,2017,4(70):13859−13860. [ZHANG H M, CUI B J. Research progress of enzymatic extraction in traditional Chinese medicine[J]. Journal of Clinical Medical,2017,4(70):13859−13860. doi: 10.3877/j.issn.2095-8242.2017.70.172
[10]	冀颐之, 范光森, 吴秋华, 等. 高温蒸煮耦合木聚糖酶酶解麦麸制备低聚木糖条件优化[J]. 生命的化学,2020,40(8):1395−1402. [JI G Z, FAN G L, WU Q H, et al. Production of xylooligosaccharide from wheat bran by xylanase with autohydrolysis[J]. Chemistry of Life,2020,40(8):1395−1402. doi: 10.13488/j.smhx.20200152
[11]	SANTALA O, LEHTINEN P, NORDLUND E, et al. Impact of water content on the solubilisation of arabinoxylan during xylanase treatment of wheat bran[J]. Journal of Cereal Science,2011,54(2):187−194. doi: 10.1016/j.jcs.2011.02.013
[12]	胡伟, 刘静, 沈汪洋, 等. 挤压青稞馒头的制作及评价[J]. 粮食与油脂,2019,32(12):30−33. [HU W, LIU J, SHEN W Y, et al. Preparation and evaluation of extruded highland barley steamed bread in northeast of China[J]. Cereals & Oils,2019,32(12):30−33.
[13]	MA S, WANG Z, LIU N, et al. Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and chinese steamed bread quality[J]. International Journal of Food Science & Technology,2020,56(4):1−7.
[14]	MARTIN-GOMEZ A, ARROYO-MANZANARES N, RODRIGUEZ-ESTEVEZ V, et al. Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS[J]. Meat Science,2019,152:146−154. doi: 10.1016/j.meatsci.2019.02.018
[15]	GAJULA H, ALAVI S, ADHIKARI K, et al. Precooked bran-enriched wheat flour using extrusion: Dietary fiber profile and sensory characteristics[J]. Journal of Food Science,2008,73(4):173−179. doi: 10.1111/j.1750-3841.2008.00715.x
[16]	张文会. 青稞β-葡聚糖提取工艺优化[J]. 农产品加工,2017(12):23−25. [ZHANG W H. Optimization of extraction technology of β-glucan from barleys[J]. Farm Products Processing,2017(12):23−25.
[17]	王伟旭, 汪丽萍, 于雷, 等. 酶解条件对麦麸低聚木糖含量及其性质的影响[J]. 粮油食品科技,2017,25(4):17−23. [WANG W X, WANG L P, YU L, et al. Effect of enzymatic hydrolysis conditions on the content and properties of wheat bran oligosaccharides[J]. Science and Technology of Cereals, Oils and Foods,2017,25(4):17−23. doi: 10.3969/j.issn.1007-7561.2017.04.004
[18]	孙永杰, 冯佳乐, 张兴华, 等. 响应面法优化藜麦麸皮中可溶性膳食纤维提取工艺[J]. 食品工业,2020,291(12):42−44. [SUN Y J, FENG J L, ZHANG X H, et al. Optimization of extracting soluble dietary fiber from quinoa bran by response surface method[J]. Food Industry,2020,291(12):42−44.
[19]	张国权, 叶楠, 张桂英, 等. 馒头品质评价体系构建[J]. 中国粮油学报,2011,26(7):10−16. [ZHANG G Q, YE N, ZHANG G Y, et al. Construction of quality evaluation system for steamed bread[J]. Journal of the Chinese Cereals and Oils,2011,26(7):10−16.
[20]	马瑞杰, 温纪平, 徐启恩. 阿拉伯木聚糖(AX)添加量对馒头品质的影响[J]. 河南工业大学学报(自然科学版),2018(3):48−51. [MA R J, WEN J P, XU Q E. Effect of addition of arabinoxylan on the quality of steamed bread[J]. Journal of Henan University of Technology (Natural Science Edition),2018(3):48−51.
[21]	黄莲燕, 张小爽, 张君慧, 等. 不同谷物麸皮对面团流变学特性及面筋蛋白结构的影响[J]. 食品科学,2017(23):8−14. [HUANG L Y, ZHANG X S, ZHANG J H, et al. Effect of different cereal brans on dough rheological properties and gluten secondary structure[J]. Food Science,2017(23):8−14. doi: 10.7506/spkx1002-6630-201723002
[22]	张书静, 王展, 沈汪洋, 等. 膳食纤维对面团和面筋蛋白影响的研究进展[J]. 粮食与油脂,2020,33(12):7−9. [ZHANG S J, WANG Z, SHEN W Y, et al. Research progress on the effect of dietary fiber on dough and gluten protein[J]. Cereals & Oils,2020,33(12):7−9. doi: 10.3969/j.issn.1008-9578.2020.12.003
[23]	黄凯丰, 杜明凤. 膳食纤维研究进展[J]. 河北农业科学,2009,13(5):53−55. [HUANG K F, DU M F. Research progress on dietary fiber[J]. Journal of Hebei Agricultural Sciences,2009,13(5):53−55. doi: 10.3969/j.issn.1088-1631.2009.05.023
[24]	LI Q, LIU R, WU T, et al. Soluble dietary fiber fractions in wheat bran and their interactions with wheat gluten have impacts on dough properties[J]. Journal of Agricultural and Food Chemistry,2016,64(46):8735−8744. doi: 10.1021/acs.jafc.6b03451
[25]	司晓静. 阿拉伯木聚糖及其酶解物影响面筋蛋白热诱导聚集的机制研究[D]. 无锡: 江南大学, 2021. SI X Z. Study on the mechanism of effect of arabinoxylan and its hydrolysates on heat-induced aggregation of gluten[D]. Wuxi: Jiangnan University, 2021.
[26]	SALMENALLIO-MAITTILA M, KATINA K, AUTIO K. Effects of bran fermentation on quality and microstructure of high-fiber wheat bread[J]. Cereal Chemistry,2001,78(4):429−435. doi: 10.1094/CCHEM.2001.78.4.429
[27]	YI C, LI Y, ZHU H, et al. Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans[J]. LWT,2021:146.
[28]	孙浩然. 小麦麸皮香气成分研究及产品开发[D]. 天津: 天津科技大学, 2019. SUN H R. Research on aroma components of wheat bran and its product development[D]. Tianjin: Tianjin University of Science and Technology, 2019.
[29]	姚文生, 马双玉, 蔡莹暄, 等. 基于气相-离子迁移谱技术分析烤羊肉串的挥发性风味成分[J]. 食品工业科技,2021,42(8):1−8. [YAO W S, MA S Y, CAI Y X, et al. Analysis of volatile flavor substances in mutton shashlik based on GC-IMS technology[J]. Science and Technology of Food Industry,2021,42(8):1−8.
[30]	HODGE J E. Dehydrated foods, chemistry of browning reactions in model systems[J]. Journal of Agricultural & Food Chemistry,1953,1(15):625−651.
[31]	LI Q, SUN H, ZHANG M, et al. Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food[J]. Journal of Food Science,2020,85(3):1−11.