Effects of Solid Frmented Bran on the Quality of Dough and Noodles

In this paper, the effect of solid fermented bran on dough as well as noodle quality was investigated by using lactic acid bacteria and yeast to ferment bran, through paste characteristics, dynamic rheology, noodle texture and in vitro digestion. The results showed that the insoluble dietary fibre content of the fermented bran was significantly lower (P<0.05) and the soluble dietary fibre, WEAX and polyphenol content were significantly higher (P<0.05). Compared to the unfermented bran group, the peak and grain viscosity of the dough increased in the fermented bran group. The elastic modulus (G') and viscous modulus (G") increased, tanδ and creep flexibility (J) decreased, and the viscoelasticity and structural strength of the dough increased. The moisture distribution was improved, the mobility of weakly bound water increased and the content of strongly bound water increased. The relative content of β-sheet and random-coil in the secondary structure was significantly reduced (P<0.05), while the β-turn was significantly increased (P<0.05), weakening the depolymerising effect of bran on gluten proteins. At the same time, fermented bran significantly reduced (P<0.05) the cooking loss rate of wholemeal noodles. The hardness and chewiness of the wholemeal noodles in the fermented bran group were reduced and the elasticity and cohesiveness were increased. The final digestion experiments showed that the glucose release from the fermented bran noodles was lower than that of both the plain wheat flour noodles and the unfermented bran noodles, which enhanced the digestibility of the whole wheat noodles starch.