Abstract: A mixture of wheat bran, soybean flour and peanut flour (WSPM) was fermented by Rice Leaven, a rice wine starter culture manufactured by Angle Yeast Co. Ltd., and then added to wheat flour at a mass ratio of 1:9 for the production of bread with improved quality and enhanced wheat bran utilization. Bread supplemented with the fermented mixture was evaluated for sensory quality, flavor compounds and antioxidant properties in comparison with ordinary bread and breads supplemented with unfermented bran or an unfermented mixture of soybean and peanut flour. The results showed that the addition of soybean and peanut could improve the flavor of bread. The addition of fermented WSPM significantly improved the quality of bread supplemented with bran as indicated by significantly higher sensory scores, springiness, hardness and color L and b values (P < 0.01), while no significant difference was observed in comparison with ordinary bread (P > 0.05). More alcohols, esters and aldehydes were detected which were evenly distributed in bread compared with three control breads. Furthermore, some flavor compounds including pyrazines, furans and ethyl esters were uniquely detected from bread supplemented with fermented WSPM, which was high in polyphenols and flavonoids levels with increased antioxidant properties. In conclusion, the addition of fermented WSPM can improve the quality and antioxidant activity of bread.

Key words: wheat bran, fermentation, wheat bran-supplemented bread, quality