Abstract: Fermented wheat bran was used as a functional ingredient to make high dietary fiber bread. Chemical analysis, high performance liquid chromatography and ion chromatography were used to analyze araboxylan solubilization and phenolic acid release during wheat bran fermentation and dough making and from the corresponding bread. The results indicated that the contents of water extractable araboxylan (WEAX), free phenols and ferulic acid in wheat bran increased gradually as fermentation proceeded. After fermentation, the contents of free arabinose, glucose and fructose increased; the content of WEAX improved significantly (P < 0.05) whereas the branch degree of WEAX decreased significantly (P < 0.05). Araboxylan solubilization and phenol release increased continuously during dough mixing, fermentation and baking; the content and branch degree of WEAX in fermented wheat bran enriched bread were higher. After in vitro gastrointestinal digestion, the contents and absorption rates of free phenols and ferulic acid in fermented wheat bran enriched bread were higher. Moreover, fermented wheat bran significantly promoted the antioxidant activity of bread.

Key words: wheat bran enriched bread, araboxylan, phenolic acid, in vitro gastrointestinal digestion, antioxidant activity