FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (6): 39-45.doi: 10.7506/spkx1002-6630-20200223-267

• Food Chemistry • Previous Articles     Next Articles

Effect of Modified Wheat Bran on the Structure and Digestibility of Bread

XIAO Zhigang, LI Ruizhi, LUO Zhigang, DUAN Yumin, ZHANG Hongwei, LIU Lu, LÜ Chunyue, YANG Qingyu   

  1. (1. College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China;2. College?of?Food?Science and Technology, South China University of Technology, Guangzhou 510641, China;3. College?of?Food?Science and Technology,?Northeast?Agricultural?University, Harbin 150030, China)
  • Online:2021-03-25 Published:2021-03-29

Abstract: Breads with wheat bran were prepared from high-gluten wheat flour with different amounts of added wheat bran modified by enzymatic hydrolysis followed by autoclaving. The aim was to investigate the effect of the modified wheat bran on the structure and digestibility of breads. The results revealed that the residual lipase activity in the modified wheat bran decreased to 0, the insoluble dietary fiber content decreased from 37.38% to 15.64%, and the water retention increased by 41.26%. Compared with the bread with the native wheat bran, the bread with the modified wheat bran had a stronger aroma, and exhibited an obvious improvement in the specific volume, hardness and elasticity. The aging degree, specific volume, elasticity and sensory quality of bread decreased and hardness increased with increasing level of the modified wheat bran. The content of resistant starch in bread added with the modified wheat bran increased and the hydrolysis rate of starch decreased. In addition, the modified wheat bran significantly reduced the glycemic index of bread.

Key words: wheat bran; bread; retrogradation degree; digestibility

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