Effect of Bran Pre-fermentation on Qualities of Whole Wheat Dough and Whole Wheat Semi-dried Noodles

被引：0
|
作者：
Chenya X. [1 ]
Xiaona G. [1 ]
Kexue Z. [1 ]
机构：
[1] School of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 09期
关键词：
eating quality; fermentation; moisture mobility; semi-dried noodles; wheal bran;
D O I：
10.16429/j.1009-7848.2022.09.015
中图分类号：
学科分类号：
摘要：
Wheat bran had negative effects on the quality of whole wheat dough and semi-dried noodles. In order to improve the quality ol whole wheal dough and semi-dried whole wheal noodles (SWWN), fermentation of bran was applied in this study. The effects of different bran pre-fermentation methods (including unfermented, nature fermented, liquor koji fermented, yeast fermented, and liquor koji and yeast fermented methods) on the moisture distribution and dynamic rheological properties of whole wheat dough, and the eating quality of SWWN were studied in this paper. In the analysis of low-field nuclear magnetic resonance (LF-NMR), the T2value increased and the T22value decreased in the whole wheat dough made with pre - fermented bran. It was possible that the water in the whole wheat dough migrated from the bran to the protein and starch. In the dynamic rheology experiment, the elastic modulus G' and viscosity modulus G'' of the whole wheat dough decreased in the liquor koji and yeast fermentation groups. In the liquor koji and yeast fermentation group, the water absorption of SWWN increased during cooking, and the hardness and gumminess decreased. The externa] appearance and microstructure observation showed that the internal structure ol SWWN became loose in liquor koji and yeast group. The irregular pores were observed in the cross-section of SWWN, which improved the eating quality ol SWWN. At the same time, alter fermentation by liquor koji and yeast, the content of phytic acid reduced, and the content of polyphenols increased, which improved the nutritional value of SWWN. © 2022 Chinese Institute of Food Science and Technology. All rights reserved.
引用
收藏
页码：145 / 152
页数：7
相关论文
共 36 条
  • [1] HUBNER F, ARENDT E K., Germination of cereal grains as a way to improve the nutritional value: A Review, Critical Reviews in Food Science & Nutrition, 53, 8, pp. 853-861, (2013)
  • [2] ZHU K X, LI j, LI M, Et al., Functional properties of chitosan -xylose Maillard reaction products and their application to semi -dried noodle, Carbohydrate Polymers, 92, 2, pp. 1972-1977, (2013)
  • [3] QIAO J Y, GUO X N, ZHU K X., Effects of bran whole wheat particle size on the dough sheets and water distribution of qualities of noodles, Journal of the Chinese Cereals and Oils Association, 35, 9, pp. 15-20, (2020)
  • [4] LIU L Y, YUE Y, LIN Y J, Et al., Effects of wheat bran particle size on the rheological property of whole wheat dough and buns quality [J], Modem Food Science and Technology, 34, 12, pp. 82-88, (2018)
  • [5] AIN Z P, WANG R, ZHAO W Z, Et al., Effects of wheat bran on dough and gluten characteristics [J], Food Research and Development, 39, 9, pp. 11-17, (2018)
  • [6] BIN N, XIE Y L, ZHAO W H., Effect of wheat bran addition on rheological properties of dough and steamed bread quality [J], Cereal and Feed Industry, 2, pp. 28-30, (2014)
  • [7] NIU M, HOU G G, WANG L, Et al., Effects of superfine grinding on the quality characteristics of whole -wheat flour and its rawr noodle product, Journal of Cereal Science, 60, 2, pp. 382-388, (2014)
  • [8] XU X Y, XU Y, WANG N F, Et al., Effects of su- perfine grinding of bran on the properties of dough and qualities of steamed bread, Journal of Cereal Science, 81, pp. 76-82, (2018)
  • [9] ANDERSSON A A M, ANDERSSON R, JONSALL A, Et al., Effect of different extrusion parameters on dietary fiber in wheat bran and rye bran, Journal of Food Science, 82, 6, pp. 1344-1350, (2017)
  • [10] LI Z, WU T, LIU R, Et al., Effect of extruded and steam exploded wheat bran on pasting properties of wheat flour, Food Science, 40, 6, pp. 41-47, (2019)
1234