Effect Of Heated Bran On The Steamed Bread Quality

The processing characteristics of wheat bran mixed powder deteriorated, bran itself short shelf life and poor taste of bran products and other issues. This paper intends to turbo heat treatment process technology for heat treatment of wheat bran, then the heated-bran was crushed and backfilled. This paper studied the effects of heated-bran on the quality characteristics of bran steamed bread. The results are as follows:With the amounts of bran increasing, the peak viscosity, minimum viscosity, attenuation value and setback of bran mixed powder reduced, however, the gelatinization temperature increased. The pasting properties have significant differences between heated bran mixed powder and wheat bran mixed powder with the particle size of 100 mesh and the amount of 10%- 20%.With the increasing of bran, the water absorption of bran mixed powder increased. The development time was on the rise after decreasing. Degree of softening of bran flour was increased. The stability shows a continued downward trend. After heat treatment bran, Degree of softening decreased and the stability increased. Under the same proofing conditions, the extension area and extensibility with the content of bran increasing showed a downward trend, but the extensibility of heated- bran dough extensibility was lower. The effects on the mixed powder processing characteristics depend mainly on the amount of bran instead of adding size.Under the same conditions as bran particle size, with the increasing amount of heat treatment of the bran, bran bread specific volume decreases, increasing the aspect ratio, lower the brightness value of bran bread, red skin, increase the level of yellow, bran bread of the scores fall. Considering the nutritional value and sensory scores bran bread, bran bread optimal addition ratio of the heat treatment was 15%, a particle size of 100 mesh. Under the same conditions the amount of wheat bran, wheat bran particle size reduction of heat treatment, reducing bran bread after the first volume and specific volume increase. Under the same conditions as the heat treatment bran particle size, increases the amount of heat-treated bran, bran bread hardness, gelation and chewiness increase, cohesion and resilience values are showing decreased. With the heat treatment increased the proportion of added bran, dough continuity and consistency destroyed, dough gas holding capacity decreased to increase the degree of rupture of the gas chamber. When the addition amount of 15% bran, wheat bran particle size reduction of heat treatment, the degree of bran dough chamber rupture decreasesThe volatile substances in the wheat flour steamed bread are mainly esters and alcohols. Alcohols and heterocyclic are the main volatile substances for bran steamed bread and aldehyde, hydrocarbons and alcohols are the main volatile substances for heated- bran steamed bread. the amino acid content of Bran increased significantly after heat treatment. The essential amino acid for the human body, threonine, valine, methionine, isoleucine, leucine, lysine were increased to 10%, 11%, 26%, 10%, 14% and 9%, respectively.