Research On The Effect Of Enzymatic Treating Wheat Bran On The Quality Of Whole Wheat Noodle

Bran is the main by-product of wheat processing. As ingredient in food application, bran will improve the nutritional quality of products, but lots of bran addition makes the processing and sensory quality of the product decreases significantly. Using processing methods to improve the nutritional value and functional properties of wheat bran is a hot topic in research fields at home and abroad. In this paper, biological enzymatic hydrolysis technology was applied to develop high quality whole wheat noodles by refilling the enzymolysis bran into the flour.The effects of enzyme hydrolysis process conditions of bran on the properties of bran water-soluble arabxylan (WEAX) were studied. The result indicated that the contents of WEAX, oligosaccharide, folic acid, free ferulic acid content and the WEAX molecular weight increased significantly, the polymerization degree of oligosaccharide reduced heavily after enzyme treatment. The conditions of enzymatic hydrolysis had effect on the properties of bran WEAX, the sequence of them was temperature> the ratio of solid to liquid>time> enzyme dosage.The effects about adding of bran by different enzymatic process on the quality of whole wheat noodles were studied. The result indicated that the whole hanging noodles'appearance smoothness improved, the color deepened, the cooking and texture quality improved little after enzyme hydrolysis of wheat bran. The contents of WEAX, xylooligosaccharide, folic acid, free ferulic acid content and other nutrition components in whole wheat hanging noodles increased significantly. The content of xylooligosaccharide up to 7%, was 2 times that without enzyme treatment noodles. The WEAX and xylooligosaccharide content of bran had significant negative correlation with the whole wheat noodle's cooking increasing weight rate, had no significant correlation with the loss rate of dry matte and texture quality. The nutritional quality characteristics of the bran had significant positive correlation with the nutritional quality characteristics of the whole wheat hanging noodles. The molecular weight of WEAX had significant positive correlation with the loss rate of dry matte of noodles, had no significant correlation with other quality characteristics of noodles. Each enzymatic hydrolysis conditions had effect on the quality of the noodles, the sequence of them was temperature>time>the ratio of solid to liquid > enzyme dosage.Based on the research results, enzymatic hydrolysis process condition were optimizaed by orthogonal text to establish the final enzymatic hydrolysis condition. The results indicated that bran optimum enzymolysis conditions were as followed: the ratio of solid to liquid was 60%, the temperature was 55 ?, the time was 4 h, the enzyme dosage was 1.0%. Under the optimum conditions, the content of oligosaccharides was 10.61%, polymerization degree of oligosaccharide was 2.00.Based on the best enzyme treatment conditions of bran, the effects about processing technology on the quality of noodles were studied, which were use to further improve the quality of whole wheat hanging noodles. The result indicated that the best single factor conditions for making whole wheat hanging noodles were as followed:the amount of water was 40%, maturation temperature was 30?, maturation time was 30 min, mixing time was 3 min, water temperature was 20 ?, and the sequence of them was the amount of water> maturation temperature> mixing time> maturation time> water temperature.