Enzyme Treatment Of Bran And Its Application In Steamed Bread

Bran is a byproduct of wheat processing,rich in dietary fiber and hemicellulose.According to the European Food Safety Agency's requirements for dietary fiber intake:high dietary fiber products contain 10%wheat bran.However,the addition of wheat bran will adversely affect the quality of whole wheat bread.In particular,the Arabian xylan in wheat bran will reduce the size of the bread and reduce the taste and the overall acceptance.Therefore,the wheat bran to improve the quality of bread.In this paper,the wheat bran was treated with aminoglycosidase(AraA)and XynB(XynB)derived from sea cucumber,and its properties were studied.The effects of enzyme treatment on wheat bran on the characteristics of the dough and the quality of bread,for the future quality of high-fiber bread to provide a more scientific basis for improvement.First,the optimum enzymatic hydrolysis conditions of wheat bran were optimized.The results showed that the enzymatic hydrolysis temperature was 60?,the optimum concentration of enzyme was 10%,the time of enzymolysis was 24 h,the amount of AraA was increased,the amount of ferulic acid and reducing sugar was 10 U/g,XynB was added at 50 U/g.The optimum double enzyme was obtained by enzymatic hydrolysis of bran:AraA 10 U/g and XynB 50 U/g.For the further provision of bran backfill to flour to make bread.Secondly,the bran was treated with enzyme-treated bran as the control group.The results showed that the water holding capacity of bran increased from 140%to 330%after double enzyme treatment,and the oil holding capacity increased from 200%to 260%,pH decreased from 6.2 to 5.8,its polyphenol content,reducing ability,DPPH free base removals are significantly improved.The wheat bran was digested by freeze-drying and electron microscopic observation.The structure of the wheat bran without enzyme treatment was compact,the cell wall structure was complete,the surface had small granular material,no pores,and the double-enzyme treated bran structure was loose,was destroyed,the surface smooth holes more.Again,through the Farinographical bran flour,bran dough tensile properties,combined with the analysis of state of water and gluten and protein changes of two level structure and dough protein SDS-PAGE,adding 10%effect of enzyme treatment on wheat bran flour and dough properties.The results showed that the water absorption rate,the weakening degree and the forming time of the flour treated with double enzyme were decreased and the settling time increased with the untreated bran group.The dendritic elongation and the area of the stretching curve were increased.The results of the Fourier transform infrared spectroscopy showed that the addition of the bran changed the state of the combination of moisture and gluten in the dough,enzymatic hydrolysis of bran can reduce the state of binding with water,so that more water with the flour,protein secondary structure changes,?-folding ratio decreased,?-angle ratio increased,?-helix ratio and free structural changes It was found that SDS-PAGE analysis showed that the double-enzymatic bran could increase the content of gliadin and glutenin in the dough and thus change the properties of the dough.Finally,the effects of 10%enzyme treatment on the ratio of height to diameter,color,specific volume,texture and sensory evaluation of steamed bread were studied.The experimental results show that the three-dimensional view of the bread can be obtained.Compared with the steamed bread produced by the enzyme-treated wheat bran,the microstructure of the bran bread after the double enzyme digestion is larger and the specific volume increases Compared with the non-enzymatic group,the microstructure of the micro-structure can be seen by electron microscopy.It can be seen that the pores of the steamed bread produced by the double enzyme digestion are larger,and the hardness,chewiness,high porosity,and smooth surface.