Study On The Improvement Of Wheat Bran Quality And Its Effect On The Quality Of High Fiber Bread

In this study,wheat bran was used as raw material,and the compound modification of wheat bran was carried out by high pressure wet heat combined with biological enzyme method.According to the definition of high dietary fiber in national standard,the modified wheat bran and wheat flour were mixed to make high fiber bread on the basis of comprehensive sensory and texture characteristics.Through the optimization of high pressure hot and humid and enzymatic process parameters,the wheat bran quality before and after modification,and add it to the wheat flour,before and after modification are exploring the influence of wheat bran on high-fiber bread quality,for the development of nutrition and health of high dietary fiber food foundation,also provide theoretical basis for wheat bran food industrialization production.The main research contents and results are as follows:1.The wheat bran was treated by high pressure wet heat combined with biological enzyme method,and the optimal technological parameters were optimized by measuring the residual lipase activity and reducing sugar content of wheat bran before and after modification.The results showed that the optimal conditions were as follows: pressing time 25 min,pressing temperature 125 ?,solid-water ratio 1:12g/mL,xylanase content 0.4%,enzymolysis time 5 h,enzymolysis temperature 55 ?.Under these conditions,the residual lipase activity of wheat bran decreased to 0,completely inactivated,reducing sugar content increased to 3.34 g/100 g,holding capacity increased to 4.07 g/g,insoluble dietary fiber content decreased to 29.52%,soluble dietary fiber content increased to 9.36%,and wheat bran quality was greatly improved.2.The high-fiber bread with improved wheat bran was described and treated mathematically with fuzzy comprehensive evaluation method,and the effects of sugar,salt,yeast,butter and other additives on high-fiber bread were investigated.The evaluation method was combined with single-factor and biorthogonal test.The weights were determined by "0" and "4" in the forced decision method.The objective test results were obtained through matrix operation.The results showed that the optimal formula was 1% salt,8% sugar,1% yeast and 7.5% butter,respectively.Under these conditions,the sensory score of high fiber bread reached 94.59,and the texture and hardness of TPA decreased to 82.50 g.3.On the basis of the optimal formula obtained by the comprehensive evaluation method of fuzzy mathematics and taking the bread PB0 without wheat bran as the control,the PB16 and UB16 with modified wheat bran were prepared.The influence of wheat bran quality improvement on the quality of high-fiber bread was studied by measuring the bread's values such as FTIR,DSC,aging degree,specific volume,texture,sensory,starch hydrolysis rate and glycemic index.Compared with PB0,the specific volume of high-fiber bread containing wheat bran decreased,hardness increased,elasticity decreased,and sensory score decreased,but the bread after baking had a unique aroma,decreased aging degree,and significantly decreased glycemic index.Compared with UB16,carbonyl and saccharide methylene hydrocarbons in PB16 increased in content,aroma,aging degree decreased,specific volume increased,hardness decreased,elasticity increased,starch hydrolysis rate decreased,resistant starch content increased,the predicted GI value decreased to35.42,reaching the standard of low GI food.