Study On The Quality Characteristics Of Dough Containing Bran And Its Bread Products

Based on wheat bran as raw material,the use of microwave stable combined enzymatic to improved quality of wheat bran,with lipase,crude fiber,reducing sugar,fat oxidase as the evaluation index,add wheat bran made with bran into wheat flour dough,with the protein secondary structure of the dough,opaque,gelatinization characteristics as indicators,The effects of bran improvement and different amount of bran on the quality of dough containing bran were studied.By adding improved wheat bran and bran was studied before and after improvement and different structure and bran addition amount of bran bread baking quality,reveals the different bran adding quantity of bread aging microstructure,characteristics,the influence of the volume indicators such as law,aimed at containing bran bread provide theoretical basis for the popularization and application.The research results of this paper are as follows:1.Stabilization and quality improvement of wheat bran: In this study,microwave stabilization combined with enzymatic method was used to improve the palatability and storage stability of wheat bran.The optimal process parameters were as follows: the ratio of microwave material to water was 1:4,the microwave treatment time was 5min,the microwave power was700 W,and the microwave temperature was 30℃.The ratio of material to water for enzymatic hydrolysis was 1:10,the hydrolysis temperature was 55℃,the hydrolysis time was 4h,and the ratio of xylanase to cellulase was 4:1.The lipase and lipooxidase in the improved wheat bran were all inactivated,the crude fiber content decreased to 3.16%,and the reducing sugar content increased to 5.11 g /100 g.The stability and palatability of wheat bran were significantly improved.2.The effect of wheat bran on the quality of bran-containing dough: the improved wheat bran is added back into wheat flour to make bran-containing dough.Compared with the bran dough,the contents of β-folding and random crimping in the improved bran dough decreased,while the contents of α-helix and β-corner increased.The peak viscosity,final viscosity,grain value viscosity and recovery value of the improved bran containing flour are all lower than those of the unmodified bran containing flour,and the flour quality characteristics of the bran containing flour are improved.This indicates that the addition of improved wheat bran can improve the quality of dough containing bran.With the increase of the amount of wheat bran,the quality of the dough became worse,but the anti-aging property was improved.3.Effect of wheat bran on the quality of bran containing bread: Compared with the bran containing bread before improvement,the improved bran containing bread has a significantly improved structure,and the aging degree of bran containing bread is reduced,which is characterized by a decrease in the enthalpy of heat absorption and an increase in the content of ketones in the bran containing bread after one week of storage.The hardness,specific volume and elasticity of the improved bread are reduced by 32.90%,increased by 26.45% and 15.41%respectively.With the increase of the amount of modified bran,the baking quality of bread containing bran decreased gradually.