Study On The Effect Of Superheated Steam Treatment On The Degradation Of DON In Bran And The Quality Of Whole Wheat Flour

Fusarium head blight is one of the diseases that affect wheat quality seriously.Deoxynivalenol(DON)mainly exists in the bran of wheat infected with Fusarium head blight.Superheated steam(SS)was used for to process wheat bran,thus improving the utilization rate of scabbed wheat bran.Effects of superheated steam temperature,processing time,steam flow rate and bran moisture on the degradation efficiency of DON in bran as well as the bran crushing efficiency were studied.Besides,the SS-processed wheat bran was added into wheat flour to make whole wheat flour.The physicochemical properties and noodle quality of the above whole wheat flour were studied.The results were as follows.Superheated steam treatment can significantly reduce the DON content in wheat bran,and steam temperature,steam flow rate,treatment time and bran moisture content all have significant effects on the reduction rate.In a certain range,the reduction rate could be significantly increased by increasing steam temperature,treatment time and steam flow rate.While,increasing the water content in wheat bran could significantly reduce the degradation rate.When steam temperature was 240?,treatment time was 10 min,steam flow rate was 3 m/s,and the bran moisture content was 10%,the reduction rate of reached the highest value of 91.12%.Superheated steam treatment could significantly improve the grinding efficiency of wheat bran by reducing the particle size of bran after grinding.In a certain range,the he grinding efficiency could be improved by increasing steam temperature,treatment time,and steam flow rate and the water content of wheat bran.The grinding efficiency of scabbed wheat bran and common wheat bran treated with superheated steam increased by 16.00% and 13.51%,respectively.The quality of whole wheat flour was significantly affected after the addition of SS-processed wheat bran.Superheated steam treatment led to Maillard reactions between sugars and amino compounds,which resulted in color deterioration of whole wheat flour.Increasing water content of wheat bran had certain inhibitory effect on color deterioration.The inactivation of ?-amylase by superheated steam resulted in the increase in pasting viscosity of whole wheat flour.Besides,superheated steam treatment reduced the particle size of crushed wheat bran,which led to the increase of stability time and the decrease of water absorption of whole wheat flour.With the increase of steam temperature,treatment time,steam flow rate and bran moisture content,the weakening degree of dough protein was significantly increased and the cooking stability was significantly decreased.Superheated steam treatment of wheat bran had significant effects on the quality of whole-wheat noodles.Within a certain range,superheated steam treatment led to the decomposition of pigment and increased the brightness of noodles.Compared with untreated bran,the water absorption of wheat noodles prepared with SS-processed bran increased and cooking loss rate decreased.Under certain conditions,superheated steam treatment could reduce the hardness and chewability of noodles.When the moisture content was too high and the treatment time was too long,the hardness and chewability of the noodles increased significantly.According to the sensory evaluation results,the noodles made with bran processed by superheated steam for 2 min had the highest sensory score,and the noodles with bran processed at high temperature and for a long time were not popular among consumers.Superheated steam processing of wheat bran not only had a good degradation effect on DON in wheat bran,but also could improve the crushing efficiency of wheat bran.When SS-processed wheat bran was used to prepare whole wheat flour,the protein weakening degree of the dough was lowered,the cooking stability was improved,and the cooking and texture characteristics of whole wheat noodles were improved.