Effect Of Solid Fermented Bran On The Quality Of Dough And Noodles

Wheat bran is rich in nutritional value as well as functional properties.As a traditional pasta dish,noodles have an important place in people’s daily diet,but because of the increase in obesity and the pursuit of a healthy diet,wholemeal noodles with low GI and high fibre made with the addition of wheat bran are favoured.However,the addition of bran significantly reduces the quality of pasta products,so this paper uses lactic acid bacteria and yeast to ferment bran mono-and mixed bacteria to improve the functional properties and nutritional value of bran,and then adds the fermented bran back to wheat flour in different proportions to investigate the effect of solid fermented bran on the quality of dough and noodles.Through the fermentation of lactic acid bacteria and yeast,the starch and protein in the bran were digested and broken down,the starch content was reduced,the free amino nitrogen content increased,the insoluble dietary fibre content was reduced while the soluble dietary fibre content was significantly increased(P<0.05)by fermentation acid digestion and enzymatic digestion,the soluble arabinoxylan content was significantly increased(P<0.05)by up to 310%,The polyphenol content was significantly(P<0.05)increased by up to 94%,phytic acid was degraded and antioxidant properties were improved.All the combined indicators show that the fermentation effect of the lactic acid yeast co-fermentation group is more pronounced than that of the single bacteria fermentation group.The effects of fermented wheat bran on wheat flour and dough were investigated by analysing the pasting and thermodynamic properties of wholemeal flour,the dynamic rheological properties of wholemeal dough,the tensile properties,the state of moisture distribution,the protein secondary structure and the microstructure.The results showed that compared to the addition of unfermented wheat bran,the peak,grain and final viscosity of whole wheat flour in the fermented bran group increased significantly and the enthalpy ΔH decreased significantly;the elastic modulus(G’)and viscous modulus(G ")of whole wheat dough increased,tanδ(G" /G’)decreased,creep flexibility(Je)decreased,tensile distance and tensile resistance increased,and the viscoelasticity and structural strength of the dough increased;improved The moisture distribution of the whole wheat dough was improved,the dough relaxation time T2 was changed,the mobility of weakly bound and free water was improved,the free water content was reduced and the bound water content increased;the β-turning angle in the protein secondary structure was increased,the β-folding and irregular curling were reduced,weakening the depolymerising effect of bran on gluten proteins;the microstructure of the dough became flatter and fewer starch granules were free in the gluten protein matrix.In terms of the effect of fermented bran on the quality of the noodles,the fermented bran reduced the dry matter loss of the whole wheat noodles,reduced their hardness and improved their cohesiveness,elasticity and recovery.In vitro digestion experiments showed that the glucose release of fermented bran noodles was lower than that of plain wheat flour noodles and unfermented bran noodles,enhancing the digestibility of wholemeal noodles.