Preparation And Quality Characteristics Of Fermented Cracker With Aleurone-Rich Bran

The aleurone layer is a layer of columnar cells between the endosperm and cortex of wheat.It contains most of the micronutrients and functional components of wheat grains and is known as the soft gold of wheat.With the improvement of living standards,people are more eager to consume low-fat,low-sugar,high nutritional value,and good sensory quality baked goods.Biscuits,as a common baked food,have always been popular among consumers.Among many biscuits,fermented cracker have the advantages of low sugar and low oil,which is more in line with consumers’health philosophy.Applying rich aleurone layer bran to the processing of fermented biscuits can not only improve the nutritional structure of snack foods,but also increase the food utilization rate of wheat bran,thereby reducing resource waste.This article will add self-made aleurone-rich bran back to wheat flour,explore the effect of adding aleurone-rich bran on dough processing characteristics and fermented cracker quality,and improve fermented cracker quality by optimizing production process.The aim is to produce a healthy and delicious rich flour layer bran fermented cracker.The specific research results are as follows:（1）The effect of aleurone-rich bran on the processing characteristics of dough was studied.Aleurone-rich bran significantly changed the processing quality of dough,which mainly showed that the water absorption of dough increased,and the ductility,gelatinization characteristics and wet gluten content decreased.The addition of rich aleurone bran decreased the ratio ofβ-fold andα-helix by 5.76%and 3.34%,respectively.The water peaks of T₂₂and T₂₃were detected by low field NMR.The proportion of T₂₂and T₂₃peaks decreased and increased with the addition of aleurone-rich bran.The gluten network structure was destroyed with the increase of aleurone-rich bran.（2）The effect of aleurone-rich bran on the quality of fermented cracker was studied.With the addition of aleurone-rich bran,L*decreased significantly,a*and b*increased significantly,and the color of cracker gradually deepened from wheat yellow to reddish brown.With the increase of aleurone-rich bran,the diameter of biscuit decreased from 56.57mm to 52.37 mm,the stacking height from 41.53 mm to 21.80 mm,the stacking weight from33.47 g to 22.30 g,and the specific volume and sensory score of biscuit decreased significantly.Total phenols,flavonoids and antioxidant capacity increased with the increase of aleurone-rich bran.On the premise of ensuring the sensory acceptance of the product,make the high aleurone-rich bran content of the fermented crackers as much as possible.Therefore,a 30%addition of aleurone-rich bran was selected for the next step of biscuit process optimization（3）The optimal preparation process of fermented cracker with aleurone-rich bran was studied.Using texture and sensory quality as indicators,a single factor experiment was conducted on the amount of water added,oil added,yeast added,and fermentation time of the aleurone-rich bran fermented cracker.On the basis of single factor analysis,response surface methodology was conducted using sensory quality as an indicator,and the optimal process parameters were determined to be 42%water addition,14%oil addition,2%yeast addition,and 80 minutes fermentation time.In vitro digestion showed that the content of fast digestible starch in the biscuits with rich aleurone layer bran was decreased by 10.86%compared with the control group.