Department of Flour Milling, Baking and Confectionery Technology, Central Food Technological Research Institute, CSIR, Mysore 570 020, India.
Food Sci Technol Int. 2011 Feb;17(1):47-53. doi: 10.1177/1082013210368463. Epub 2011 Feb 7.
Wheat bran was explored as a source of fiber in the preparation of high-fiber pasta. Ground raw wheat bran having an ash content 5.99%, crude protein 15.1% and fat content 5.83% was subjected to moist heat treatment (steam heat-treated bran) and dry heat treatment (dry heat-treated bran), wherein the lipase activity was reduced by 50%. Treated bran samples were stable for 3 months without developing any rancid flavor and bitterness. Pasta samples were prepared by substituting semolina with 40% and 50% of bran samples. There was no further significant inactivation of lipase activity upon extrusion followed by drying of pasta, irrespective of the type and the amount of bran sample used. The cooked weights of the pasta were in the range 257-268 g/100 g, whereas the cooking loss decreased from 12.8% to 9.3% for treated bran-incorporated pasta. Sensory scores for pasta containing treated bran samples were higher. The total dietary fiber increased by 5.2 times upon replacement of semolina by 40% of treated wheat bran. Sodium dodecyl sulfate polyacrylamide gel electrophoresis studies showed faint bands in treated bran samples as well as treated bran-incorporated pasta samples.
麦麸被探索作为膳食纤维的来源，用于制备高纤维面食。粗磨生麦麸灰分含量为 5.99%，粗蛋白含量为 15.1%，脂肪含量为 5.83%，经过湿热处理（蒸汽处理的麦麸）和干热处理（干热处理的麦麸），其中脂肪酶活性降低了 50%。处理后的麦麸样品在 3 个月内稳定，没有产生任何异味和苦味。通过用 40%和 50%的麦麸样品替代粗粒小麦粉来制备面食样品。无论使用哪种类型和数量的麦麸样品，挤压和干燥后面食中的脂肪酶活性都没有进一步显著失活。面食的煮熟重量在 257-268g/100g 之间，而经过处理的麦麸掺入的面食的烹饪损失从 12.8%降低到 9.3%。含有经处理的麦麸样品的面食的感官评分更高。用 40%的经处理的麦麸替代粗粒小麦粉，总膳食纤维增加了 5.2 倍。十二烷基硫酸钠聚丙烯酰胺凝胶电泳研究表明，处理后的麦麸样品以及掺入处理后的麦麸的面食样品中均有微弱的条带。
