Korea Food Research Institute, Bundang-Ku, Songnam-Si, Kyunggi-Do, Republic of Korea.
Int J Food Sci Nutr. 2013 Feb;64(1):122-9. doi: 10.3109/09637486.2012.710890. Epub 2012 Jul 31.
Wheat bran and flour mixtures were used in a bread formulation to improve its quality characteristics. Wheat bran was microparticulated using a jet mill, and this microparticulated wheat bran (MWB) was substituted for a portion of wheat flour. As the MWB content increased, water-holding capacity, hardness and springiness increased while the swelling property decreased slightly. The hardness of bread containing MWB was lower than that made with commercial whole wheat flour (WWF). Bread containing 7% MWB had a higher specific volume (8.3%) than that of WWF bread. Enthalpy of dough decreased with increasing MWB content, and peak viscosity and breakdown decreased with increasing setback. Inner crust structures of bread containing MWB showed a slight reduction in gelatinization and gluten development in comparison with wheat bread. These results indicate that MWB could be used as a diet-enriching bread ingredient while maintaining bread quality.
麦麸和面粉混合物被用于面包配方中，以改善其质量特性。麦麸使用喷气磨进行微粉化，这种微粉化的麦麸（MWB）替代了一部分小麦面粉。随着 MWB 含量的增加，持水性、硬度和弹性增加，而膨胀性略有下降。含有 MWB 的面包的硬度低于用商业全麦面粉（WWF）制成的面包。含有 7%MWB 的面包的比容（8.3%）高于 WWF 面包。面团的焓随 MWB 含量的增加而降低，峰值黏度和下降值随回生值的增加而降低。与小麦面包相比，含有 MWB 的面包的内壳结构显示出淀粉糊化和面筋形成略有减少。这些结果表明，MWB 可作为一种富含膳食纤维的面包成分，同时保持面包的质量。
