Department of Biochemistry and Microbiology, Odessa National Academy of Food Technologies, Odessa, Ukraine.
J Sci Food Agric. 2013 Nov;93(14):3611-6. doi: 10.1002/jsfa.6320. Epub 2013 Aug 14.
Bran, being a by-product of grain grinding, is characterised by a high biological value and is thus widely used in food production. In this study, different streams of bran and shorts from the wheat graded milling process were incorporated into wheat flour at levels of 5, 11, 17 and 23% (w/w) to investigate their influence on the nutritional and baking properties of flour.
Bran and shorts streams improved the baking properties of flour blends. The best result in the case of graded flour blends with different bran products was obtained at the 95:5 ratio. The products containing peripheral parts of grain had higher proteolytic enzyme and superoxide dismutase activities and lower trypsin inhibitor content and β-amylase activity compared with graded flour.
Streams of wheat milled fractions including peripheral parts of grain increase the content of bioactive substances and dietary fibre in blends with wheat graded flour.
麸皮是谷物研磨的副产品，具有很高的生物价值，因此被广泛应用于食品生产。本研究将小麦分级碾磨过程中的不同麸皮和麦心添加到小麦粉中，添加水平分别为 5%、11%、17%和 23%（w/w），以研究其对面粉的营养和烘焙特性的影响。
麸皮和麦心流增强了面粉混合物的烘焙特性。在含有不同麸皮产品的分级面粉混合物中，最佳比例为 95:5。与分级面粉相比，含有谷物外周部分的产品具有更高的蛋白水解酶和超氧化物歧化酶活性，更低的胰蛋白酶抑制剂含量和β-淀粉酶活性。
包含谷物外周部分的小麦碾磨部分的流增加了与分级面粉混合的生物活性物质和膳食纤维的含量。
