Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China.
Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beijing 102209, China.
Food Chem. 2021 Aug 15;353:129407. doi: 10.1016/j.foodchem.2021.129407. Epub 2021 Mar 1.
This study aimed to investigate the effect of wheat bran micronization on its functionality including physicochemical and antioxidant properties, and dough properties. Coarse bran (D = 362.3 ± 20.5 μm) was superfine ground to medium (D = 60.4 ± 10.1 μm) and superfine (D = 11.3 ± 2.6 μm) bran, accompanied with increasing specific surface area and breakdown of aleurone layers. Bran micronization increased its soluble dietary fibre content, ferulic acid liberation, and antioxidant properties including total polyphenol content, ABTS•+ and DPPH• scavenging activities, while decreased its water retention capacity and insoluble dietary fibre content. Moreover, bran micronization impacted dough rheological properties. The dough with superfine bran had higher water absorption and gelatinization temperature, peak viscosity, final viscosity and setback value, lower stability time, resistance to extension, and extensibility than the dough with coarse bran. This dough furthermore exhibited more solid-like properties characterized by decreased loss moduli and frequency dependence (n').
本研究旨在探讨小麦麸皮超微粉碎对其功能特性（包括物理化学和抗氧化特性）和面团特性的影响。将粗麸皮（D=362.3±20.5μm）超微粉碎至中粒径（D=60.4±10.1μm）和细粒径（D=11.3±2.6μm），同时伴随着胚乳层的解体和比表面积的增加。麸皮超微粉碎增加了其可溶性膳食纤维含量、阿魏酸释放和抗氧化特性（包括总多酚含量、ABTS•+和 DPPH•清除活性），同时降低了其持水能力和不溶性膳食纤维含量。此外，麸皮超微粉碎还影响了面团流变学特性。与粗麸皮面团相比，细麸皮面团具有更高的吸水率和糊化温度、峰值黏度、最终黏度和回生值，更低的稳定时间、拉伸阻力和拉伸性。此外，该面团表现出更多的固态特性，表现为损耗模量和频率依赖性（n'）降低。
