Hussain Muzzamal, Saeed Farhan, Niaz Bushra, Afzaal Muhammad, Ikram Ali, Hussain Shahzad, Mohamed Abdellatif A, Alamri Mohamed S, Anjum Faqir M
Department of Food Science Government College University Faisalabad Pakistan.
Department of Food Science & Nutrition King Saud University Riyadh Riyadh Saudi Arabia.
Food Sci Nutr. 2021 May 4;9(6):3336-3345. doi: 10.1002/fsn3.2323. eCollection 2021 Jun.
The core objective of current research was determined to nutritional and bioactive profile of maize bran (MB)-enriched flour in relation to its end-use product quality. Furthermore, rheological properties of MB-enriched flour at different levels (5%, 10%, and 15%) were explicated through farinograph and mixograph. Moreover, bread was prepared with the addition of MB-enriched flour and was characterized for nutritional and textural properties. Results showed that MB-enriched flour having high water absorption and water retaining potential up to 4%-7% as compared to wheat flour (WF). Moreover, dough height gradually decreased with the addition of MB due to water-binding ability of bran which causes a decrease in gas retention during fermentation. This resulted in bread volume decrease (4%-7%) as compared to WF. Furthermore, the moisture content and hardness increased with the addition of MB. The water activity of bread slightly increased with the addition of maize bran after 4-day storage. Conclusively, MB-enriched flour improved nutritional, textural, and sensorial properties of final product.
当前研究的核心目标是确定富含玉米麸皮（MB）的面粉的营养和生物活性特征与其最终产品质量之间的关系。此外，通过粉质仪和揉混仪阐述了不同添加水平（5%、10%和15%）的富含MB的面粉的流变学特性。此外，添加了富含MB的面粉制作面包，并对其营养和质地特性进行了表征。结果表明，与小麦粉（WF）相比，富含MB的面粉具有高达4%-7%的高吸水性和保水潜力。此外，由于麸皮的水结合能力，添加MB后面团高度逐渐降低，这导致发酵过程中气体保留量减少。与WF相比，这导致面包体积减小（4%-7%）。此外，添加MB后水分含量和硬度增加。储存4天后，添加玉米麸皮的面包的水分活度略有增加。总之，富含MB的面粉改善了最终产品的营养、质地和感官特性。
