Kong Feng, Li Yue, Xue Di, Ding Yishuai, Sun Xiaofan, Guo Xingfeng, Wang Wenhao
Agricultural Science and Engineering School, Liaocheng University, Liaocheng, China.
Gambol Pet Group Co., Ltd., Liaocheng, China.
Front Nutr. 2022 Dec 7;9:1068785. doi: 10.3389/fnut.2022.1068785. eCollection 2022.
Wheat bran-based food is rich in bioactive compounds, and steam explosion enhances the nutritional properties of wheat bran. This study examined the potential utilization of steam-exploded wheat bran (SWB) in cookie formulation. The influence of steam explosion on the chemical compounds in wheat bran and the effects of SWB on the physical properties, antioxidant capacity, and starch digestibility of cookies were investigated. The results showed that steam explosion facilitated the release of reducing sugar, flavonoids, phenolic substances, and amino acid nitrogen in wheat bran, thereby improving its nutritional properties. The reduction of sugar, total flavonoids, total phenolics, and amino acid nitrogen contents of wheat bran after steam explosion increased by 34.22, 183.02, 284.09, and 93.39%, respectively, compared with those of native wheat bran. Substitution of SWB for wheat flour mainly induced higher water, sodium carbonate, and sucrose solvent retention capacities, which were positively related to the spread ratio and hardness of cookies. The cookies with more SWB substitution (30-50%) expressed a higher spread ratio and harder texture than the others. The substitution of SWB caused changes in the antioxidant properties of cookies, which were related to the phenolic content. The cookies with SWB showed a higher DPPH radical scavenging activity (16.30-30.93%) than that of the control (14.74%). SWB might form a matrix barrier to hinder starch digestion, thus reducing the digestibility of cookies. The cookies enriched with 30-50% of the SWB exhibited greater physical properties and antioxidant capacity but lower starch digestibility than those of other cookies. The results will contribute to expanding the application range and improving the quality of bran-rich flour products.
以麦麸为基础的食品富含生物活性化合物，而蒸汽爆破可增强麦麸的营养特性。本研究考察了蒸汽爆破麦麸（SWB）在曲奇配方中的潜在应用。研究了蒸汽爆破对麦麸中化学成分的影响以及SWB对曲奇物理性质、抗氧化能力和淀粉消化率的影响。结果表明，蒸汽爆破促进了麦麸中还原糖、黄酮类化合物、酚类物质和氨基酸态氮的释放，从而改善了其营养特性。与天然麦麸相比，蒸汽爆破后麦麸的还原糖、总黄酮、总酚和氨基酸态氮含量分别增加了34.22%、183.02%、284.09%和93.39%。用SWB替代小麦粉主要导致较高的水、碳酸钠和蔗糖持水能力，这与曲奇的铺展率和硬度呈正相关。SWB替代量较高（30-50%）的曲奇比其他曲奇表现出更高的铺展率和更硬的质地。SWB的替代导致曲奇抗氧化性能发生变化，这与酚类含量有关。含有SWB的曲奇比对照曲奇表现出更高的DPPH自由基清除活性（16.30-30.93%）（对照为14.74%）。SWB可能形成基质屏障阻碍淀粉消化，从而降低曲奇的消化率。富含30-50%SWB的曲奇比其他曲奇表现出更好的物理性质和抗氧化能力，但淀粉消化率较低。这些结果将有助于扩大富含麸皮面粉产品的应用范围并提高其质量。
