Li Cheng, Chen Gengjun, Tilley Michael, Chen Richard, Perez-Fajardo Mayra, Wu Xiaorong, Li Yonghui
Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
Center for Grain and Animal Health Research, US Department of Agriculture, Agricultural Research Service, Manhattan, KS 66502, USA.
Foods. 2024 May 10;13(10):1479. doi: 10.3390/foods13101479.
Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% total carbohydrate, 24.5% protein, 13.0% ash, 6.7% soluble fiber, 2.9% insoluble fiber, and 0.5% β-glucan. Notably, adding 7.5% WBE significantly increased the bread-specific volume to 4.84 cm/g, compared with the control of 4.18 cm/g. Adding WBE also resulted in a remarkable improvement in dough properties. The WBE-enriched dough showed increased peak, setback, breakdown, and final viscosities, along with higher storage and loss modulus. Scanning electron microscopy analysis further revealed that the WBE promoted the aggregation of protein and starch within the dough. The extractable gliadin to glutenin ratio increased with 5 and 7.5% WBE additions, compared with the control and 2.5% WBE addition. WBE did not significantly alter the starch gelatinization temperature or dough extension properties. These findings demonstrate that the inclusion of WBE in wheat flour is a promising approach for producing high-quality bread that is enriched with dietary fiber and protein.
小麦麸皮具有多种营养和功能特性。在本研究中，制备了小麦麸皮水提取物（WBE），并将其作为烘焙应用的功能成分和改良剂进行了全面表征。WBE含有50.3%的总碳水化合物、24.5%的蛋白质、13.0%的灰分、6.7%的可溶性纤维、2.9%的不溶性纤维和0.5%的β-葡聚糖。值得注意的是，添加7.5%的WBE可使面包比容显著增加至4.84 cm³/g，而对照组为4.18 cm³/g。添加WBE还显著改善了面团的性质。富含WBE的面团表现出峰值、回生、破损和最终粘度增加，以及更高的储能模量和损耗模量。扫描电子显微镜分析进一步表明，WBE促进了面团中蛋白质和淀粉的聚集。与对照组和添加2.5%WBE相比，添加5%和7.5%WBE时可提取麦醇溶蛋白与麦谷蛋白的比例增加。WBE对淀粉糊化温度或面团延伸性没有显著影响。这些发现表明，在小麦粉中添加WBE是生产富含膳食纤维和蛋白质的高品质面包的一种有前景的方法。
