Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread
To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added to flour to make steamed bread. The optimum a...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Shujing ZHANG [verfasserIn] Lina XU [verfasserIn] Xiwu JIA [verfasserIn] Wangyang SHEN [verfasserIn] Chuanxi LI [verfasserIn] Zhan WANG [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Chinesisch |
| Erschienen: |
2023 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: Shipin gongye ke-ji - The editorial department of Science and Technology of Food Industry, 2022, 44(2023), 1, Seite 65-71 |
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| Übergeordnetes Werk: |
volume:44 ; year:2023 ; number:1 ; pages:65-71 |
| Links: |
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| DOI / URN: |
10.13386/j.issn1002-0306.2022030132 |
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| Katalog-ID: |
DOAJ004546016 |
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| 520 | |a To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added to flour to make steamed bread. The optimum addition amount of modified wheat bran and the effect of modified wheat bran on specific volume, texture and flavor of bran-containing steamed bread were investigated. The results showed that the content of soluble dietary fiber in the modified wheat bran reached 6.24%, which was 89% higher than the original wheat bran, when the enzymatic hydrolysis time was 4 h, the amount of xylanase was 1000 U/g wheat bran, and the liquid-solid ratio was 1.0:1 mL/g. When the content of modified wheat bran was 7.5%, the specific volume of bran-containing steamed bread reached the maximum (3.08 mL/g), and the quality of steamed bread was the best. Compared with the original wheat bran, after adding the modified wheat bran, the hardness and chewiness of the steamed bread decreased by 41.19% and 42.35%, respectively, and the specific volume increased by 25.00%，which were not significantly different with the blank group. The modification of wheat bran not only effectively increased the concentration of pleasant volatile flavor components such as 2-methylpyrazine, but also reduced the unpleasant flavor of raw wheat bran bran-containing steamed bread such as diethylene glycol, dimethyl ether. Therefore, the semi-solid enzymatic hydrolysis of extruded wheat bran can effectively improve the quality of bran-containing steamed bread, and at the same time make it had a strong wheat flavor, which provided a new view for the application of wheat bran in staple food flour products. | ||
| 650 | 4 | |a semi-solid enzymatic hydrolysis | |
| 650 | 4 | |a extruded wheat bran | |
| 650 | 4 | |a xylanase | |
| 650 | 4 | |a soluble dietary fiber | |
| 650 | 4 | |a bran-containing steamed bread | |
| 653 | 0 | |a Food processing and manufacture | |
| 700 | 0 | |a Lina XU |e verfasserin |4 aut | |
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10.13386/j.issn1002-0306.2022030132 doi (DE-627)DOAJ004546016 (DE-599)DOAJec2b7c3feea444d9a22cf21849eb9558 DE-627 ger DE-627 rakwb chi TP368-456 Shujing ZHANG verfasserin aut Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added to flour to make steamed bread. The optimum addition amount of modified wheat bran and the effect of modified wheat bran on specific volume, texture and flavor of bran-containing steamed bread were investigated. The results showed that the content of soluble dietary fiber in the modified wheat bran reached 6.24%, which was 89% higher than the original wheat bran, when the enzymatic hydrolysis time was 4 h, the amount of xylanase was 1000 U/g wheat bran, and the liquid-solid ratio was 1.0:1 mL/g. When the content of modified wheat bran was 7.5%, the specific volume of bran-containing steamed bread reached the maximum (3.08 mL/g), and the quality of steamed bread was the best. Compared with the original wheat bran, after adding the modified wheat bran, the hardness and chewiness of the steamed bread decreased by 41.19% and 42.35%, respectively, and the specific volume increased by 25.00%，which were not significantly different with the blank group. The modification of wheat bran not only effectively increased the concentration of pleasant volatile flavor components such as 2-methylpyrazine, but also reduced the unpleasant flavor of raw wheat bran bran-containing steamed bread such as diethylene glycol, dimethyl ether. Therefore, the semi-solid enzymatic hydrolysis of extruded wheat bran can effectively improve the quality of bran-containing steamed bread, and at the same time make it had a strong wheat flavor, which provided a new view for the application of wheat bran in staple food flour products. semi-solid enzymatic hydrolysis extruded wheat bran xylanase soluble dietary fiber bran-containing steamed bread Food processing and manufacture Lina XU verfasserin aut Xiwu JIA verfasserin aut Wangyang SHEN verfasserin aut Chuanxi LI verfasserin aut Zhan WANG verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 44(2023), 1, Seite 65-71 (DE-627)DOAJ000150428 10020306 nnns volume:44 year:2023 number:1 pages:65-71 https://doi.org/10.13386/j.issn1002-0306.2022030132 kostenfrei https://doaj.org/article/ec2b7c3feea444d9a22cf21849eb9558 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030132 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 1 65-71 |
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10.13386/j.issn1002-0306.2022030132 doi (DE-627)DOAJ004546016 (DE-599)DOAJec2b7c3feea444d9a22cf21849eb9558 DE-627 ger DE-627 rakwb chi TP368-456 Shujing ZHANG verfasserin aut Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added to flour to make steamed bread. The optimum addition amount of modified wheat bran and the effect of modified wheat bran on specific volume, texture and flavor of bran-containing steamed bread were investigated. The results showed that the content of soluble dietary fiber in the modified wheat bran reached 6.24%, which was 89% higher than the original wheat bran, when the enzymatic hydrolysis time was 4 h, the amount of xylanase was 1000 U/g wheat bran, and the liquid-solid ratio was 1.0:1 mL/g. When the content of modified wheat bran was 7.5%, the specific volume of bran-containing steamed bread reached the maximum (3.08 mL/g), and the quality of steamed bread was the best. Compared with the original wheat bran, after adding the modified wheat bran, the hardness and chewiness of the steamed bread decreased by 41.19% and 42.35%, respectively, and the specific volume increased by 25.00%，which were not significantly different with the blank group. The modification of wheat bran not only effectively increased the concentration of pleasant volatile flavor components such as 2-methylpyrazine, but also reduced the unpleasant flavor of raw wheat bran bran-containing steamed bread such as diethylene glycol, dimethyl ether. Therefore, the semi-solid enzymatic hydrolysis of extruded wheat bran can effectively improve the quality of bran-containing steamed bread, and at the same time make it had a strong wheat flavor, which provided a new view for the application of wheat bran in staple food flour products. semi-solid enzymatic hydrolysis extruded wheat bran xylanase soluble dietary fiber bran-containing steamed bread Food processing and manufacture Lina XU verfasserin aut Xiwu JIA verfasserin aut Wangyang SHEN verfasserin aut Chuanxi LI verfasserin aut Zhan WANG verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 44(2023), 1, Seite 65-71 (DE-627)DOAJ000150428 10020306 nnns volume:44 year:2023 number:1 pages:65-71 https://doi.org/10.13386/j.issn1002-0306.2022030132 kostenfrei https://doaj.org/article/ec2b7c3feea444d9a22cf21849eb9558 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030132 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 1 65-71 |
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10.13386/j.issn1002-0306.2022030132 doi (DE-627)DOAJ004546016 (DE-599)DOAJec2b7c3feea444d9a22cf21849eb9558 DE-627 ger DE-627 rakwb chi TP368-456 Shujing ZHANG verfasserin aut Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added to flour to make steamed bread. The optimum addition amount of modified wheat bran and the effect of modified wheat bran on specific volume, texture and flavor of bran-containing steamed bread were investigated. The results showed that the content of soluble dietary fiber in the modified wheat bran reached 6.24%, which was 89% higher than the original wheat bran, when the enzymatic hydrolysis time was 4 h, the amount of xylanase was 1000 U/g wheat bran, and the liquid-solid ratio was 1.0:1 mL/g. When the content of modified wheat bran was 7.5%, the specific volume of bran-containing steamed bread reached the maximum (3.08 mL/g), and the quality of steamed bread was the best. Compared with the original wheat bran, after adding the modified wheat bran, the hardness and chewiness of the steamed bread decreased by 41.19% and 42.35%, respectively, and the specific volume increased by 25.00%，which were not significantly different with the blank group. The modification of wheat bran not only effectively increased the concentration of pleasant volatile flavor components such as 2-methylpyrazine, but also reduced the unpleasant flavor of raw wheat bran bran-containing steamed bread such as diethylene glycol, dimethyl ether. Therefore, the semi-solid enzymatic hydrolysis of extruded wheat bran can effectively improve the quality of bran-containing steamed bread, and at the same time make it had a strong wheat flavor, which provided a new view for the application of wheat bran in staple food flour products. semi-solid enzymatic hydrolysis extruded wheat bran xylanase soluble dietary fiber bran-containing steamed bread Food processing and manufacture Lina XU verfasserin aut Xiwu JIA verfasserin aut Wangyang SHEN verfasserin aut Chuanxi LI verfasserin aut Zhan WANG verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 44(2023), 1, Seite 65-71 (DE-627)DOAJ000150428 10020306 nnns volume:44 year:2023 number:1 pages:65-71 https://doi.org/10.13386/j.issn1002-0306.2022030132 kostenfrei https://doaj.org/article/ec2b7c3feea444d9a22cf21849eb9558 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030132 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 1 65-71 |
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10.13386/j.issn1002-0306.2022030132 doi (DE-627)DOAJ004546016 (DE-599)DOAJec2b7c3feea444d9a22cf21849eb9558 DE-627 ger DE-627 rakwb chi TP368-456 Shujing ZHANG verfasserin aut Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added to flour to make steamed bread. The optimum addition amount of modified wheat bran and the effect of modified wheat bran on specific volume, texture and flavor of bran-containing steamed bread were investigated. The results showed that the content of soluble dietary fiber in the modified wheat bran reached 6.24%, which was 89% higher than the original wheat bran, when the enzymatic hydrolysis time was 4 h, the amount of xylanase was 1000 U/g wheat bran, and the liquid-solid ratio was 1.0:1 mL/g. When the content of modified wheat bran was 7.5%, the specific volume of bran-containing steamed bread reached the maximum (3.08 mL/g), and the quality of steamed bread was the best. Compared with the original wheat bran, after adding the modified wheat bran, the hardness and chewiness of the steamed bread decreased by 41.19% and 42.35%, respectively, and the specific volume increased by 25.00%，which were not significantly different with the blank group. The modification of wheat bran not only effectively increased the concentration of pleasant volatile flavor components such as 2-methylpyrazine, but also reduced the unpleasant flavor of raw wheat bran bran-containing steamed bread such as diethylene glycol, dimethyl ether. Therefore, the semi-solid enzymatic hydrolysis of extruded wheat bran can effectively improve the quality of bran-containing steamed bread, and at the same time make it had a strong wheat flavor, which provided a new view for the application of wheat bran in staple food flour products. semi-solid enzymatic hydrolysis extruded wheat bran xylanase soluble dietary fiber bran-containing steamed bread Food processing and manufacture Lina XU verfasserin aut Xiwu JIA verfasserin aut Wangyang SHEN verfasserin aut Chuanxi LI verfasserin aut Zhan WANG verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 44(2023), 1, Seite 65-71 (DE-627)DOAJ000150428 10020306 nnns volume:44 year:2023 number:1 pages:65-71 https://doi.org/10.13386/j.issn1002-0306.2022030132 kostenfrei https://doaj.org/article/ec2b7c3feea444d9a22cf21849eb9558 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030132 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 1 65-71 |
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10.13386/j.issn1002-0306.2022030132 doi (DE-627)DOAJ004546016 (DE-599)DOAJec2b7c3feea444d9a22cf21849eb9558 DE-627 ger DE-627 rakwb chi TP368-456 Shujing ZHANG verfasserin aut Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added to flour to make steamed bread. The optimum addition amount of modified wheat bran and the effect of modified wheat bran on specific volume, texture and flavor of bran-containing steamed bread were investigated. The results showed that the content of soluble dietary fiber in the modified wheat bran reached 6.24%, which was 89% higher than the original wheat bran, when the enzymatic hydrolysis time was 4 h, the amount of xylanase was 1000 U/g wheat bran, and the liquid-solid ratio was 1.0:1 mL/g. When the content of modified wheat bran was 7.5%, the specific volume of bran-containing steamed bread reached the maximum (3.08 mL/g), and the quality of steamed bread was the best. Compared with the original wheat bran, after adding the modified wheat bran, the hardness and chewiness of the steamed bread decreased by 41.19% and 42.35%, respectively, and the specific volume increased by 25.00%，which were not significantly different with the blank group. The modification of wheat bran not only effectively increased the concentration of pleasant volatile flavor components such as 2-methylpyrazine, but also reduced the unpleasant flavor of raw wheat bran bran-containing steamed bread such as diethylene glycol, dimethyl ether. Therefore, the semi-solid enzymatic hydrolysis of extruded wheat bran can effectively improve the quality of bran-containing steamed bread, and at the same time make it had a strong wheat flavor, which provided a new view for the application of wheat bran in staple food flour products. semi-solid enzymatic hydrolysis extruded wheat bran xylanase soluble dietary fiber bran-containing steamed bread Food processing and manufacture Lina XU verfasserin aut Xiwu JIA verfasserin aut Wangyang SHEN verfasserin aut Chuanxi LI verfasserin aut Zhan WANG verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 44(2023), 1, Seite 65-71 (DE-627)DOAJ000150428 10020306 nnns volume:44 year:2023 number:1 pages:65-71 https://doi.org/10.13386/j.issn1002-0306.2022030132 kostenfrei https://doaj.org/article/ec2b7c3feea444d9a22cf21849eb9558 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030132 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 1 65-71 |
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The optimum addition amount of modified wheat bran and the effect of modified wheat bran on specific volume, texture and flavor of bran-containing steamed bread were investigated. The results showed that the content of soluble dietary fiber in the modified wheat bran reached 6.24%, which was 89% higher than the original wheat bran, when the enzymatic hydrolysis time was 4 h, the amount of xylanase was 1000 U/g wheat bran, and the liquid-solid ratio was 1.0:1 mL/g. When the content of modified wheat bran was 7.5%, the specific volume of bran-containing steamed bread reached the maximum (3.08 mL/g), and the quality of steamed bread was the best. Compared with the original wheat bran, after adding the modified wheat bran, the hardness and chewiness of the steamed bread decreased by 41.19% and 42.35%, respectively, and the specific volume increased by 25.00%，which were not significantly different with the blank group. The modification of wheat bran not only effectively increased the concentration of pleasant volatile flavor components such as 2-methylpyrazine, but also reduced the unpleasant flavor of raw wheat bran bran-containing steamed bread such as diethylene glycol, dimethyl ether. 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Shujing ZHANG misc TP368-456 misc semi-solid enzymatic hydrolysis misc extruded wheat bran misc xylanase misc soluble dietary fiber misc bran-containing steamed bread misc Food processing and manufacture Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread |
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TP368-456 Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread semi-solid enzymatic hydrolysis extruded wheat bran xylanase soluble dietary fiber bran-containing steamed bread |
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preparation of modified extruded wheat bran by semi-solid enzymatic hydrolysis and its effect on the quality of bran-containing steamed bread |
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Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread |
| abstract |
To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added to flour to make steamed bread. The optimum addition amount of modified wheat bran and the effect of modified wheat bran on specific volume, texture and flavor of bran-containing steamed bread were investigated. The results showed that the content of soluble dietary fiber in the modified wheat bran reached 6.24%, which was 89% higher than the original wheat bran, when the enzymatic hydrolysis time was 4 h, the amount of xylanase was 1000 U/g wheat bran, and the liquid-solid ratio was 1.0:1 mL/g. When the content of modified wheat bran was 7.5%, the specific volume of bran-containing steamed bread reached the maximum (3.08 mL/g), and the quality of steamed bread was the best. Compared with the original wheat bran, after adding the modified wheat bran, the hardness and chewiness of the steamed bread decreased by 41.19% and 42.35%, respectively, and the specific volume increased by 25.00%，which were not significantly different with the blank group. The modification of wheat bran not only effectively increased the concentration of pleasant volatile flavor components such as 2-methylpyrazine, but also reduced the unpleasant flavor of raw wheat bran bran-containing steamed bread such as diethylene glycol, dimethyl ether. Therefore, the semi-solid enzymatic hydrolysis of extruded wheat bran can effectively improve the quality of bran-containing steamed bread, and at the same time make it had a strong wheat flavor, which provided a new view for the application of wheat bran in staple food flour products. |
| abstractGer |
To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added to flour to make steamed bread. The optimum addition amount of modified wheat bran and the effect of modified wheat bran on specific volume, texture and flavor of bran-containing steamed bread were investigated. The results showed that the content of soluble dietary fiber in the modified wheat bran reached 6.24%, which was 89% higher than the original wheat bran, when the enzymatic hydrolysis time was 4 h, the amount of xylanase was 1000 U/g wheat bran, and the liquid-solid ratio was 1.0:1 mL/g. When the content of modified wheat bran was 7.5%, the specific volume of bran-containing steamed bread reached the maximum (3.08 mL/g), and the quality of steamed bread was the best. Compared with the original wheat bran, after adding the modified wheat bran, the hardness and chewiness of the steamed bread decreased by 41.19% and 42.35%, respectively, and the specific volume increased by 25.00%，which were not significantly different with the blank group. The modification of wheat bran not only effectively increased the concentration of pleasant volatile flavor components such as 2-methylpyrazine, but also reduced the unpleasant flavor of raw wheat bran bran-containing steamed bread such as diethylene glycol, dimethyl ether. Therefore, the semi-solid enzymatic hydrolysis of extruded wheat bran can effectively improve the quality of bran-containing steamed bread, and at the same time make it had a strong wheat flavor, which provided a new view for the application of wheat bran in staple food flour products. |
| abstract_unstemmed |
To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added to flour to make steamed bread. The optimum addition amount of modified wheat bran and the effect of modified wheat bran on specific volume, texture and flavor of bran-containing steamed bread were investigated. The results showed that the content of soluble dietary fiber in the modified wheat bran reached 6.24%, which was 89% higher than the original wheat bran, when the enzymatic hydrolysis time was 4 h, the amount of xylanase was 1000 U/g wheat bran, and the liquid-solid ratio was 1.0:1 mL/g. When the content of modified wheat bran was 7.5%, the specific volume of bran-containing steamed bread reached the maximum (3.08 mL/g), and the quality of steamed bread was the best. Compared with the original wheat bran, after adding the modified wheat bran, the hardness and chewiness of the steamed bread decreased by 41.19% and 42.35%, respectively, and the specific volume increased by 25.00%，which were not significantly different with the blank group. The modification of wheat bran not only effectively increased the concentration of pleasant volatile flavor components such as 2-methylpyrazine, but also reduced the unpleasant flavor of raw wheat bran bran-containing steamed bread such as diethylene glycol, dimethyl ether. Therefore, the semi-solid enzymatic hydrolysis of extruded wheat bran can effectively improve the quality of bran-containing steamed bread, and at the same time make it had a strong wheat flavor, which provided a new view for the application of wheat bran in staple food flour products. |
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