CN113397091A - Bran modification method and gluten-containing flour product - Google Patents

Bran modification method and gluten-containing flour product Download PDF

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CN113397091A
CN113397091A CN202110634315.1A CN202110634315A CN113397091A CN 113397091 A CN113397091 A CN 113397091A CN 202110634315 A CN202110634315 A CN 202110634315A CN 113397091 A CN113397091 A CN 113397091A
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bran
product
enzymolysis
modified
gluten
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王展
张书静
沈汪洋
贾喜午
李芳�
金伟平
陈轩
纪执力
杨国燕
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Wuhan Polytechnic University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Cereal-Derived Products (AREA)
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Abstract

The invention discloses a bran modification method and a gluten-containing flour product, wherein the bran modification method comprises the following steps: extruding and puffing bran to obtain a puffed product; mixing the puffed product, water and xylanase, and performing semi-solid enzymolysis; drying and crushing the enzymolysis product to obtain the modified bran. The invention adopts a semi-solid enzymolysis method, overcomes the problems of uneven reaction between enzyme and substrate in the solid enzymolysis process and the like, and solves the problems of overhigh water content, easy microorganism breeding, difficult drying and the like in the liquid enzymolysis process; by combining the extrusion technology and the semi-solid enzymolysis, the prepared bran is easier to dry, the large-scale processing production of the modified bran is facilitated, and meanwhile, the content of the soluble dietary fiber in the bran is effectively improved, so that the defect that the gluten-containing flour product added with the modified bran is rough in taste is overcome.

Description

Bran modification method and gluten-containing flour product
Technical Field
The invention relates to the technical field of grain processing, in particular to a bran modification method and a gluten-containing flour product.
Background
The wheat bran has dietary fiber content of more than 40%, is rich in nutrients such as vitamins, minerals, antioxidant active substances, etc., but is removed during processing, resulting in nutrient component deficiency and insufficient intake of national dietary fiber and micronutrient. The wheat bran is added back to the flour and is used for producing staple food flour products. However, due to the low proportion of soluble dietary fibre in the bran dietary fibre, the addition of bran has a negative effect on both the formation of gluten and gluten proteins, and the flour product produced with bran has a low volume, a deep colour and a poor texture and taste. The negative effect of wheat bran on flour quality influences the processing of flour containing gluten and the selection of consumers to a certain extent, so that the proportion of soluble dietary fiber in the dietary fiber of the wheat bran is improved by a modification technology, the processing and eating quality of flour products containing the gluten is further improved, and the wheat bran-containing flour product has very important significance for guaranteeing national food safety, improving national dietary structure and improving national healthy diet level.
Disclosure of Invention
The invention mainly aims to provide a bran modification method and a gluten-containing flour product, aiming at modifying bran to improve the taste of the gluten-containing flour product.
In order to achieve the purpose, the invention provides a bran modification method, which comprises the following steps:
extruding and puffing bran to obtain a puffed product;
mixing the puffed product, water and xylanase, and performing semi-solid enzymolysis;
drying and crushing the enzymolysis product to obtain the modified bran.
Optionally, in the step of performing extrusion and expansion treatment on the bran to obtain an expanded product, a double-screw extruder is used for extrusion and expansion, and the temperature of a discharge port of the double-screw extruder is 130-170 ℃.
Optionally, the temperature of the discharge port of the twin-screw extruder is 130 ℃.
Optionally, in the step of mixing the puffed product, water and xylanase for semi-solid enzymolysis, the time of the semi-solid enzymolysis is 2-5 hours; and/or the presence of a gas in the gas,
the particle size of the puffed product is not more than 40 meshes.
Optionally, 0.5-2.5 ml of water is added into each gram of bran; and/or the presence of a gas in the gas,
and adding 200-1400U of xylanase into every gram of bran.
Optionally, 1ml of water is added per gram of bran.
Optionally, 1000U xylanase per gram of bran is added.
Optionally, the step of drying and crushing the enzymatic hydrolysate to obtain the modified bran comprises:
and drying the enzymolysis product at 100-110 ℃ for 30-45 min, then drying at 45-55 ℃ until the water content is 5-7%, then crushing, and sieving with a 60-mesh sieve to obtain the modified bran.
Furthermore, the present invention also proposes a gluten-containing flour product comprising modified bran obtained by the bran modification process as described above.
Optionally, the gluten-containing flour product comprises whole wheat bread.
In the technical scheme provided by the invention, a semi-solid enzymolysis method is adopted, so that the problems of nonuniform reaction of enzyme and a substrate and the like in a solid enzymolysis process are solved, and the problems of overhigh water content, easy microorganism breeding, difficult drying and the like in a liquid enzymolysis process are solved; by combining the extrusion technology and the semi-solid enzymolysis, the prepared bran is easier to dry, the large-scale processing production of the modified bran is facilitated, and meanwhile, the content of the soluble dietary fiber in the bran is effectively improved, so that the defect that the gluten-containing flour product added with the modified bran is rough in taste is overcome.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic flow chart of an embodiment of a bran modification method provided by the invention.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially. In addition, the meaning of "and/or" appearing throughout includes three juxtapositions, exemplified by "A and/or B" including either A or B or both A and B. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The wheat bran has dietary fiber content of more than 40%, is rich in nutrients such as vitamins, minerals, antioxidant active substances, etc., but is removed during processing, resulting in nutrient component deficiency and insufficient intake of national dietary fiber and micronutrient. The wheat bran is added back to the flour and is used for producing staple food flour products. However, due to the low proportion of soluble dietary fibre in the bran dietary fibre, the addition of bran has a negative effect on both the formation of gluten and gluten proteins, and the flour product produced with bran has a low volume, a deep colour and a poor texture and taste.
In view of the above, the invention provides a bran modification method, which combines semi-solid enzymolysis and extrusion technologies to obtain modified bran with high content of soluble dietary fiber, thereby solving the problem of rough taste of gluten-containing flour products. Fig. 1 shows an embodiment of a bran modification method according to the present invention.
Referring to fig. 1, the bran modification method includes the following steps:
and step S10, performing extrusion and expansion treatment on the bran to obtain an expanded product.
In the embodiment, the obtained bran raw material is subjected to extrusion puffing treatment, on one hand, under the extrusion shearing action of an extruder, the tissue structure of the bran can be changed, so that the fiber tissue of the bran is broken, nutrient substances in the bran are released, and insoluble dietary fibers are converted into soluble dietary fibers; on the other hand, the prepared bran is easier to dry, the production efficiency is improved, and the large-scale processing production of the modified bran is facilitated.
When a double-screw extruder is used for extrusion and puffing, the temperature of an outlet of the double-screw extruder influences the content of soluble dietary fibers in the modified bran. In view of the above, the temperature of the discharge port of the double-screw extruder is limited to 130-170 ℃, and when the temperature of the discharge port of the double-screw extruder is in the range, the content of the soluble dietary fiber in the modified bran of the final product can be effectively increased. Further, when the temperature of the discharge port of the twin-screw extruder was 130 ℃, the content of soluble dietary fiber in the modified bran reached a peak.
In addition, the temperature of other temperature zones of the double screw extruder can be 60 ℃ to 140 ℃, specifically, in one embodiment, the temperature of the four temperature zones of the double screw extruder in the material conveying direction is 60 ℃, 90 ℃, 120 ℃ and 140 ℃ in sequence.
And step S20, mixing the puffed product, water and xylanase, and performing semi-solid enzymolysis.
The enzymolysis method can break the glycosidic bond in the cellulose, hydrolyze macromolecular saccharides into soluble micromolecular compounds, thereby achieving the purpose of wheat bran modification. Compared with other technologies, the enzymolysis modification technology has the advantages of mild reaction conditions, high reaction speed, strong specificity and the like. The enzymolysis method comprises a solid enzymolysis treatment method, a liquid enzymolysis treatment method and a semi-solid enzymolysis treatment method. In the embodiment, a semi-solid enzymolysis treatment method is adopted, and compared with a solid enzymolysis process, the semi-solid enzymolysis method has the advantages that the enzyme and the substrate react more uniformly; compared with a liquid enzymolysis process, the semi-solid enzymolysis method is not easy to breed microorganisms, has low water content, is easy to dry, and is beneficial to large-scale processing and production of modified wheat bran. Furthermore, xylanases have a better enzymatic effect on bran than other enzymes (e.g. endoglucanases).
In the enzymolysis process, the content of soluble dietary fiber in the modified bran can be influenced by the addition amount of enzyme and water and the enzymolysis time. According to theoretical derivation and multiple tests, the time of semi-solid enzymolysis is 2-5 h, preferably 4 h; adding 0.5-2.5 ml of water into each gram of bran, preferably adding 1ml of water into each gram of bran; adding 200-1400U of xylanase into each gram of bran, preferably adding 1000U of xylanase into each gram of bran.
In addition, in order to further improve the enzymolysis effect, in one embodiment, the puffed product is first crushed and sieved, and then mixed with water and xylanase. Specifically, the particle size of the puffed product is not larger than 40 meshes, namely, the puffed product after crushing treatment can pass through 40 meshes.
It should be noted that, in this document, all references to particle size or mesh number of the screen refer to GB/T6003.1-2012 test sieve specification and test part 1: the metal wire woven mesh test screen is arranged.
And step S30, drying and crushing the enzymolysis product to obtain the modified bran.
In the embodiment, the modified bran can be obtained by drying and crushing the enzymolysis product obtained by the enzymolysis in the step S20. In specific implementation, the enzymolysis product can be dried for 30-45 min at 100-110 ℃ to inactivate the enzyme in the product; continuously drying at 45-55 ℃ until the water content is 5-7% (mass fraction, wt%); and then crushing the dried product, and sieving the crushed product with a 60-mesh sieve to obtain the modified bran.
In the technical scheme provided by the invention, a semi-solid enzymolysis method is adopted, so that the problems of nonuniform reaction of enzyme and a substrate and the like in a solid enzymolysis process are solved, and the problems of overhigh water content, easy microorganism breeding, difficult drying and the like in a liquid enzymolysis process are solved; by combining the extrusion technology and the semi-solid enzymolysis, the prepared bran is easier to dry, the large-scale processing production of the modified bran is facilitated, and meanwhile, the content of the soluble dietary fiber in the bran is effectively improved, so that the defect that the gluten-containing flour product added with the modified bran is rough in taste is overcome.
In addition, the invention also provides a gluten-containing flour product, such as noodles, steamed bread, steamed stuffed buns, dietary fiber powder, wholemeal bread and the like, which comprises the conventional flour component and the modified bran, wherein the preparation method of the modified bran refers to the above embodiments.
Taking whole wheat bread as an example, the raw materials of the whole wheat bread can comprise whole wheat flour (containing 12 wt% of modified bran), white granulated sugar, salt, butter and yeast. Sequentially adding the uniformly mixed whole wheat flour, yeast, white granulated sugar and salt into a stirring cylinder, stirring at low speed and slowly adding water, starting to stir at high speed when the basic substance in the cylinder is dry powder, and adding butter when the dough is stirred until the dough becomes eight gluten. The stirring was stopped until the inner wall of the stirring cylinder and the dough became smooth and the dough could be pulled into a uniform film. Taking out the kneaded dough, slightly shaping, and placing in a proofing box for proofing for 45min, wherein the temperature and humidity of the proofing box are 30 deg.C and 85% respectively. After proofing, the large dough was divided into several 100g small doughs. Exhausting and shaping the small dough after being divided, performing secondary fermentation after rounding, and baking in an oven after 60min of fermentation. Baking the bread at 185 deg.C and 175 deg.C for 15min until the surface of the bread becomes golden yellow, and discharging.
The technical solutions of the present invention are further described in detail below with reference to specific examples and drawings, it should be understood that the following examples are merely illustrative of the present invention and are not intended to limit the present invention.
Example 1
The temperature of the twin-screw extruder is 60 ℃, 90 ℃, 120 ℃, 140 ℃ and 130 ℃ (discharge port temperature) along the material conveying direction. Weighing 1000g of wheat bran, and adding the wheat bran into an extruder for extrusion and puffing.
Taking the puffed product at the discharge port, mixing with 1000ml of water and 106And uniformly mixing the U xylanase, and carrying out enzymolysis for 4 hours at 50 ℃ to obtain an enzymolysis product.
Drying the enzymolysis product at 105 deg.C for 40min to inactivate enzyme in the product; then continuously drying at 50 ℃ until the water content is 5-7 percent (mass fraction, wt%); and then crushing the dried product, and sieving the crushed product by a 60-mesh sieve to obtain modified bran, wherein the proportion of soluble dietary fibers in the modified bran in the total fibers is 12.3 percent.
Example 2
The temperature of the twin-screw extruder is 60 ℃, 90 ℃, 120 ℃, 140 ℃ and 130 ℃ (discharge port temperature) along the material conveying direction. Weighing 1000g of wheat bran, and adding the wheat bran into an extruder for extrusion and puffing.
Taking the puffed product at the discharge port, mixing with 1000ml of water and 106Mixing U-xylanase uniformly, and performing enzymolysis at 50 deg.C for 4 hr to obtainTo an enzymatic product.
Drying the enzymolysis product at 105 deg.C for 45min to inactivate enzyme in the product; continuously drying at 45 ℃ until the water content is 5-7% (mass fraction, wt%); and then crushing the dried product, and sieving the crushed product with a 60-mesh sieve to obtain modified bran, wherein the proportion of soluble dietary fibers in the modified bran in the total fibers is 11.9%.
Example 3
The temperature of the twin-screw extruder is 60 ℃, 90 ℃, 120 ℃, 140 ℃ and 130 ℃ (discharge port temperature) along the material conveying direction. Weighing 1000g of wheat bran, and adding the wheat bran into an extruder for extrusion and puffing.
Taking the puffed product at the discharge port, mixing with 1000ml of water and 106And uniformly mixing the U xylanase, and carrying out enzymolysis for 4 hours at 50 ℃ to obtain an enzymolysis product.
Drying the enzymolysis product at 100 deg.C for 40min to inactivate enzyme in the product; then continuously drying at 50 ℃ until the water content is 5-7 percent (mass fraction, wt%); and then crushing the dried product, and sieving the crushed product by a 60-mesh sieve to obtain modified bran, wherein the proportion of soluble dietary fibers in the modified bran in the total fibers is 11.6%.
Example 4
The temperature of the twin-screw extruder is 60 ℃, 90 ℃, 120 ℃, 140 ℃ and 130 ℃ (discharge port temperature) along the material conveying direction. Weighing 1000g of wheat bran, and adding the wheat bran into an extruder for extrusion and puffing.
Taking the puffed product at the discharge port, mixing with 1000ml of water and 106And uniformly mixing the U xylanase, and carrying out enzymolysis for 4 hours at 50 ℃ to obtain an enzymolysis product.
Drying the enzymolysis product at 110 deg.C for 30min to inactivate enzyme in the product; continuously drying at 55 ℃ until the water content is 5-7% (mass fraction, wt%); then crushing the dried product, and sieving the crushed product with a 60-mesh sieve to obtain modified bran, wherein the proportion of soluble dietary fiber in the modified bran in the total fiber is 12.0 percent (weight percentage content).
Example 5
Compared with the example 1, the other steps are the same except that the temperature of the discharge hole is changed to 150 ℃. The detection shows that the proportion of the soluble dietary fiber in the total fiber in the modified bran is 9.1%.
Example 6
Compared with the example 1, the other steps are the same except that the temperature of the discharge hole is changed to 170 ℃. The detection proves that the proportion of the soluble dietary fiber in the modified bran in the total fiber is 8.9%.
Example 7
Compared with the example 1, the steps are the same except that the enzymolysis time is changed from 4h to 2 h. The detection proves that the proportion of the soluble dietary fiber in the modified bran in the total fiber is 9.5%.
Example 8
Compared with the example 1, the steps are the same except that the enzymolysis time is changed from 4h to 3 h. The detection proves that the proportion of the soluble dietary fiber in the modified bran in the total fiber is 10.5%.
Example 9
Compared with the example 1, the steps are the same except that the enzymolysis time is changed from 4h to 5 h. The detection proves that the proportion of the soluble dietary fiber in the modified bran in the total fiber is 9.3%.
Example 10
Compared with example 1, except that the addition amount of xylanase is 106U is changed to 2 x 105Except for U, the other steps are the same. The detection shows that the proportion of the soluble dietary fiber in the total fiber in the modified bran is 9.1%.
Example 11
Compared with example 1, except that the addition amount of xylanase is 106U is changed to 6 x 105Except for U, the other steps are the same. The detection proves that the proportion of the soluble dietary fiber in the modified bran in the total fiber is 9.4%.
Example 12
Compared with example 1, except that the addition amount of xylanase is 106U is changed to 1.4 × 106Except for U, the other steps are the same. The detection proves that the proportion of the soluble dietary fiber in the total fiber in the modified bran is 10.7%.
Example 13
The procedure was the same as in example 1 except that the amount of water added was changed from 1000ml to 500 ml. The detection shows that the proportion of the soluble dietary fiber in the total fiber in the modified bran is 9.1%.
Example 14
The procedure was the same as in example 1 except that the amount of water added was changed from 1000ml to 1500 ml. The detection proves that the proportion of the soluble dietary fiber in the modified bran in the total fiber is 9.9%.
Example 15
The procedure was the same as in example 1 except that the amount of water added was changed from 1000ml to 2500 ml. The detection proves that the proportion of the soluble dietary fiber in the total fiber in the modified bran is 10.9%.
Comparative example 1
Compared with the example 1, the other steps are the same except that the temperature of the discharge hole is changed to 90 ℃. The detection proves that the proportion of the soluble dietary fiber in the modified bran in the total fiber is 5.2%.
Comparative example 2
Compared with the example 1, the other steps are the same except that the temperature of the discharge hole is changed to 110 ℃. The detection proves that the proportion of the soluble dietary fiber in the modified bran in the total fiber is 6.7%.
Comparative example 3
Compared with the example 1, the steps are the same except that the enzymolysis time is changed from 4h to 1 h. The detection proves that the proportion of the soluble dietary fiber in the modified bran in the total fiber is 7.2%.
Comparative example 4
Compared with example 1, except that the addition amount of xylanase is 106Except that U is changed to 0, other steps are the same. The detection proves that the proportion of the soluble dietary fiber in the modified bran in the total fiber is 6.9%.
In the above examples and comparative examples, the proportion of soluble dietary fiber in the total fiber was generally higher in the modified bran produced in the examples than in the comparative examples. Obviously, the method can effectively improve the proportion of the soluble dietary fibers in the bran in the total fibers, and the temperature of the discharge hole, the addition of the enzyme and the water and the enzymolysis time can influence the proportion of the soluble dietary fibers in the total fibers.
Example 16
300g of whole wheat flour (containing 12 wt% of the modified bran prepared in example 1), 4.5g of yeast, 40g of white granulated sugar and 2g of salt are sequentially added into a stirring tank, low-speed stirring is carried out, water is slowly added, high-speed stirring is started when basic dry flour in the tank is dry, and 24g of butter is added after dough is stirred to form eight gluten. The stirring was stopped until the inner wall of the stirring cylinder and the dough became smooth and the dough could be pulled into a uniform film. Taking out the kneaded dough, slightly shaping, and placing in a proofing box for proofing for 45min, wherein the temperature and humidity of the proofing box are 30 deg.C and 85% respectively. After proofing, the large dough was divided into several 100g small doughs. Exhausting and shaping the small dough after being divided, performing secondary fermentation after rounding, and baking in an oven after 60min of fermentation. Baking the bread in an oven at the temperature of 185 ℃ and 175 ℃ for 15min until the surface of the bread turns golden yellow, and discharging the bread to obtain the whole wheat bread.
Comparative example 5
The procedure was the same as in example 16 except that the modified bran obtained in example 1 was changed to an untreated wheat bran.
The quality of the whole wheat breads produced in example 16 and comparative example 5 was examined, and items including cohesiveness, chewiness, and specific volume were examined. The results are shown in Table 1.
TABLE 1 quality of Whole wheat bread
Cohesion property Elasticity/mm Specific volume/ml/g
Example 16 0.47±0.02 0.81±0.03 4.13±0.02
Comparative example 5 0.44±0.01 0.73±0.02 3.76±0.01
As can be seen from the above table, the whole wheat bread prepared in example 16 has higher elasticity, cohesiveness and specific volume than those of comparative example 5, which indicates that the taste quality of the whole wheat bread is improved after the modified bran prepared by the method of the present invention is added. The reason for the improvement is probably that the content of the soluble dietary fiber is increased, on one hand, gluten network is formed by the gluten protein, the gluten network is strengthened, and the elasticity is improved; on the other hand, after enzymolysis, the grain size of the wheat bran is reduced, the damage effect on the gluten is weakened, and the specific volume and the texture characteristics of the bread are obviously improved.
The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall be included in the scope of the present invention.

Claims (10)

1. A bran modification method is characterized by comprising the following steps:
extruding and puffing bran to obtain a puffed product;
mixing the puffed product, water and xylanase, and performing semi-solid enzymolysis;
drying and crushing the enzymolysis product to obtain the modified bran.
2. A bran modification method as claimed in claim 1, wherein in the step of extruding and puffing bran to obtain puffed product, a twin screw extruder is used for extruding and puffing, and the temperature of the discharge port of the twin screw extruder is 130 ℃ to 170 ℃.
3. A bran modification process as claimed in claim 2, in which the discharge outlet of the twin screw extruder is at a temperature of 130 ℃.
4. A bran modification method according to claim 1, wherein in the step of mixing the puffed product, water and xylanase for semi-solid enzymolysis, the semi-solid enzymolysis time is 2-5 hours; and/or the presence of a gas in the gas,
the particle size of the puffed product is not more than 40 meshes.
5. A bran modification method as claimed in claim 1, wherein 0.5 to 2.5ml of water is added per gram of bran; and/or the presence of a gas in the gas,
and adding 200-1400U of xylanase into every gram of bran.
6. A bran modification process as claimed in claim 5, in which 1ml of water is added per gram of bran.
7. A bran modification process as claimed in claim 5, in which 1000U xylanase per gram of bran is added.
8. A bran modification process as claimed in claim 1, wherein the step of drying and crushing the enzymatic hydrolysate to obtain modified bran comprises:
and drying the enzymolysis product at 100-110 ℃ for 30-45 min, then drying at 45-55 ℃ until the water content is 5-7%, then crushing, and sieving with a 60-mesh sieve to obtain the modified bran.
9. A gluten-containing flour product comprising modified bran produced by the bran modification process of any one of claims 1 to 8.
10. The gluten-containing flour product of claim 9, wherein the gluten-containing flour product comprises whole wheat bread.
CN202110634315.1A 2021-06-07 2021-06-07 Bran modification method and gluten-containing flour product Pending CN113397091A (en)

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CN113841830A (en) * 2021-09-22 2021-12-28 运城学院 Triticale bran with probiotic activity and processing technology thereof
CN113841830B (en) * 2021-09-22 2023-11-24 运城学院 Black wheat bran with probiotic activity and processing technology thereof

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