Effect of extrusion and semi-solid enzymatic hydrolysis modifications on the quality of wheat bran and steamed bread containing bran

Abstract

In this study, raw wheat bran was modified by extrusion combined with semi-solid enzymatic hydrolysis. After modification, the percentage of soluble dietary fiber in wheat bran increased from 3.3% to 8.1%. The amount of soluble fiber as a percentage of total fiber increased from 6.2% to 16.4%. Modified wheat bran showed higher molar ratios of arabinose and xylose, larger polysaccharide molecular weight, and looser microstructure, compared with raw wheat bran. The dough with modified wheat bran showed similar formation time and water absorption as the wheat flour and better air-holding capacity than wheat flour. The steamed bread containing modified wheat bran showed better sensory qualities, and lower starch digestibility in vitro than the steamed bread containing raw wheat bran. In summary, the results suggest that the wheat bran modified by extrusion combined with semi-solid enzymatic hydrolysis has good potential as a functional ingredient in staple foods.