麦麸预处理技术应用于全麦粉及其制品品质改良的研究进展

韩静; 陈鹏; 孙冰华; 王晓曦; 马森

doi:10.12187/2024.04.004

August 2024

Article Contents

HAN Jing, CHEN Peng, SUN Binghua, et al. Research progress on the application of wheat bran pretreatment technology in the quality improvement of whole wheat flour and its products[J]. Journal of Light Industry, 2024, 39(4): 26-33. doi: 10.12187/2024.04.004

Citation: HAN Jing, CHEN Peng, SUN Binghua, et al. Research progress on the application of wheat bran pretreatment technology in the quality improvement of whole wheat flour and its products[J]. Journal of Light Industry, 2024, 39(4): 26-33. doi: 10.12187/2024.04.004 shu

Research progress on the application of wheat bran pretreatment technology in the quality improvement of whole wheat flour and its products

College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China

Received Date: 2023-10-09
Accepted Date: 2024-01-17
Available Online: 2024-08-15

Abstract

The presence of wheat bran often leads to poor taste and stability of whole wheat flour and its products. By leveraging wheat bran pretreatment technology, the quality characteristics of whole wheat flour and its products can be effectively enhanced. This paper reviewed the common wheat bran pretreatment technologies, analyzed their effects on the processing properties, nutritional characteristics, and storage stability of whole wheat flour, and also discussed the application of these technologies in improving the eating quality of whole wheat products (such as Mantou, deep-fried dough sticks, bread and noodles). It was believed that crushing treatment such as stone mill, roller mill, ultrafine mill, etc. could increase the bioavailability of nutrients and reduce the content of anti-nutrients such as phytic acid, but did not change its chemical composition. While heat treatment (dry heat treatment, wet heat treatment, and superheated steam treatment) and extrusion treatment could inactivate highly active endogenous enzymes in wheat bran and prolong its storage period, they could lead to degradation of phenolic substances, thermal oxidation of fatty acids, and dull color. Biological treatment (enzymatic hydrolysis and fermentation) could increase the contents of soluble dietary fiber and improve the processing and nutritional properties of whole wheat flour, but it could not meet the diverse needs of high fiber flour products. In the future, combining with the advantages of a single pretreatment technology, guided by market demand and industrial production, the process parameters of wheat bran pretreatment technology should be further optimized, to accurately regulate the method and sequence of combined treatment, improve the quality of whole wheat flour and its products. This will provide reference for the study of the regulation mechanism of wheat bran pretreatment technology.
- wheat bran,
- whole wheat flour,
- pretreatment technology,
- quality improvement
References
1. [1]
  牛猛,侯国泉.全麦粉及制品:营养组成、健康功效与品质改良[J].粮油食品科技,2022,30(2):8-17.
2. [2]
  李雪杰,张剑,郑文刚,等.小麦麸皮挤压加工对全麦粉面团及馒头的影响[J].食品与发酵工业,2020,46(5):181-187.
3. [3]
  董吉林,李鹏冲,景新俊,等.全麦面粉营养特征、生理功能及产品开发现状述评[J].轻工学报,2018,33(3):45-50.
4. [4]
  刘阳,赵佳,邢青斌,等.我国谷类及其制品主要成分分析[J].中国食物与营养,2019,25(10):53-57.
5. [5]
  吴远宁,周坚,沈汪洋,等.全麦粉储藏稳定性的研究进展[J].粮食与油脂,2021,34(7):8-10
  ,23.
6. [6]
  蔡梦迪,熊双丽,李安林,等.全麦粉的不足与改良技术研究进展[J].现代食品,2022,28(7):11-14.
7. [7]
  PACKKIA-DOSS P P,CHEVALLIER S,PARE A,et al.Effect of supplementation of wheat bran on dough aeration and final bread volume[J].Journal of Food Engineering,2019,252:28-35.
8. [8]
  NIU M,HOU G G,KINDELSPIRE J,et al.Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers[J].Food Chemistry,2017,223:16-24.
9. [9]
  崔明玉.酵子中植酸降解酵母菌的筛选及其发酵全麦馒头面团的特性研究[D].郑州:河南工业大学,2019.
10. [10]
  王潜,刘远晓,李萌萌,等.热处理对麦麸及全麦制品品质改善研究进展[J].中国粮油学报,2023,38(12):235-243.
11. [11]
  李治.不同处理方式对小麦麸皮理化性质影响的研究[D].天津:天津科技大学,2018.
12. [12]
  ROSA N N,BARRON C,GAIANI C,et al.Ultra-fine grinding increases the antioxidant capacity of wheat bran[J].Journal of Cereal Science,2013,57(1):84-90.
13. [13]
  苗字叶,刘阳星月,姚亚亚,等.麦麸营养成分的利用及改性现状[J].粮食与油脂,2020,33(12):18-20.
14. [14]
  毛濛兰.麦麸生物改性及其在全麦馒头中的应用[D].南京:南京农业大学,2020.
15. [15]
  陈蒙慧,刘远晓,关二旗,等.生物处理对麦麸品质及全麦制品品质改善的研究进展[J].食品与发酵工业,2023,49(7):324-329.
16. [16]
  NOORT M W J,VAN HAASTER D,HEMERY Y,et al.The effect of particle size of wheat bran fractions on bread quality-evidence for fibre-protein interactions[J].Journal of Cereal Science,2010,52(1):59-64.
17. [17]
  朱璠.麸皮处理及和面工艺对全麦面团及面包的影响[D].无锡:江南大学,2021.
18. [18]
  BREWER L R,KUBOLA J,SIRIAMORNPUN S,et al.Wheat bran particle size influence on phytochemical extractability and antioxidant properties[J].Food Chemistry,2014,152:483-490.
19. [19]
  CǍLINOIU L F,CǍTOI A F,VODNAR D C.Solid-state yeast fermented wheat and oat bran as a route for delivery of antioxidants[J].Antioxidants,2019,8(9):372.
20. [20]
  AKTAS-AKYILDIZ E,MATTILA O,SOZER N,et al.Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran[J].Journal of Cereal Science,2017,78:25-32.
21. [21]
  DEMUTH T,BETSCHART J,NYSTRÖM L.Structural modifications to water-soluble wheat bran Arabinoxylan through milling and extrusion[J].Carbohydrate Polymers,2020,240:116328.
22. [22]
  KONG F,WANG L,GAO H F,et al.Process of steam explosion assisted superfine grinding on particle size, chemical composition and physico-chemical properties of wheat bran powder[J].Powder Technology,2020,371:154-160.
23. [23]
  JACOBS P J,HEMDANE S,DELCOUR J A,et al.Dry heat treatment affects wheat bran surface properties and hydration kinetics[J].Food Chemistry,2016,203:513-520.
24. [24]
  LAUKOVÁ M,KAROVIČOVÁ J,MINAROVIČOVÁ L,et al.Effect of thermal stabilization on physico-chemical parameters and functional properties of wheat bran[J].Potravinarstvo Slovak Journal of Food Sciences,2020,14:170-177.
25. [25]
  张岩岩,李雪杰,张剑,等.微波辐照对直接研磨法全麦粉的储藏稳定性与品质的影响[J].河南农业大学学报,2020,54(3):506-512.
26. [26]
  DEROOVER L,TIE Y X,VERSPREET J,et al.Modifying wheat bran to improve its health benefits[J].Critical Reviews in Food Science and Nutrition,2020,60(7):1104-1122.
27. [27]
  VAN ROOYEN J,SIMSEK S,OYEYINKA S A,et al.Holistic view of starch chemistry,structure and functionality in dry heat-treated whole wheat kernels and flour[J].Foods,2022,11(2):207.
28. [28]
  SRUTHI N U,PREMJIT Y,PANDISELVAM R,et al.An overview of conventional and emerging techniques of roasting:Effect on food bioactive signatures[J].Food Chemistry,2021,348:129088.
29. [29]
  叶国栋,汪丽萍,沈汪洋,等.麸皮稳定化处理方式对全麦粉品质的影响[J].食品工业科技,2021,42(6):15-21.
30. [30]
  RICO D,VILLAVERDE A,MARTINEZ-VILLALUENGA C,et al.Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient[J].Foods,2020,9(6):781.
31. [31]
  SPAGGIARI M,RICCI A,CALANI L,et al.Solid state lactic acid fermentation:A strategy to improve wheat bran functionality[J].LWT-Food Science and Technology,2020,118:108668.
32. [32]
  ZHAO H M,GUO X N,ZHU K X.Impact of solid state fermentation on nutritional,physical and flavor properties of wheat bran[J].Food Chemistry,2017,217:28-36.
33. [33]
  SERVI S,ÖZKAYA H,COLAKOGLU A S.Dephytinization of wheat bran by fermentation with bakers’ yeast, incubation with barley malt flour and autoclaving at different pH levels[J].Journal of Cereal Science,2008,48(2):471-476.
34. [34]
  LIU C M,YAN X Y,XU X F,et al.Changes in granular swelling and rheological properties of food crop starches modified by superheated steam[J].Starch-Starke,2019,71(3/4):1800132.
35. [35]
  HU Y M,WANG L J,LI Z G.Superheated steam treatment on wheat bran:Enzymes inactivation and nutritional attributes retention[J].LWT-Food Science and Technology,2018,91:446-452.
36. [36]
  KONG F,WANG L,CHEN H Z,et al.Improving storage property of wheat bran by steam explosion[J].International Journal of Food Science & Technology,2021,56(1):287-292.
37. [37]
  刘畅,孟倩楠,刘晓飞,等.挤压膨化技术及其应用研究进展[J].饲料研究,2021,44(4):137-140.
38. [38]
  YAN X G,YE R,CHEN Y.Blasting extrusion processing:The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran[J].Food Chemistry,2015,180:106-115.
39. [39]
  XUE Y M,CUI X B,ZHANG Z H,et al.Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans[J].Food Chemistry,2020,302:125332.
40. [40]
  AKTAS-AKYILDIZ E,MASATCIOGLU M T,KÖKSEL H.Effect of extrusion treatment on enzymatic hydrolysis of wheat bran[J].Journal of Cereal Science,2020,93:102941.
41. [41]
  叶明星.小麦胚提取工艺和稳定化处理对麦胚品质影响的研究[D].郑州:河南工业大学,2016.
42. [42]
  张琳,张仁堂.我国全麦食品品质改良研究进展[J].粮油食品科技,2020,28(2):36-42.
43. [43]
  张成龙.全麦粉品质改良研究[D].郑州:河南工业大学,2013.
44. [44]
  孙蓬.亲水胶体-红薯淀粉复合物的流变特性及其应用研究[D].烟台:烟台大学,2021.
45. [45]
  王赛民,于洋,刘金光,等.固态发酵麦麸对面团及面条品质的影响[J].食品工业科技,2023,44(2):107-114.
46. [46]
  CODA R,KATINA K,RIZZELLO C G.Bran bioprocessing for enhanced functional properties[J].Current Opinion in Food Science,2015,1:50-55.
47. [47]
  ZHANG M Y,LIAO A M,THAKUR K,et al.Modification of wheat bran insoluble dietary fiber with carboxymethylation,complex enzymatic hydrolysis and ultrafine comminution[J].Food Chemistry,2019,297:124983.
48. [48]
  ZHAO G Z,GAO Q D,HADIATULLAH H,et al.Effect of wheat bran steam explosion pretreatment on flavors of nonenzymatic browning products[J].LWT-Food Science and Technology,2021,135:110026.
49. [49]
  BAUER J L,HARBAUM-PIAYDA B,STÖCKMANN H,et al.Antioxidant activities of corn fiber and wheat bran and derived extracts[J].LWT-Food Science and Technology,2013,50(1):132-138.
50. [50]
  LIU W J,BRENNAN M A,SERVENTI L,et al.Effect of cellulase,xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran[J].Food Chemistry,2017,234:93-102.
51. [51]
  ARTE E,RIZZELLO C G,VERNI M,et al.Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran[J].Journal of Agricultural and Food Chemistry,2015,63(39):8685-8693.
52. [52]
  NORDLUND E,KATINA K,AURA A M,et al.Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex[J].Journal of Cereal Science,2013,58(1):200-208.
53. [53]
  CODA R,KÄRKI I,NORDLUND E,et al.Influence of particle size on bioprocess induced changes on technological functionality of wheat bran[J].Food Microbiology,2014,37:69-77.
54. [54]
  CODA R,RIZZELLO C G,CURIEL J A,et al.Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions[J].Innovative Food Science & Emerging Technologies,2014,25:19-27.
55. [55]
  ZHANG H W,YANG M D,FAN X F.Study on modification of dietary fiber from wheat bran[J].Advanced Materials Research,2011,183/184/185:1268-1272.
56. [56]
  BARTKIENE E,ZOKAITYTE E,LELE V,et al.Combination of extrusion and fermentation with Lactobacillus plantarum and L.uvarum strains for improving the safety characteristics of wheat bran[J].Toxins,2021,13(2):163.
57. [57]
  吕春月,杨庆余,刘璐,等.微波联合酶法对小麦麸皮品质改良及结构特性影响[J].食品工业科技,2020,41(21):21-28.
58. [58]
  刘宁.麦麸膳食纤维对馒头发酵过程中蛋白特性及其品质的影响[D].郑州:河南工业大学,2020.
59. [59]
  吕军仓,席小艳.质构分析仪在面制品品质评价中的应用[J].粮油加工与食品机械,2006(3):73-74,77.
60. [60]
  ZHANG Y,GAO F M,HE Z H.Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour[J].Cereal Chemistry,2019,96(1):104-114.
61. [61]
  叶文俊,汪丽萍,叶国栋,等.不同改性麸皮回填全麦粉馒头品质特性的比较[J].食品工业科技,2023,44(10):20-26.
62. [62]
  杜月红.挤压膨化燕麦粉对油条品质的影响[J].粮食与油脂,2020,33(11):61-64.
63. [63]
  李旭,朱琪,张胜来.油条配方改良及其参数优化研究[J].农产品加工(下半月),2021(12):39-41,45.
64. [64]
  刘兴丽,张菁,吴昊,等.真空和面协同冻融处理对油条胚微观结构和品质的影响研究[J].食品工业科技,2022,43(11):112-118.
65. [65]
  孟令晗,雷思佳,吴迪,等.全麦速冻油条复热加工中风味与抗氧化特性[J].食品科学,2022,43(4):167-174.
66. [66]
  李超文.麦麸的添加对油条品质的影响研究[D].无锡:江南大学,2014.
67. [67]
  李超文,郭晓娜,朱科学.油条风味物质组成分析及添加麦麸对其影响的研究[J].中国粮油学报,2015,30(5):6-10.
68. [68]
  李玲,王立,钱海峰,等.全麦粉对油条面团和油条质量的影响[J].现代食品科技,2016,32(1):242-249.
69. [69]
  REZAEI S,ALI NAJAFI M,HADDADI T.Effect of fermentation process,wheat bran size and replacement level on some characteristics of wheat bran,dough,and high-fiber Tafton bread[J].Journal of Cereal Science,2019,85:56-61.
70. [70]
  JIN X X,LIN S Y,GAO J,et al.How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties[J].Journal of Cereal Science,2020,96:103081.
71. [71]
  DE BONDT Y,HERMANS W,MOLDENAERS P,et al.Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume[J].Food Hydrocolloids,2021,113:106348.
72. [72]
  LIN S Y,JIN X X,GAO J,et al.Impact of wheat bran micronization on dough properties and bread quality:Part Ⅱ-Quality,antioxidant and nutritional properties of bread[J].Food Chemistry,2022,396:133631.
73. [73]
  NAVROTSKYI S,GUO G,BAENZIGER P S,et al.Impact of wheat bran physical properties and chemical composition on whole grain flour mixing and baking properties[J].Journal of Cereal Science,2019,89:102790.
74. [74]
  MESSIA M C,REALE A,MAIURO L,et al.Effects of pre-fermented wheat bran on dough and bread characteristics[J].Journal of Cereal Science,2016,69:138-144.
75. [75]
  LIU Y M,SHIAU S Y.Rheological, antioxidative,and sensory properties of Chinese alkaline noodle prepared with regular and whole wheat flour[J].International Journal of Food Engineering,2018,14(1):20170279.
76. [76]
  王昱靖.麸皮粗细度对全麦粉挂面品质的影响研究[J].现代食品,2016(7):107-108.
77. [77]
  刘姣,汪丽萍,吴卫国,等.麦麸木聚糖酶处理条件对全麦挂面品质的影响[J].粮油食品科技,2016,24(3):79-85.
Proportional views

Get Citation

PDF

XML

Article Metrics

Article views(1307) PDF downloads(18) Cited by()

Ralated

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Research progress on the application of wheat bran pretreatment technology in the quality improvement of whole wheat flour and its products

Abstract

References

Proportional views

Article Metrics

Ralated

Proportional views

通讯作者: 陈斌, bchen63@163.com