Bran characteristics impact the whole wheat noodle quality

Feng, Wang; CHAO, Huimei; XU, Zhihan; Wu, Yi; SUN, Luqian; WANG, Naifu

doi:10.1590/fst.29322

Cited by 6 publications

(5 citation statements)

References 27 publications

(44 reference statements)

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“…Similarly, Wang et al . (2022) showed that by adding wheat bran to noodles, the resistance to cooking and adhesiveness of the products increased.…”

Section: Resultsmentioning

confidence: 99%

Effect of cellulase‐treated wheat bran on physicochemical and sensorial properties of fibre‐rich pasta

Mohammadi,

Zoghi,

Azizi

2023

Int J of Food Sci Tech

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SummaryThe addition of wheat bran dietary fiber to the pasta improves its nutritional value, while affects negatively the quality of the product. This study aimed to improve the physicochemical and sensorial properties of wheat bran pasta by evaluating the effect of cellulase‐treated wheat bran (CTWB) on the rheological properties of the dough and the quality of produced pasta. Untreated wheat bran was used to produce control samples. Then, wheat bran at levels of 5, 10, 15, and 20% was treated with 0.1 and 0.3% cellulase. Rheological characteristics of the produced dough were measured by farinograph and extensograph. Finally, the cooking and sensory properties of pasta were evaluated. Based on the obtained results, applying CTWB has led to an increase in farinograph quality number, an increase in dough energy and extensibility, and a decrease in the resistance to extension of the dough. Also, the cooking quality (cooking loss and adhesiveness) of pasta samples improved using CTWB. Pasta samples containing 5 and 10% wheat bran treated with 0.3% cellulase were selected as optimum treatments for both dough and pasta properties. The findings in this study indicated that CTWB added to pasta improved the cooking characteristics and sensorial properties of pasta, significantly.

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“…Similarly, Wang et al . (2022) showed that by adding wheat bran to noodles, the resistance to cooking and adhesiveness of the products increased.…”

Section: Resultsmentioning

confidence: 99%

Effect of cellulase‐treated wheat bran on physicochemical and sensorial properties of fibre‐rich pasta

Mohammadi,

Zoghi,

Azizi

2023

Int J of Food Sci Tech

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“…Generally, soluble polyphenols do not react with other molecules physically or chemically, and can be extracted by traditional polar water/organic solvents (Călinoiu & Vodnar, 2018). However, insoluble-bound phenols are usually combined with plant cell wall polysaccharides in the form of ester bonds or covalent bonds, so it is not easy to extract them by traditional methods, resulting in the difficulty of effective utilization of these highly active substances (Wang et al, 2022b). In recent years, more and more studies have shown that the content and antioxidant activity of insoluble-bound phenols in wheat bran are higher than those of soluble polyphenols (Mazahir et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Penicillium fermentation combined with enzyme treatment to enhance the release of phenolic acids from wheat bran

CHAI

ZHONG

et al. 2023

Food Sci. Technol

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Phenols from wheat bran play an important role in improving the physiological function of human body because of their potential antioxidant capacity. However, most of the phenols in wheat bran exist in the form of insoluble binding, which limits their application in the field of food and medicine. In this paper, the modification of wheat bran by Penicillium solid-state fermentation (SSF) was studied. It was found that the content of free phenolic acids in wheat bran was significantly correlated with the activity of key hydrolytic enzymes in the fermentation process. On the fifth day of Penicillium fermentation, the content of free phenolic acids was the highest, which was 750.98 μg/g, which was 1.78 times higher than that of the control. The release of free phenolic acids was highest when wheat bran was treated with compound enzyme at 300 U/mL. Furthermore, the structure of wheat bran was significantly changed by fermentation with enzyme addition. On the 5th day of fermentation, the content of free phenolic acids was as high as 1500 μg/g, which was twice as much as that of fermented bran and 3.56 times that of unfermented bran.

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“…Starch is one of the most important commodities in the world, playing an important role in many fields, among which the composition and functional changes of glutinous rice starch have a great impact on its industrial application (Thitisaksakul et al, 2021). Gelatinization and rejuvenation of starch can form gels with a certain network structure, whose texture qualities such as hardness, elasticity and chewiness have an important impact on the food quality of related products (Xie et al, 2022;Wang et al, 2022). During the industrial production of glutinous rice flour by food enterprises, in order to achieve the purpose of sterilization and rapid drying, the high temperature treatment at 180 °C will lead to the pre-gelatinization of starch (Tian et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Effects of carrot powder on properties of pre-gelatinized waxy rice starch

WANG

et al. 2022

Food Sci. Technol

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The physicochemical properties and structure changes of pregelatinized Waxy rice starch (PWRS) were studied by measuring the thermodynamic properties, crystal structure, texture properties, dynamic rheology, freeze-thaw stability, microstructure and sensory analysis of PWRS. The results showed that when carrot powder was added, the initial gelatinization temperature of PWRS increased, the crystallinity increased first and then decreased, the crystal structure presented no changes, the pores in the microstructure increased, the water holding capacity increased, the weak binding water content also increased, and the water separation rate decreased under different freezing-thawing cycles. Compared with pure glutinous rice starch, when the addition of carrot powder was controlled within 10%, the gel strength and solid properties of glutinous rice starch would be increased, and the elasticity and hardness could also be increased. When the additive amount was more than 10%, the starch gel tends to be liquid, the hardness decreased, and the gel structure was difficult to form. Therefore, adding carrot powder can improve the gel properties of glutinous rice starch, which is expected to provide a theoretical basis for delaying the aging of glutinous rice starch.

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Bran characteristics impact the whole wheat noodle quality

Cited by 6 publications

References 27 publications

Effect of cellulase‐treated wheat bran on physicochemical and sensorial properties of fibre‐rich pasta

Effect of cellulase‐treated wheat bran on physicochemical and sensorial properties of fibre‐rich pasta

Penicillium fermentation combined with enzyme treatment to enhance the release of phenolic acids from wheat bran

Effects of carrot powder on properties of pre-gelatinized waxy rice starch

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