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首页> 外文期刊>Journal of Cereal Science >Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread
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Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread

机译：发酵过程，麦麸和替换水平对小麦麸皮，面团和高纤维Tafton面包的一些特征的影响

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摘要

This study investigated the effects of different particle sizes of sterilized wheat bran (100-200, 200-300 and 300-400 mu m), their replacement levels at 5, 10, and 15% (based on flour w/w) and also their fermentation by Saccharomyces cerevisiae PTCC 5052 on the qualities of Tafton bread. Measurements indicated how these parameters affected pH, TTA, phytic acid, protein, ash, fat, soluble and insoluble dietary fiber contents in sterilized wheat bran samples. The volume of dough samples and the sensory properties of Tafton bread samples were examined. The lowest amount of phytic acid (2.0 +/- 0.12%) was observed in fermented sterilized wheat bran (FSWB) which had particle sizes of 100-200 mu m (p & 0.05). Also, the highest amount of soluble dietary fiber (6.7 +/- 0.4%) was observed in FSWB which had particle sizes of 200-300 mu m (p & 0.05). The largest increase in dough volume (284.0 4.9%) was observed in dough sample containing the FSWB which had particle sizes of 100-200 mu m at the 15% replacement level (p & 0.05). The Tafton bread sample that had been prepared with FSWB (200-300 mu m and 15% replacement level (7.50 +/- 0.54), tasted fresher according to sensory attributes after 24 h, compared to the control sample (5.80 +/- 0.79) which had no sterilized wheat bran.
机译：本研究调查了不同粒度的灭菌小麦麸（100-200,200-300和300-400 mu m）的影响，它们的替代水平在5,10和15％（基于面粉w / w），也是如此他们通过Saccharomyces Cerevisiae PTCC 5052对Tafton面包品质的发酵。测量表明，这些参数如何影响灭菌小麦麸样品中的pH，TTA，植物，蛋白质，灰分，溶剂，易溶性和不溶性膳食纤维含量。检查了面团样品的体积和Tafton面包样品的感官特性。在发酵的灭菌小麦麸（FSWB）中观察到最低量的植酸（2.0 +/- 0.12％），其颗粒尺寸为100-200μm（P＆amp; 0.05）。此外，在FSWB中观察到最高量的可溶性膳食纤维（6.7 +/- 0.4％），其颗粒尺寸为200-300μm（p＆amp; 0.05）。在含有FSWB的面团样品中观察到面团体积（284.0 4.9％）的最大增加，该FSWB在15％替换水平（P＆amp; 0.05）下颗粒尺寸为100-200μm。与FSWB（200-300 mu M和15％更换水平（7.50 +/- 0.54）制备的Tafton面包样品，与24小时后，与控制样品相比，根据感官属性进行品尝更新（5.80 +/- 0.79 ）没有灭菌的小麦麸皮。

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