Effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-03-26 DOI:10.1002/cche.10784

Xiwu Jia, Zhihan Chen, Qinmin Pan, Zhan Wang, Cheng Guo, Weiping Jin, Wangyang Shen

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Abstract

Background and Objectives

At present, there are no sufficient data in the literature about the effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage. Therefore, the current study aimed to investigate the effect of extruded wheat bran on the volatile components and physical–chemical properties of bread during frozen storage.

Findings

Frozen storage could effectively extend the shelf-life of bread. After 20 days of storage, the specific volume and cohesion of the control breads decreased significantly (2% and 21.55%, respectively). Moreover, the hardness and amylopectin retrogradation degree increased significantly (81.56%). After 30 days of storage, the amylopectin retrogradation degree of extruded wheat bran breads significantly increased (161%). After 40 days of storage, the cohesion of extruded wheat bran breads decreased significantly (7.67%). Extruded bran was conducive for improving bread stability during frozen storage. The transverse relaxation times (T₂) of extruded wheat bran bread were shorter than those of the control bread. Bran inhibited water molecule migration and reduced the rate of bread quality deterioration. Further, 27 volatile components were detected in the control bread and 32 volatile components were detected in extruded wheat bran breads. The volatile components of all breads did not change significantly within the first 30 days of storage. Thereafter, the concentration of some volatile compounds decreased.

Conclusion

The addition of extruded wheat bran significantly affected the volatility and physical–chemical properties of bread during frozen storage. The volatility and physical–chemical properties of extruded wheat bran bread changed gradually during frozen storage. The presence of bran inhibited water molecule migration and the formation and recrystallization of large ice crystals, and reduced the rate of bread quality deterioration during frozen storage.

Significance and Novelty

This study aimed to provide a reference for research on the storage and long-term preservation of extruded wheat bran bread after production.

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挤压麦麸对冷冻储存期间面包挥发性和物理化学特性的影响

背景和目的目前，关于挤压麦麸对冷冻贮藏期间面包挥发性和物理化学特性的影响，文献中没有足够的数据。因此，本研究旨在探讨冷冻贮藏期间挤压麦麸对面包挥发性成分和物理化学特性的影响。贮藏 20 天后，对照面包的比容和内聚力显著下降（分别为 2% 和 21.55%）。此外，硬度和直链淀粉逆变度也明显增加（81.56%）。储存 30 天后，挤压麦麸面包的直链淀粉逆变度明显增加（161%）。贮藏 40 天后，挤压麦麸面包的内聚力明显下降（7.67%）。挤压麦麸有利于提高面包在冷冻储存期间的稳定性。挤压麦麸面包的横向松弛时间（T2）比对照面包短。麸皮抑制了水分子的迁移，降低了面包质量下降的速度。此外，在对照面包中检测到 27 种挥发性成分，在挤压麦麸面包中检测到 32 种挥发性成分。所有面包的挥发性成分在储存的头 30 天内都没有发生明显变化。结论添加挤压麦麸会明显影响面包在冷冻储存期间的挥发性和物理化学特性。冷冻贮藏期间，挤压麦麸面包的挥发性和物理化学特性逐渐发生变化。麸皮的存在抑制了水分子的迁移以及大冰晶的形成和再结晶，降低了面包在冷冻贮藏过程中的品质劣化率。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.