Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: Physicochemical properties, mixed flour quality, steamed bread quality, and flavor

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-14 DOI:10.1016/j.lwt.2024.117049

Anqi Liu , Haiqin Li , Wentao Xu , Longjiao Zhu , Shuangshuang Ye , Tianyi Li , Jingfang Li , Shimin Chang , Chanyuan Xie

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引用次数: 0

Abstract

This study investigated the effects of superfine grinding (SG) and Neurospora crassa (Nc) fermentation on the properties of black wheat bran (BWB), the characteristics of its mixed flour, and the flavor of steamed bread. Results showed that anthocyanin was increased by 91.07% through SG treatment (P<0.05). After Nc fermentation treatment, the β-carotene content, total phenolic content, oil-holding capacity (OHC), ABTS⁺ radical scavenging ability, and freeze-thaw stability (FS) were increased by 208.16%, 104.39%, 43.68%, 11.82%, and 17.54%, respectively (P<0.05), while the water-holding capacity (WHC) of BWB was reduced by 42.19% and 13.42% after SG and Nc treatments, respectively (P<0.05). The color and pasting properties of BWB mixed flour were changed by both treatments, and the surface was made looser and more porous. Furthermore, 52 phenolic compounds were identified in SG modified BWB (SG-BWB) and 128 in Nc-fermented modified BWB (Nc-BWB). The flavor compounds in steamed bread produced from mixed flour treated with SG and Nc fermentation were enhanced, particularly in alcohols and terpenes. Notably, hexanoic acid, cyclohexanone, 2-pentylfuran, and (E)-2-hexenal in Nc-BWB steamed bread increased by 2.33, 2.09, 1.66, and 1.13 times, respectively. This study demonstrated SG and Nc fermentation treatment exhibit substantial potential as modification techniques for BWB.

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通过超细研磨和十字花科黑孢子菌发酵改良黑麦麸：理化特性、混合面粉质量、馒头质量和风味

本研究探讨了超细粉磨（SG）和蟋蟀神经孢子菌（Nc）发酵对黑麦麸（BWB）特性、混合面粉特性和馒头风味的影响。结果表明，经 SG 处理后，花青素增加了 91.07%（P<0.05）。经 Nc 发酵处理后，BWB 的β-胡萝卜素含量、总酚含量、持油性（OHC）、ABTS+ 自由基清除能力和冻融稳定性（FS）分别提高了 208.16%、104.39%、43.68%、11.82% 和 17.54%（P<0.05），而经 SG 和 Nc 处理后，BWB 的持水性（WHC）分别降低了 42.19%和 13.42%（P<0.05）。两种处理方法都改变了 BWB 混合粉的色泽和粘贴性，并使其表面更加疏松和多孔。此外，在 SG 改性 BWB（SG-BWB）和 Nc 发酵改性 BWB（Nc-BWB）中分别发现了 52 种和 128 种酚类化合物。用经 SG 和 Nc 发酵处理的混合面粉制成的馒头中的风味化合物得到了增强，尤其是醇类和萜类化合物。值得注意的是，Nc-BWB馒头中的己酸、环己酮、2-戊基呋喃和(E)-2-己烯醛分别增加了2.33倍、2.09倍、1.66倍和1.13倍。这项研究表明，SG 和 Nc 发酵处理作为改良生物馒头的技术具有巨大的潜力。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.