Effect of Re-Adding Solid Fermented Wheat Bran on Quality Characteristics of Recombined Whole Wheat Flour
This research was carried out to investigate effect of re-adding solid state fermented wheat bran on quality characteristics of recombined whole wheat flour.Recombined whole wheat flour was produced by adding solid state fermented wheat bran and raw bran back to wheat flour.Quality characteristics of recombined whole wheat flour and steamed bread were studied.Solid state fermentation improved the nutritional properties of wheat bran.Results illustrated that all properties of recombined wheat flour were similar with wheat flour.The existence of raw bran bad effect on textural properties of steamed bread while the existence of solid state fermented wheat bran improved the textural properties of steamed bread significantly.It means that solid state fermentation of wheat bran is an effective way to improve the qualities of recombined whole wheat flour.
wheat bransolid state fermentetionre-addingwhole wheat flourquality characteristicssteamed bread
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维普
