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Effects of Fermented Wheat Bran on Flour, Dough, and Steamed Bread Characteristics
Joint Authors
Ma, Sen
Zheng, Xue-ling
Li, Li
Wang, Zhen
Li, Li-Min
Wang, Xiao-Xi
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-06-19
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Abstract EN
Wheat bran is rich in dietary fiber, which improves the flour nutritional content and also endows the flour with a richer flavor.
However, a high content of insoluble dietary bran fiber can easily and significantly reduce the processing and edible quality of flour products.
This study was conducted to explore ways to decrease the negative effects of adding bran to dough.
Basidiomycete strain BS-01 was used to ferment the wheat bran.
The surface structure of the bran was examined by scanning electron microscopy, and the fermented bran was incorporated into the wheat flour at various concentrations.
The mixed flour farinographic and extensographic characteristics, dough rheological properties, and the specific volume, color, and textural properties of the steamed bread were determined and analyzed.
The results suggested that adding an appropriate quantity of fermented bran improves the characteristics of the dough and the quality of the steamed bread compared to those with unfermented bran.
The fermented bran effectively decreased the negative impacts exerted on the farinographic and extensographic characteristics of the mixed flour and exerted a positive influence on the dough viscoelasticity and bread specific volume.
American Psychological Association (APA)
Li, Li& Wang, Zhen& Li, Li-Min& Zheng, Xue-ling& Ma, Sen& Wang, Xiao-Xi. 2018. Effects of Fermented Wheat Bran on Flour, Dough, and Steamed Bread Characteristics. Journal of Chemistry،Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1182142
Modern Language Association (MLA)
Li, Li…[et al.]. Effects of Fermented Wheat Bran on Flour, Dough, and Steamed Bread Characteristics. Journal of Chemistry No. 2018 (2018), pp.1-7.
https://search.emarefa.net/detail/BIM-1182142
American Medical Association (AMA)
Li, Li& Wang, Zhen& Li, Li-Min& Zheng, Xue-ling& Ma, Sen& Wang, Xiao-Xi. Effects of Fermented Wheat Bran on Flour, Dough, and Steamed Bread Characteristics. Journal of Chemistry. 2018. Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1182142
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1182142