数字农科院2.0

Enhancing the quality of wheat bran-enriched noodles: The role of enzymatically modified coarse and fine bran

文献类型： 外文期刊

作者： Wen Li;Rui Xu;Shaoshuang Qin;Yingquan Zhang;Boli Guo;Ming Li;Yulu Yang;Qiaozhi Song;Bo Zhang

作者机构：

关键词： Dough;Enzymatic modification;Noodle;Wheat bran

期刊名称： International Journal of Biological Macromolecules

ISSN： 0141-8130

年卷期： 2025 年 330 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： The quality of wheat bran-rich noodles can be improved by enzymatic wheat bran (EWB). To understand the impact of enzymatically modified coarse wheat bran (CWB) and fine wheat bran (FWB) on the noodles, this study analyzed the textural properties of the noodles, as well as the physicochemical properties and microstructure of the dough. The addition of EWB improved the quality characteristics of the noodles. Compared with unenzymatic wheat bran (UWB) noodles, the A21 in the EWB noodles increased, while A22 and A23 decreased. The hardness and chewiness of the noodles reach a maximum when 8 % FWB + 10 % CWB is added. The changes in the noodles were generally consistent with the analysis of the dough. 8 % enzymatic fine wheat bran (EFWB) promoted β-turn to β-sheet transitions in gluten proteins, enhancing the gluten network stability. The dough with 8 % EFWB plus 10 % enzymatic coarse wheat bran (ECWB) showed a 1.4 μmol/g reduction in free sulfhydryl groups compared to unmodified counterparts, further stabilizing the gluten matrix. Microstructural analysis revealed that 8 % EFWB +5 % ECWB dough developed a relatively ordered and cohesive gluten network. Overall, 8 % EFWB +10 % ECWB exhibited the best balance between nutritional enhancement and acceptable noodle quality.

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