Effect of fermented wheat bran on biochemical and baking properties of dough and bread

Authors

YANG Wendan, State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHANG Binle, State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHUANG Jing, State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
YANG Zixuan, State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
JIANG Hui, State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
XU Yan, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHENG Jianxian, School of Light Industry and Food Science, South China University of Technology, Guangzhou, Guangdong 510640, China
HUANG Weining, State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
OMEDIJacob Ojobi, State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

The biochemical, rheological and scanning electron microscope (SEM) analysis were respectively used to evaluate the effect of added wheat bran fermented with Marx Kluyveromyces on dough and bread biochemical and baking properties. The results showed that fermented wheat bran was rich in natural enzymes such as cellulase, xylanase and feruloyl esterase. The enzymes produced enhanced the solubilization of arabinoxylan and the release of phenols during bread making, thereby improving nutrition of the bread. Compared to dough with added xylanase, gas retention, continous wheat gluten networks and the baking characteristics of bread with added Marx Kluyveromyces fermented bran significantly improved, especially, the texture and specific volume. These results indicated that fermented bran with Marx Kluyveromyces could be used as a natural and functional ingredient for bread making.

Publication Date

3-28-2018

First Page

6

Last Page

11

DOI

10.13652/j.issn.1003-5788.2018.03.002

Recommended Citation

Wendan, YANG; Binle, ZHANG; Jing, ZHUANG; Zixuan, YANG; Hui, JIANG; Yan, XU; Jianxian, ZHENG; Weining, HUANG; and Ojobi, OMEDIJacob (2018) "Effect of fermented wheat bran on biochemical and baking properties of dough and bread," Food and Machinery: Vol. 34: Iss. 3, Article 2.
DOI: 10.13652/j.issn.1003-5788.2018.03.002
Available at: https://www.ifoodmm.cn/journal/vol34/iss3/2

References

[1] 黄卫宁, 邹奇波, 王凤, 等. 一种含有高磷脂酶活性脂肪酶和半纤维素酶的高膳食纤维健康面包及其生产方法: 中国, 201410485786.0[P]. 2015-01-21.
[2] 钟京, 王凤, 刘娜, 等. 乳酸菌发酵麸皮酸面团对高纤维面包面团流变发酵学及烘焙特性的影响[J]. 食品工业科技, 2013, 34(9): 49-54, 57.
[3] ZHU Hui-yan, WANG Feng, HUANG Wei-ning, et al. Rheofermentometer fermentation and breadmaking characteristics of dough containing xylo-oligosaccharide hydrolyzate from wheat bran[J]. J Agric Food Chem, 2010, 58(3): 1 878-1 883.
[4] GMEZ M, JIMNEZ S, RUIZ E, et al. Effect of extruded wheat bran on dough rheology and bread quality[J]. LWT-Food Science and Technology, 2011, 44(10): 2 231-2 237.
[5] 孙银凤, 徐岩, 黄卫宁, 等. 不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响[J]. 食品科学, 2015, 36(13): 37-42.
[6] 严晓鹏, 王璋, 许时婴. 酶制剂对于麸皮面包的改良研究[J]. 食品添加剂, 2007(1): 206-209.
[7] 熊俐, 曹新志, 吕开斌, 等. 复合菌和酶制剂在麸皮面包品质改良上的应用[J]. 食品研究与开发, 2013, 34(16): 22-25.
[8] 黄卫宁, 王晓燕, 郑建仙, 等, 新型高膳食纤维法式发酵面包及其生产方法: 中国, 201110423119.6[P]. 2012-06-27.
[9] 吴玥, 周峻岗, 吕红. 信号肽对木聚糖酶在马克斯克鲁维酵母中分泌表达的影响[J]. 复旦学报, 2017, 56(4): 446-454.
[10] FONSECA G G, HEINZLE E, WITTMANN C, et al. The yeast Kluyveromyces marxianus and its biotechnological potential[J]. Appl Microbiol Biotechnol, 2008, 79(3): 339-354.
[11] 陈成, 汪洪涛, 陈宝宏, 等. 马克斯克鲁维酵母发酵产β-葡聚糖工艺优化[J]. 食品工业, 2015, 36(1): 133-136.
[12] 黄卫宁, 贾春利, 李先玉, 等. 食品（面团）体系表面胶粘性的流变学机理及其表征[J]. 食品与生物技术学报, 2006, 25(2): 120-126.
[13] ZHANG Hui, SANG Qing. Production and extraction optimization of xylanase and β-mannanase by Penicillium chrysogen-um QML-2 and primary application in saccharification of corn cob[J]. Biochemical Engineering Journal, 2015, 97: 101-110.
[14] DHILLON G S, OBEROI H S, KAUR S, et al. Value-addition of agricultural wastes for augmented cellulase and xylanase production through solid-state tray fermentation employing mixed-culture of fungi[J]. Industrial Crops and Products, 2011, 34(1): 1 160-1 167.
[15] FIGUEROAESPINOZA M C, POULSEN C, BORCH S J, et al. Enzymatic solubilization of arabinoxylans from isolated rye pentosans and rye flour by different endo-xylanases and other hydrolyzing enzymes: Effect of a fungal caccase on the flour extracts oxidative gelation[J]. Journal of Agricultural & Food Chemistry, 2002, 50(22): 6 473-6 484.
[16] ZHAO Hui-min, GUO Xiao-na, ZHU Ke-xue. Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran[J]. Food Chemistry, 2017, 217: 28-36.
[17] 祝义伟, 周令国, 叶宸志, 等. 香菇柄中可溶性糖的测定[J]. 农产品加工, 2015(1): 43-45.
[18] QIN Meng-zhen, SHEN Yi-xin. Effect of application of a bacteria inoculant and wheat bran on fermentation quality of peanut vine ensiled alone or with corn stover[J]. Journal of Integrative Agriculture, 2013, 12(3): 556-560.
[19] WU Chao, LIU Ruo-shi, HUANG Wei-ning, et al. Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads[J]. Journal of Cereal Science, 2012, 56(2): 127-133.
[20] ANDREASEN M F, KROON P A, WILLIAMSON G, et al. Esterase activity able to hydrolyze dietary antioxidant hydroxycinnamates is distributed along the intestine of mammals[J]. J. Agric. Food Chem, 2001, 49: 5 679-5 684.
[21] WANG Yu-guo, WANG Xiao-nan, TANG Ren-tao, et al. A novel thermostable cellulase from Fervidobacterium nodosum[J]. Journal of Molecular Catalysis B: Enzymatic, 2010, 66(3/4): 294-301.
[22] KUGE T, WATANABE A, HASEGAWA S, et al. Functional analysis of arabinofuranosidases and a xylanase of Corynebacterium alkanolyticum for arabinoxylan utilization in Corynebacterium glutamicum[J]. Appl Microbiol Biotechnol, 2017, 101(12): 5 019-5 032.
[23] XUE Dong-sheng, LIANG Long-yuan, ZHENG Gang, et al. Expression of Piromyces rhizinflata cellulase in marine Aspergillus niger to enhance halostable cellulase activity by adjusting enzyme-composition[J]. Biochemical Engineering Journal, 2017, 117: 156-161.
[24] LYND L R, WEIMER P J, VAN ZYL W H, et al. Microbial cellulose utilization: Fundamentals and biotechnology[J]. Microbiology and Molecular Biology Reviews, 2002, 66(3): 506-577.
[25] VLJAME P, PETTERSSON G, JOHANSSON G. Mechanism of substrate inhibition in cellulose synergistic degradation[J]. Eur. J. Biochem, 2001, 268: 4 520-4 526.
[26] 赵浩源, 张迎亚, 蒋侃侃, 等. 黑曲霉固态发酵产阿魏酸酯酶及酶解麸皮制备阿魏酸[J]. 林业工程学报, 2016, 32(5): 52-57.
[27] BOSKOV HANSEN H, ANDREASEN M, NIELSEN M, et al. Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making[J]. European Food Research and Technology, 2014, 214(1): 33-42.
[28] DORNEZ E, VERJANS P, ARNAUT F, et al. Use of psychrophilic xylanases provides insight into the xylanase functionality in bread making[J]. J Agric Food Chem, 2011, 59(17): 9 553-9 562.
[29] VERJANS P, DORNEZ E, DELCOUR J A, et al. Selectivity for water-unextractable arabinoxylan and inhibition sensitivity govern the strong bread improving potential of an acidophilic GH11 Aureobasidium pullulans xylanase[J]. Food Chemistry, 2010, 123(2): 331-337.
[30] KATINA K, SALMENKALLIO-MARTTILA M, PARTAN-EN R, et al. Effects of sourdough and enzymes on staling of high-fibre wheat bread[J]. LWT-Food Science and Techno-logy, 2006, 39(5): 479-491.
[31] MESSIA M C, REALE A, MAIURO L, et al. Effects of pre-fermented wheat bran on dough and bread characteristics[J]. Journal of Cereal Science, 2016, 69: 138-144.
[32] DAMEN B, POLLET A, DORNEZ E, et al. Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials[J]. Food Chemistry, 2012, 131(1): 111-118.