Research progress on the application of wheat bran pretreatment technology in the quality improvement of whole wheat flour and its products

HAN Jing; CHEN Peng; SUN Binghua; WANG Xiaoxi; MA Sen

doi:10.12187/2024.04.004

Abstract：The presence of wheat bran often leads to poor taste and stability of whole wheat flour and its products.By leveraging wheat bran pretreatment technology,the quality characteristics of whole wheat flour and its products can be effectively enhanced.This paper reviewed the common wheat bran pretreatment technologies,analyzed their effects on the processing properties,nutritional characteristics,and storage stability of whole wheat flour,and also discussed the application of these technologies in improving the eating quality of whole wheat products(such as Mantou,deep-fried dough sticks,bread and noodles).It was believed that crushing treatment such as stone mill,roller mill,ultrafine mill,etc.could increase the bioavailability of nutrients and reduce the content of anti-nutrients such as phytic acid,but did not change its chemical composition.While heat treatment(dry heat treatment,wet heat treatment,and superheated steam treatment)and extrusion treatment could inactivate highly active endogenous enzymes in wheat bran and prolong its storage period,they could lead to degradation of phenolic substances,thermal oxidation of fatty acids,and dull color.Biological treatment(enzymatic hydrolysis and fermentation)could increase the contents of soluble dietary fiber and improve the processing and nutritional properties of whole wheat flour,but it could not meet the diverse needs of high fiber flour products.In the future,combining with the advantages of a single pretreatment technology,guided by market demand and industrial production,the process parameters of wheat bran pretreatment technology should be further optimized,to accurately regulate the method and sequence of combined treatment,improve the quality of whole wheat flour and its products.This will provide reference for the study of the regulation mechanism of wheat bran pretreatment technology.