Wheat bran was firstly treated by steam explosion for 5 min at 0.8 MPa, followed by hydrolysis with cellulose or α-amylase in combination with Lactobacillus or yeast fermentation. Physiochemical indexes and sensory quality of treated wheat bran powder were evaluated. The results showed that the wheat bran powder treated by steam explosion-assisted with cellulase/lactic acid bacteria (SCL) had the lowest bitterness value (22.9±2.89), and its acidity was (0.52±0.046) mol/L. Its pH value was 4.64 with moderate sourness. Its ∣△E∣ reached a minimum of (25.6±2.58), and its color was close to brownness. It had the highest sensory score with the lowest variable coefficient, which were 8.62 and 8.78%, respectively. In conclusion, the SCL pretreatment significantly improved the physiochemical indexes and sensory quality of wheat bran powder. The results have certain significance for applying and developing the use of wheat bran in food industries.
GAO Haifei
,
WANG Lan
,
GAO Qiang
,
CHEN Hongzhang
. Effects of steam explosion coupled with simultaneous saccharification and fermentation on physiochemical indexes and sensory quality of wheat bran powder[J]. Food and Fermentation Industries, 2019
, 45(6)
: 36
-41
.
DOI: 10.13995/j.cnki.11-1802/ts.018644
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