To study the influence of extruded wheat aleurone layer flour on the quality of dough and bread, 100 g of bread flour was used as a baseline, the aleurone layer powder was stabilized by extrusion, milled and added into bread flour with 0%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, and 40%, respectively, to make mixed flour and bread. The wet gluten, gluten index, solvent retention, gelatinization characteristics, farinograph properties, fermentation characteristics of mixed flour and bread quality were determined and analyzed. Results showed that with the increase of extruded wheat aleurone layer powder content, the solvent retention of sodium carbonate, a* and b* values, and the contents of dietary fiber, amino acid, mineral, vitamin, and sucrose of mixed flour increased, while L* and solvent retention of lactic acid decreased. With the increase of extruded wheat aleurone layer powder content, the water absorption rate, weakening degree, retrogradation value, and gelatinization temperature of dough increased. With the increase of extruded wheat aleurone layer powder content, the wet gluten content, gluten index, flour index, peak viscosity, final viscosity, maximum fermentation height, gas production, and gas holdup decreased, the specific volume and brightness of the bread decreased. In addition, when the addition of extruded wheat aleurone layer flour was between 10%-20%, bread quality and brightness were good, and when the addition of extruded wheat aleurone layer flour was between 20%-25%, bread quality and brightness were barely acceptable. While adding more than 25%, quality deterioration was aggravated. Therefore, the best-extruded wheat aleurone layer powder content was 25%. Therefore, when the added amount of extruded wheat aleurone layer flour was less than 25%, the nutritional quality of wheat flour was significantly increased, and the bread quality was still within the acceptable range.
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