Food and Fermentation Industries >

2025 , Vol. 51 >Issue 10: 70 - 76

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038538

Effects of Lactobacillus brucei and Aspergillus oryzae cooperative fermentation of wheat bran on dough characteristics

  • TANG Haojie ,
  • YU Junbo ,
  • GAO Yingying ,
  • JIANG Di ,
  • CHEN Menghui ,
  • ZHANG Kaige ,
  • LIU Yuanxiao ,
  • BIAN Ke
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  • 1(College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)
    2(National Wheat Processing Technology Research and Development Center, Zhengzhou 450001, China)
    3(Zhonghe Kungu Grain and Oil Technology (Beijing) Limited Company, Beijing 100000, China)

Received date: 2024-01-09

  Revised date: 2024-07-09

  Online published: 2025-06-11

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Abstract

To reduce the adverse effects of the direct addition of wheat bran on flour products, the collaborative fermentation of the wheat bran with Lactobacillus brucei and Aspergillus oryzae in the ratio of 2∶3 was studied.The wheat bran before and after fermentation was added to wheat flour at the ratios of 3%, 6%, 9%, 12%, and 15% to make different types of mixed powder, and the influence of different wheat bran addition before and after fermentation on dough characteristics was explored.Results showed that compared with the direct addition of wheat bran, when the addition of fermented wheat bran was less than 6%, the farinograph and gelatinization characteristics of the mixed flour were significantly improved, and the contents of wet gluten and disulfide bond were significantly increased.At the same time, the α-helix and β-fold contents changed little, which reduced the transformation of protein-stable conformation to other structures to a certain extent and weakened the negative effect of wheat bran addition on gluten.When the added amount of wheat bran was higher than 6%, the farinograph properties, gelatinization properties, and gluten content of the mixed flour were significantly reduced, which was not conducive to the formation of stable dough structure and affected the nutritional quality of wheat bran flour products, so the added amount of wheat bran should be controlled below 6%.The results provide a theoretical basis for determining the additive amount of wheat bran in whole wheat products.

Key words： Lactobacillus buchneri; Aspergillus oryaze; cooperative fermentation; wheat bran; dough

Cite this article

TANG Haojie , YU Junbo , GAO Yingying , JIANG Di , CHEN Menghui , ZHANG Kaige , LIU Yuanxiao , BIAN Ke . Effects of Lactobacillus brucei and Aspergillus oryzae cooperative fermentation of wheat bran on dough characteristics[J]. Food and Fermentation Industries, 2025 , 51(10) : 70 -76 . DOI: 10.13995/j.cnki.11-1802/ts.038538

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