Comparison of quality characteristics of six reconstituted whole wheat flour with different modified bran

Abstract The effects of six bran modification treatment (microwaving, steam, extrusion, enzymolysis, fermentation and superheated steam) on the quality characteristics of reconstituted whole wheat flour were compared. As shown by the results, the treatments modified the physicochemical and pasting property, dynamic rheology, mixing characteristics, intermolecular forces and secondary protein structure of the reconstituted flour. The peak viscosity and final viscosity after microwaving were the highest, at 2528.00 and 3154.33 cp, respectively. The tanδ values after fermentation, superheated steam and microwaving were higher than control, indicating improved flour processing quality. Enzymolysis resulted in the longest dough stability time and the shortest dough formation time, as well as the highest disulfide bridge content and ionic bond force in the dough gluten component, which would strengthen the dough gluten network. Microwaving resulted in the highest β-sheet content and the weakest hydrophobic interactions in the gluten, which would also strengthen the dough gluten network. Overall, enzymolysis produced the greatest strengthening of gluten network and improvement in dough rheological properties. These findings advance the understanding of the molecular mechanisms underlying the effects of the bran treatments and will aid future optimization of industrial bran modification.