밀기울의 압출성형과 효소처리에 의한 이화학적 및 항산화 특성과 제빵·제면에 미치는 영향 Effects of extrusion and enzyme treatments of wheat bran on the physicochemical and antioxidative properties and its applications for bread and noodle making원문보기
The characteristics of the extruded wheat bran by enzyme treatment were determined by analysis of physicochemical characteristics, rheology, and sensory evaluation. The moisture contents of extruded wheat bran and enzyme treated extruded wheat bran was decreased, water solublity index (WSI) values o...
The characteristics of the extruded wheat bran by enzyme treatment were determined by analysis of physicochemical characteristics, rheology, and sensory evaluation. The moisture contents of extruded wheat bran and enzyme treated extruded wheat bran was decreased, water solublity index (WSI) values of which were increased to 20% and 250% as compared to the wheat bran without treatment as control, respectively. In scanning electron microscopy, structural deformation of the cell wall was found due to high pressure and high shear force in extruded wheat bran while untreated wheat bran was smooth. As treatment with enzyme, extruded wheat bran surface was changed to the porous structure. After extrusion and enzyme treatment, soluble dietary fiber was increased from 4.62% to 4.90%, whereas arabinoxylan was increased from 0.32% to 7.14%. DPPH and ABTS also significantly increased. Peak viscosity, trough viscosity, setback viscosity and final viscosity with increase in the addition of different levels of extruded wheat bran (XWB), and enzyme-treated wheat bran (EXWB) had a remarkable downtrend because extrusion and enzyme treatment is likely to be the cause of gradual decrease of value in RVA for XWB blends and EXWB blends. DPPH and ABTS also significantly increased.The springiness value was little bit increased as adding volume of XWB blends and EXWB blends. Hardness, gumminess and chewiness also increased in XWB blends and EXWB blends. Adhesiveness was decreased more values of EXWB blends for noodle (NEXWB) than XWB blends for noodle (NXWB). Volume of bread was decreased depending rate of blending with XWB for bread (BXWB) and EXWB blend (BEXWB) compared control. BEXWB had bigger height than BXWB. Even though, 5% blends of BXWB had acceptable quality for baking of white bread. Lightness of noodle decreased gradually depending on blending rate, and width of downward force in NXWB was greater than blends of NEXWB. As result of changing the physical properties of the bran by extrusion and enzyme treatment, contents of water-soluble dietary fiber content and, antioxidant activity was increased. Five percent (%) of blends for XWB, BEXWB, NXWB and NEXWB was shown to be acceptable compared to control for white bread and noodle. Contents of water-soluble dietary fiber and antioxidant activity of wheat bran was increased and rheological properties of wheat was changed by modified physical properties of wheat bran by extrusion and enzyme treatment
The characteristics of the extruded wheat bran by enzyme treatment were determined by analysis of physicochemical characteristics, rheology, and sensory evaluation. The moisture contents of extruded wheat bran and enzyme treated extruded wheat bran was decreased, water solublity index (WSI) values of which were increased to 20% and 250% as compared to the wheat bran without treatment as control, respectively. In scanning electron microscopy, structural deformation of the cell wall was found due to high pressure and high shear force in extruded wheat bran while untreated wheat bran was smooth. As treatment with enzyme, extruded wheat bran surface was changed to the porous structure. After extrusion and enzyme treatment, soluble dietary fiber was increased from 4.62% to 4.90%, whereas arabinoxylan was increased from 0.32% to 7.14%. DPPH and ABTS also significantly increased. Peak viscosity, trough viscosity, setback viscosity and final viscosity with increase in the addition of different levels of extruded wheat bran (XWB), and enzyme-treated wheat bran (EXWB) had a remarkable downtrend because extrusion and enzyme treatment is likely to be the cause of gradual decrease of value in RVA for XWB blends and EXWB blends. DPPH and ABTS also significantly increased.The springiness value was little bit increased as adding volume of XWB blends and EXWB blends. Hardness, gumminess and chewiness also increased in XWB blends and EXWB blends. Adhesiveness was decreased more values of EXWB blends for noodle (NEXWB) than XWB blends for noodle (NXWB). Volume of bread was decreased depending rate of blending with XWB for bread (BXWB) and EXWB blend (BEXWB) compared control. BEXWB had bigger height than BXWB. Even though, 5% blends of BXWB had acceptable quality for baking of white bread. Lightness of noodle decreased gradually depending on blending rate, and width of downward force in NXWB was greater than blends of NEXWB. As result of changing the physical properties of the bran by extrusion and enzyme treatment, contents of water-soluble dietary fiber content and, antioxidant activity was increased. Five percent (%) of blends for XWB, BEXWB, NXWB and NEXWB was shown to be acceptable compared to control for white bread and noodle. Contents of water-soluble dietary fiber and antioxidant activity of wheat bran was increased and rheological properties of wheat was changed by modified physical properties of wheat bran by extrusion and enzyme treatment
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