Abstract:

This study aimed to investigate the effects of twin-screw extrusion puffing technology on wheat bran and bran-containing steamed bread, with the goal of developing steamed bread products with nutritional value and improved quality. Extruded-puffed bran was added back into steamed bread made from Xumai 44 flour. Various analytical techniques, including texture analyzer, SEM, and GC-MS, were employed to evaluate the physicochemical properties, sensory, and nutritional qualities of the different steamed bread samples. The results showed that steamed bread with extruded-puffed bran exhibited superior fluffiness, color, springiness and toughness, palatability, and overall eating quality compared to that with untreated bran, achieving a sensory score of 86.9. In contrast to the steamed bread with untreated bran, the puffed-bran-supplemented bread not only displayed a more intact microstructure but also demonstrated significantly enhanced springiness and chewiness, resulting in a firmer and more refreshing mouthfeel. Furthermore, the extrusion puffing technology also significantly improved the flavor diversity of bran-containing steamed bread, detected 46 kinds of baking aroma-related volatile compounds, and made its dietary fiber content reach 5.65 %. In summary, extrusion puffing technology effectively improved the sensory, nutritional value, and flavor qualities of bran-back-added steamed bread. The puffed-modified bran represents a more promising raw material for dietary fiber supplementation.

Key words: twin-screw, extrusion puffing, wheat bran, wheat bran containing steam bread, quality