Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality

Ling Fan; Li Li; Anmin Xu; Jihong Huang; Sen Ma

doi:10.3389/fnut.2022.952525

Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality

Front Nutr. 2022 Jul 7:9:952525. doi: 10.3389/fnut.2022.952525. eCollection 2022.

Authors

Ling Fan¹, Li Li^{2

3}, Anmin Xu², Jihong Huang^{1

2

3}, Sen Ma^{1

2

3}

Affiliations

¹ Food and Pharmacy College, Xuchang University, Xuchang, China.
² College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
³ State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China.

Abstract

This study aimed to evaluate the effect of fermented wheat bran dietary fiber (FWBDF) on the rheological properties of the dough and the quality of noodles and to compare it with the effect of the unfermented WBDF (UWBDF). WBDF was fermented with Auricularia polytricha. The results showed that adding UWBDF/FWBDF increased the storage modulus G' and loss modulus G" of the dough, converted α-helices and β-turns into β-sheets and random coils, respectively, inhibited water flow, increased cooking loss, and decreased the maximum resistance in the noodles. The formed gluten network had a more random and rigid structure, resulting in the deterioration of the quality of noodles. Furthermore, the number of α-helices and the peak proportions of weakly bound water A ₂₂ increased but the number of β-sheets and cooking loss decreased in the FWBDF group compared with the UWBDF group. FWBDF (≤4%) improved the hardness of noodles, while UWBDF decreased it. These changes indicated that fermentation could reduce the destructive effects of WBDF on the quality of noodles, providing a new perspective on balancing dietary fiber-rich and high-quality foods.

Keywords: dietary fiber; fermentation; noodle quality; protein network; wheat bran.