The extract obtained by treating wheat bran through superfine grinding combined with enzymatic hydrolysis can improve the quality and functional properties of bread
Zhaowan Zhang, Ruoxin Tang, Xianying Sha, Jianshen Liu, Y. N. Pu, Yi Xu, Zehua Liu
Abstract
Wheat bran is rich in phenolic acids, but most are bound and difficult to release during gastrointestinal digestion, limiting their physiological functions. In this study, wheat bran underwent superfine grinding combined with cellulase, xylanase, and feruloyl esterase before being incorporated into bread to improve its quality and functionality. This modification disrupted the bran structure, increasing the release of soluble components and polyphenols. The wheat bran residue and hydrolysate obtained during modification were incorporated into the bread. Seven phenolic acids were detected in the free phenolic (FP) extract of the bread using Super-Performance Liquid Chromatography-Triple Quadrupole Tandem Mass Spectrometry (UPLC-MS/MS), in which the sSEB (bread with the supernatant of wheat bran treated by superfine grinding and compound enzymes) contained the highest amount of free phenolic acids, increasing from 59.94 μg/g in controlB (the bread with untreated wheat bran) to 329.14 μg/g. sSEB also demonstrated superior texture, sensory acceptability, in vitro antioxidant capacity and α-glucosidase inhibitory activity. In conclusion, sSEB has the potential to enhance bread quality while offering antioxidant benefits and blood glucose regulation.