文章基本信息

标题：The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers
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作者：Elena Bartkiene ; Ieva Jomantaite ; Ernestas Mockus 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：10
DOI：10.3390/foods10102501
语种：English
出版社：MDPI Publishing
摘要：The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profile and VC relationship with emotions induced for consumers. A comparison study of BR (prepared with 5%, 10%, and 15% untreated wheat bran (nWB) and WBex-f) quality parameters was performed. It was established that nWB increases dough hardness and reduces BR specific volume. The addition of 5% and 10% of WBex-f was not significant on BR porosity and led to the formation of a high number of large pores. nWB and WBex-f increases the mass loss of BR after baking (by 13.38%), and the control breads showed the highest crust darkness, yellowness, and redness. nWB and WBex-f reduces BR firmness during storage, and WBex-f increases the overall acceptability (OA) of BR (by 26.2%). A strong positive correlation was found between OA and the emotion ‘happy’ (r = 0.8696). In BR prepared with WBex-f, a higher content of pyrazine, methyl-; pyrazine, 2-ethyl-; pyrazine, 2-ethyl-6-methyl-; furfural; ethanone, 1-(2-furanyl)-; benzaldehyde; and 3-furanmethanol was found. Finally, it can be stated that WBex-f could prolong the shelf life of BR and leads to the formation of a specific VC profile, which is associated with a higher OA of the product.
关键词：enwheat bread;wheat bran;extrusion;fermentation;volatile compounds