Influence of Different Baking Processes on Quality of Edible Wheat Bran

Using wheat bran as raw material, studied influence of three different baking processes on mouthfeel, color and flavor of wheat bran through sensory evaluation to improve edibility of wheat bran.Researched the change of the components content in the bran such as dietary fiber,phytic acid,etc and the water-holding capacity,oil-holding capacity and expansion force of wheat bran before and after baking.The results showed that the optimal baking process and conditions of wheat bran were adding 1 % sugar, 0.1 % citric acid in bran, steaming 30 minutes, drying 50 minutes at 85 ℃, and baking 20 minutes at 165 ℃. Content of total dietary fiber in the bran were 43.89 % and 47.31 % before and after baking, respectively; Content of phytic acid were 1.61 % and 1.05 % before and after baking, respectively;The water-holding capacity and expansion force of wheat bran increased,however, the oil-holding capacity decreased after baking bran.