Effects of Different Bran Pretreatments on Rheological and Functional Properties of Triticale Whole-wheat Flour

The effects of triticale bran pretreatments on rheological and functional properties of triticale whole-wheat flour (TWWF), such as pasting properties, thermomechanical properties, dynamic rheological properties, fermentation properties, water distribution states, disulfide bonds (SS), glutenin macropolymer (GMP), and protein secondary structure were investigated. Eight different pretreatments of triticale bran (microwaving, roasting, air frying, stir-frying, atmospheric-pressure steaming, high-pressure steaming, enzymolysis, and solid-state fermentation) were used in the study. The results showed that the pasting properties were improved, where the breakdown and setback values of TWWF were significantly reduced after solid-state fermentation. Solid-state fermentation strengthened the dough elasticity by increasing the storage modulus (G & PRIME;) and loss modulus (G & DPRIME;) and decreasing the loss tangent (tan delta). The fermentation tolerance and gas retention capacity were enhanced, and the water distribution states were significantly improved. Moreover, the contents of SS, GMP, alpha-helix, and beta-sheet were higher as compared with other pretreatments. In conclusion, solid-state fermentation pretreatment of triticale bran had the most significant improvement in the rheological and functional properties of TWWF. The results could be helpful in selecting the pretreatment for triticale bran that contributes to the development of TWWF-based bakery products.

Automated summary

This study investigated the effects of triticale bran pretreatments on the rheological and functional properties of triticale whole-wheat flour (TWWF). It was found that solid-state fermentation pretreatment had the most significant improvement on TWWF.