Improving the flavour and nutritional value of flour products with encapsulated fermented wheat bran extract

Chen, X.D. and Chu, L.H. and Duan, J.Y. and Li, W. and Yu, X.H. (2025) Improving the flavour and nutritional value of flour products with encapsulated fermented wheat bran extract. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 54 (4). pp. 657-670. ISSN 0139-3006

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Abstract

Whole-grain foods have been proved to have physiological functions such as antioxidant, anti-glycation, and intestinal flora-regulating activities. However, the presence of bran has also been shown to have a significant negative effect on dough quality, taste, and flavour of flour-based products. The effects of encapsulating fermented wheat bran extract (mainly ferulic oligosaccharides, FOs) in lipid-based microcapsules (LD) on flavour quality and physiological activity were studied in this paper. The results showed that dough quality, taste, and flavour of cookies with FOs-LD were superior to FOs group. At the same time, there was no significant difference in physiological activity between the FOs-LD group and FOs group. It can be concluded that the treatment of LD encapsulation effectively reduces its negative impact on the texture of wheat bran products, while retaining the functions of wheat bran, which provides a practical approach for the development of flour products.

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