Modification of Tartary Buckwheat Bran and Its Application in Steamed Bread Processing

This study investigated the modification of Tartary buckwheat bran (Tbb) and its application in enhancing the quality and functional properties of steamed bread. The effects of three modification methods, including extrusion, fermentation, and superfine grinding, on soluble dietary fiber (SDF) content, total phenolic content (TPC), total flavonoid content (TFC) and functional properties of Tbb were evaluated. The SDF content increased from 1.87 g/100 g in unmodified Tbb to 3.87, 2.98, and 2.69 g/100 g after extrusion, fermentation, and superfine grinding, respectively. The modified Tbb also showed higher TPC and TFC compared to the unmodified bran, with the greatest increase found for fermented Tbb to 19.07 mg GAE/g and 2.06 mg RE/g, respectively. Among the three modification methods, fermentation resulted in the most pronounced improvement in the water-holding capacity, oil-holding capacity, and swelling capacity of Tbb. The optimal fermentation conditions, determined through response surface methodology, were a temperature of 32°C, a fermentation time of 6 h, and a yeast to lactic acid bacteria ratio of 2:1 ( w/w ). The fermented Tbb was then mixed with wheat flour at various substitution levels to produce steamed bread. Results showed that the steamed bread produced with a 10% ( w/w ) substitution of wheat flour by fermented Tbb exhibited the highest sensory score (84 points), indicating superior consumer acceptability while maintaining enhanced functional properties. This research offers valuable insights into the utilization of Tbb as a functional ingredient in the development of healthier food products.