Influences of hydrothermal and pressure treatments of wheat bran on the quality and sensory attributes of whole wheat Chinese steamed bread and pancakes

This study investigated the effects of wheat bran pre-treatments by autoclaving, roasting, jet cooking, extrusion, puffing and high-temperature-high-pressure (HTHP) cooking on properties whole meal (WWM) sensory attributes Chinese steamed bread (CSB) pancakes prepared from blends refined flours brans. All imparted negative influences gluten index WWMs compared to untreated bran. Pre-hydration its incorporation into fully developed dough flour significantly improved specific volume, surface smoothness crumb structure CSB. Autoclaving, resulted in no apparent positive CSB attributes. HTHP increased but negatively affected flavor increasing bitterness. Extrusion structure, stress relaxation score springiness. No improvement was observed with roasted, jet-cooked, extruded puffed The autoclaved produced higher moistness than results suggest that extrusion autoclaving prior being blended would be effective ways improve quality pancakes, respectively.