High insoluble dietary fibre content causes challenges with structure and texture in extrusion. This paper focused on studying the structure of extrudate enriched with rye bran modified in different ways. Fermentation of rye bran with dextran-producing Weissella confusa (with 10 g/100 g, 5 g/100 g and 0 g/100 g added sucrose as substrate for dextran production), in situ enzymatic production of dextran in the bran and chemical acidification of bran with lactic acid were compared in extrusion trials. Endosperm rye flour was the base in extrusion, of which 32 g/100 g was substituted for rye bran. Fermentation with dextran production showed similar improvement in extrudate expansion as chemically acidified bran samples (489 and 493%), in comparison with native bran (420%). Similarly, these treatments decreased extrudate hardness and increased crispiness index (CI) (16 N, 0.06 and 14 N, 0.071 respectively) compared to the control (39 N, 0.008). Enzymatically produced dextran did not affect expansion, although it decreased hardness (26 N) and increased CI compared to the control (0.023). Chemical changes in the fermented and acidified rye bran included reduction in insoluble dietary fibre (DF) (19 g/100 g → 17 g/100 g) and increase in soluble DF (5.17 g/100 g → 5.51–7.19 g/100 g), as well as soluble protein (8 g/100 g → 11 g/100 g) content. Lactic acid bacteria fermentation or acidification is therefore a promising method to increase the functionality of rye bran in extrusion.

高不溶性膳食纤维含量对挤出的结构和质地造成挑战。本文重点研究了以不同方式改性的富含黑麦麸的挤出物的结构。黑麦麸的发酵用葡聚糖生产魏斯氏银花（用10克/ 100克，5克/ 100克且0克/ 100克加入蔗糖作为底物对葡聚糖生产），原位在挤压试验中比较了麸皮中酶法生产右旋糖酐和用乳酸对麸皮进行化学酸化的过程。胚乳黑麦粉是挤压的基础，其中32 g / 100 g替代了黑麦麸。与天然麸皮（420％）相比，使用右旋糖酐生产的发酵显示出与化学酸化的麸皮样品（489和493％）相似的挤出物膨胀改善。同样，与对照（39 N，0.008）相比，这些处理降低了挤出物的硬度并增加了脆度指数（CI）（分别为16 N，0.06和14 N，0.071）。酶法制得的右旋糖酐虽然与对照相比（0.023）降低了硬度（26 N），并增加了CI，但并未影响其膨胀。发酵和酸化黑麦麸的化学变化包括减少不溶性膳食纤维（DF）（19 g / 100 g→17 g / 100 g）和增加可溶性DF（5.17 g / 100 g→5.51-7.19 g / 100 g） ）以及可溶性蛋白质（8 g / 100 g→11 g / 100 g）的含量。因此，乳酸菌发酵或酸化是增加挤出中黑麦麸的功能性的有前途的方法。