The effects of bran components such as cellulose, arabinoxylan (AX), and ferulic acid (FA), and transglutaminase (TG) on the thermomechanical attributes and protein polymerization of bread dough were investigated. Bran components prolonged development time and decreased dough stability, while TG increased the two attributes mainly attributed to its cross-linking ability on gluten proteins. Both AX and TG decreased the setback and hot-gel stability, probably because of the interaction with starch chains that restricted the recrystallization and amylose exudation. Cellulose and AX reduced the elastic and viscous moduli of bread dough, and AX induced more reductions than cellulose. AX fortified with FA caused more water transition from the bound state to the free state than cellulose and AX. TG enhanced the water availability to gluten and resulted in a strengthened gluten network. Briefly, AX exerted more interference with gluten development due to the chain structures and higher water binding ability. TG improved dough strength, but its function could be interfered with by bran components. The study interpreted the interactions between bran components, TG, and gluten protein in bread dough and provided an important experimental basis for the development of bran-containing products.

研究了麸皮成分，如纤维素，阿拉伯木聚糖（AX）和阿魏酸（FA）和转谷氨酰胺酶（TG）对面包面团的热力学特性和蛋白质聚合的影响。麸皮成分延长了发育时间，降低了面团稳定性，而TG增加了这两个属性，这主要归因于其对面筋蛋白的交联能力。AX和TG都降低了挫折和热凝胶稳定性，这可能是由于与淀粉链的相互作用限制了重结晶和直链淀粉的渗出。纤维素和AX降低了面包面团的弹性模量和粘性模量，并且AX引起的降低量比纤维素要多。与纤维素和AX相比，用FA强化的AX导致更多的水从键合态转变为游离态。TG增强了面筋的水利用率，并增强了面筋网络。简而言之，由于链结构和更高的水结合能力，AX对面筋的发育产生了更大的干扰。TG改善了面团强度，但其功能可能受到麸皮成分的干扰。该研究解释了面包面团中麸皮成分，TG和面筋蛋白之间的相互作用，并为开发含麸皮产品提供了重要的实验基础。