Wheat bran was treated with a cellulase preparation and used in the production of high fiber pasta by the partial substitution of durum semolina. The nutritional, textural, and cooking quality of bran-incorporated pasta was measured. In addition, the potentials of vital gluten addition and/or transglutaminase treatment in improving the quality of bran-incorporated pasta were investigated. The use of cellulase-treated wheat bran resulted in a higher soluble fiber content, a more balanced insoluble to soluble fiber ratio, and a lower predicted glycemic index of pasta compared to that of untreated bran. The addition of vital gluten or treatment with transglutaminase improved the cooking performance, textural properties, and overall acceptability of pasta. In particular, the combination of vital gluten addition and transglutaminase treatment was more effective in improving the quality of pasta with cellulase-treated wheat bran.

用纤维素酶制剂处理麦麸，并通过部分替代硬质小麦粉将其用于生产高纤维面食。测量掺麸的面食的营养，质地和烹饪质量。此外，还研究了重要的面筋添加和/或转谷氨酰胺酶处理在改善麸皮意大利面品质方面的潜力。与未处理的麸皮相比，使用纤维素酶处理的麦麸可导致较高的可溶性纤维含量，更平衡的不溶与可溶性纤维比例以及较低的面食预测血糖指数。添加重要面筋或用转谷氨酰胺酶处理可改善意大利面的烹饪性能，质构特性和总体可接受性。尤其是，