A synergistic fermentation system was constructed using single strains of Lactobacillus plantarum and Saccharomyces cerevisiae cultured separately; wheat starches containing different wheat bran dietary fiber (WBDF) levels (0, 3, 6, 9 & 12%) were fermented in this system. The thermal properties of materials were measured by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and rapid viscosity analysis (RVA). The results showed that WBDF may alter the thermal behavior of starch by forming hydrogen bonds with the leached starch chains and limit the available water of starch. The viscosity properties (peak, trough, and final viscosity) and setback decreased, and they were negatively correlated with the WBDF levels. In addition, dynamic rheological measurements showed that the addition of WBDF significantly enhanced the elasticity of fermented starch gels while slightly improving the mechanical strength, and 6% level of WBDF had the largest contribution. This study provides some data for the production of high dietary fiber fermented flour products, both common and gluten-free.

以植物乳杆菌和酿酒酵母单株构建协同发酵系统单独培养；在该系统中发酵含有不同麦麸膳食纤维 (WBDF) 水平（0、3、6、9 和 12%）的小麦淀粉。通过差示扫描量热法 (DSC)、热重分析法 (TGA) 和快速粘度分析法 (RVA) 测量材料的热性能。结果表明，WBDF 可能通过与浸出的淀粉链形成氢键来改变淀粉的热行为，并限制淀粉的可用水。粘度特性（峰值、谷值和最终粘度）和回落降低，并且它们与 WBDF 水平呈负相关。此外，动态流变测量表明，WBDF的加入显着增强了发酵淀粉凝胶的弹性，同时略微提高了机械强度，6%水平的WBDF贡献最大。本研究为生产普通和无麸质高膳食纤维发酵面粉产品提供了一些数据。