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Wheat bran is widely used in the food industry to produce fibre-rich food products with enhanced health benefits. The present study explored the effect of bran size reduction by superfine grinding on the microstructure and quality of bran-enriched dried white noodle (DWN). Coarse (D50 = 330.7 μm) and superfine-ground (D50 = 50.7 and 27.9 μm) wheat brans were fortified into DWN at levels of 10, 20 and 30%. The physical modifications by bran addition on the microstructure, cooking performance, and textural properties of DWN were determined. Then, the sensory quality of the products was evaluated by the human panel using both the hedonic and "difference-from-control" tests. With the increasing amount of bran added, noodle quality deteriorated in all aspects. DWN fortified with 30% of bran presented a highly obstructed or disrupted microstructure, and their appearance and taste were least favoured by the consumers. Superfine grinding effectively pulverized wheat bran into micro-scale, and DWN fortified with the finest bran (D50 = 27.9 μm) possessed the darkest colour and a compromised cooking yield rate. However, they maintained superior taste and texture that were comparable to the control, with up to 20% of bran addition. The present study demonstrated that superfine grinding not necessarily improves all aspects of noodle processing and cooking but would promote an overall improvement on the sensory quality of bran-fortified noodle. Besides, it was possible to produce fibre-rich DWN with relatively high (10–20%) bran addition levels with acceptable quality. The results may guide future development of bran-enriched products to stimulate consumer's fibre intake. [ABSTRACT FROM AUTHOR]

The present study explored the effect of size reduction by superfine grinding on the performance and rheological properties of bran-enriched dough. Coarse (D 50 = 328.98 μm) and superfine-ground (D 50 = 50.76 and 28.37 μm) wheat brans were incorporated into the wheat dough to replace 10–30% of plain flour. Both fundamental and empirical tests were performed to assess the mixing properties, pasting properties, large deformation rheology, small deformation rheology, and stickiness of the dough. With the increasing amount of bran added, dough water absorption capacity increased, while the dough became less sticky and more rigid. Superfine grinding reduced the water retention capacity of the bran by 17–20%. Dough fortified with the finest bran (D 50 = 28.37 μm) showed an overall better stability and uniaxial extensibility. However, the results suggested that superfine grinding not necessarily improve every aspect of dough performance, particularly the pasting properties. High peak and final viscosity were observed for dough fortified with superfine bran, indicating their end products, such as noodle, might exhibit high stickiness after cooking, and a high degree of starch retrogradation. Results of this study contributed to a better understanding of the modification effect of superfine grinding on dietary fibre. Image 1 • Dough water absorption capacity increased with an increasing amount of bran added. • Dough strength decreased with an increasing amount of bran added. • Superfine grinding technique effectively reduced bran particle size to micro-scale. • Dough samples fortified with finer bran showed higher stability and extensibility. • Bran size reduction by superfine grinding led to a decrease in dough stickiness. [ABSTRACT FROM AUTHOR]