Li, Qian published the artcileCharacterization of the flavor compounds in wheat bran and biochemical conversion for application in food, Computed Properties of 14667-55-1, the main research area is wheat bun enzymic hydrolysis flavor steam; Millard reaction; enzymatic hydrolysis; flavor profiles; steamed wheat bun; wheat bran.
Wheat bran, an abundant and low-cost byproduct from agricultural processing, can be used as an alternative food resource. Biochem. conversion of wheat bran to food ingredient involves pretreatments of bran to enhance its acceptability. In this work, the effects of the Maillard reaction and enzymolysis on flavor properties of wheat bran and sensory evaluation of steamed buns fortified with wheat bran were analyzed using GC-MS combined with sensory evaluation. The results showed that the Maillard reaction and enzymic hydrolysis, as well as flavoring process, could effectively improve the flavor profiles of wheat bran. The flavor compounds in modified wheat bran products as well as its fuzzy sensory score increased significantly (P < 0.05) compared with those in com. available dry malt extract Addnl., steamed buns fortified with wheat bran had enhanced flavor and overall acceptability. The study can be useful in valorization a plethora of grain bran (waste) into valuable resources. Journal of Food Science published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Computed Properties of 14667-55-1.