Effects of different solid‐state fermentation ratios of S. cerevisiae and L. plantarum on physico‐chemical properties of wheat bran and the quality of whole wheat bread

BACKGROUND The addition of wheat bran (WB) could improve the nutritional quality of whole wheat bread (WWB); however, it also caused many negative effects on the quality of bread. To improve the physico‐chemical properties of WB and the quality of WWB, WB was solid‐state fermented with different ratios of commercially available S. cerevisiae and L. plantarum , and utilized to prepare WWB. RESULTS The physico‐chemical properties of WB including dietary fiber content and its components, amino acid composition, and antioxidant activities were determined. After solid‐state fermentation, the physico‐chemical properties of WB were improved. WB Sac:Lac = 2:1 showed higher antioxidant activity (only the total antioxidant activity was slightly lower than WB Sac:Lac = 1:1 ), and greater concentration of soluble dietary fiber (9.22%) and essential amino acids / total amino acids (42.04) than the other WB samples. Whole wheat bread quality was investigated by measuring specific volume, porosity, texture, aroma, and volatile compounds. The WWB made with WB Sac:Lac = 2:1 showed a higher specific volume, more uniform porosity structure, better texture, and more volatile compounds than the other samples. CONCLUSION Using a ratio of yeast and lactobacilli of 2:1, the solid‐state fermentation maximally improves the processing properties of WB, and prepares WWB with the best quality.