Effect of catalysis by peroxidase and its mimic on the structure of wheat flour supplemented with fermented bran and its dough texture, bread quality and functionality.

The effects of peroxidase and its mimic methanobactin-Cu on the structure of fermented-bran-supplemented wheat flour, as well as on dough processing, bread quality and functional properties were investigated to improve the quality of wheat bran flour. A catalytic system was established under the conditions of 4.5 × 10-5 mol/L methanobactin-Cu, 35 °C, 4 min and pH 6.5, achieving a ferulic acid binding rate 41.6%. Electrophoretic analysis confirmed the formation of high-molecular-weight gluten proteins (75-100 kDa). Spectroscopic characterization revealed that methanobactin-Cu-catalyzed di-polymerization of ferulic acid reinforced the gluten network structure. Dough hardness and water absorption decreased by 4.1% and 5.3%, respectively, exhibiting weak gel rheological properties. Additionally, the dough exhibited maximum elasticity (0.97), chewiness (160 N), extensibility (28.31), gas-holding height (111.4 mm), and bread sensory score (80 points), along with enhanced anti-digestion and antioxidant properties. These findings provide useful insights for the utilization of wheat bran.