In this study a complex of naringenin with hydroxypropyl-β-cyclodextrin (HP-β-CD) was prepared to improve the hydrophilicity of naringenin. The physicochemical properties of the complex were analyzed by ultraviolet-visible spectrometry (UV), infrared spectrometry (IR), X-ray diffractometry (XRD), differential scanning calorimetry (DSC). The result showed that naringenin had been molecularly dispersed in the HP-β-CD matrix, not forming a new compound and HPLC analysis showed that the solubility of naringenin in water was enhanced from 4.38 μg/mL to 1,272.31 μg/mL.

The paper was to examine the effects of different adding amount of heated and unheated bran with varied particle size on dough rheological properties and steamed bread quality. Results indicated that these effects mainly depend on the bran quantity rather than the size. In comparison with unheated bran, flour with heated bran is more stable over time and undergoes less softening. For example, the stability time for flour with 100-mesh unheated bran decreased from 5.3 to 3.6, while that of heated bran increased from 5.3 to 6.2 min, as addition amounts increased from 0 to 25%. Adding bran also increased red and yellow coloration and decreased brightness of the steamed bread. The L* of the steamed bread with 60-mesh bran was about 75% of the steamed bread without bran. The best quality was obtained by the steamed bread added with 15% heat-treated bran having a particle size of 100 meshes. Given the nutritional properties and health functions of wheat bran, adding bran to improve the health benefits of steamed bread has undergone considerable study. However, the shelf life of bran itself is shorter and bran steamed bread tastes bad. This limits the application of bran in the bran steamed bread. Heat treatment technology is a short-time process for the bran treatment. Heat treatment can reduce the content of microorganism, inactivate enzymes and improve the shelf life of bran and the taste of bran steamed bread.