A method for improving the antioxidant capacity of wheat bran or wholemeal flour
By treating wheat bran with low- to medium-frequency electromagnetic waves, the bonds between phenolic substances are broken, promoting the release of phenolic substances. This solves the problem of poor antioxidant capacity enhancement in existing technologies for wheat bran or whole wheat flour, and achieves a significant increase in polyphenol content and total antioxidant capacity.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- HENAN UNIVERSITY OF TECHNOLOGY
- Filing Date
- 2023-12-19
- Publication Date
- 2026-07-31
AI Technical Summary
Existing methods for improving the antioxidant capacity of wheat bran or whole wheat flour are ineffective and complex. Chemical modification introduces ions that affect utilization, biological modification has technical barriers, and physical modification is affected by high temperature and high pressure.
Wheat bran is treated with low- to medium-frequency electromagnetic waves. A high-frequency electromagnetic field is generated by a high-voltage rectifier tube. The molecules of the dielectric material are polarized and move at high speed, generating heat, which breaks the bonds of phenolic substances, promotes the release of phenolic substances, and improves antioxidant capacity.
It significantly increases the polyphenol content and total antioxidant capacity in wheat bran or whole wheat flour, is low in cost, and is suitable for large-scale production. The polyphenol content is increased by 41.6%, and the total antioxidant capacity is increased by 113.4%.
Smart Images
Figure CN117562208B_ABST
Abstract
Description
Technical Field
[0001] This invention relates to a method for improving the antioxidant capacity of wheat bran or whole wheat flour, belonging to the field of wheat flour processing technology. Background Technology
[0002] Wheat is currently the most important food crop in my country and even the world, with its planting area second only to rice. Wheat bran consists of two layers: the pericarp of the wheat grain and the outer skin of the wheat kernel. Besides the bran from the wheat grain, it also includes most of the aleurone bran layer, which is removed during wheat processing. However, with in-depth research on wheat, it has been discovered that wheat bran contains many nutrients and abundant phytochemicals. Among them, phenolic compounds such as phenolic acids, flavonoids, and lignans give wheat bran various antioxidant and anti-aging properties, making it popular and gradually becoming an important part of the food industry. However, untreated wheat bran has a low content of phenolic compounds that can be utilized by the human body, and its antioxidant capacity is limited. Therefore, it needs to be modified through certain processes to improve its antioxidant capacity.
[0003] Currently, wheat bran is mainly modified through physical, chemical, and biological methods. Chemical modification can improve the water absorption properties of wheat bran dietary fiber by adding acids and alkalis, and can also enhance its antioxidant capacity through acetylation and carboxymethylation. However, chemical modification inevitably introduces a large number of anions and cations, affecting the further utilization of wheat bran. Biological modification involves adding microorganisms or enzymes to modify wheat bran, and has made significant progress in recent years, but it has certain technical barriers, which limits its application scope. Conventional physical modification methods, such as dry heat, wet heat, and extrusion, involve high temperatures and pressures that negatively impact the antioxidant capacity of wheat bran.
[0004] Chinese invention patent application CN109924414A discloses a method for preparing a wheat bran composition and whole wheat products. Specifically, it discloses pulverizing a mixture of wheat bran and wheat germ to obtain a mixed powder; feeding the mixed powder into an extruder for heated extrusion to obtain an extruded material; and drying the extruded material, pulverizing it, and sieving it to obtain the wheat bran composition. However, the free phenolic compound content in the processed wheat bran composition only increases by 3.5-8%, a relatively minor improvement. Furthermore, the extrusion process requires 8-12 hours of drying time, making it complex and increasing processing time, thus increasing production costs.
[0005] Therefore, developing a processing method that can effectively improve the antioxidant capacity of wheat bran is of great significance for the further utilization of wheat bran. Summary of the Invention
[0006] The purpose of this invention is to provide a method for improving the antioxidant capacity of wheat bran or whole wheat flour, in order to solve the problems of poor effectiveness and complex process in the existing methods for improving the antioxidant capacity of wheat bran or whole wheat flour.
[0007] To achieve the above objectives, the technical solution of the method for improving the antioxidant capacity of wheat bran or whole wheat flour in this invention is as follows:
[0008] A method for improving the antioxidant capacity of wheat bran or whole wheat flour includes the following steps: treating wheat bran with low-to-medium frequency electromagnetic waves to obtain wheat bran with improved antioxidant capacity;
[0009] Alternatively, wheat bran can be treated with low- to medium-frequency electromagnetic waves to obtain wheat bran with improved antioxidant capacity. The wheat bran with improved antioxidant capacity can be crushed, and the obtained wheat bran powder can be mixed with flour to obtain whole wheat flour.
[0010] The temperature for the low-frequency electromagnetic wave treatment is 120℃~230℃.
[0011] The beneficial effects of the above technical solution are as follows: Low-frequency electromagnetic waves utilize a high-voltage rectified electron tube self-excited oscillator to generate a high-frequency electromagnetic field. Under the action of the high-frequency electromagnetic field, the dielectric material undergoes molecular polarization and aligns according to the direction of the electric field. The molecules inside the dielectric material are excited and move at high speed, rubbing against each other and generating heat. This invention discovers that treating wheat bran produced from wheat flour with low-frequency electromagnetic waves can induce vibration of polar molecules in the wheat bran, generating heat. The vibration of polar molecules disrupts the structure of the wheat bran and the bonds between phenolic substances and other substances, promoting the release of phenolic substances and improving the antioxidant capacity of the wheat bran. Compared with existing methods such as microwave treatment, ultraviolet radiation treatment, heat treatment, or enzyme addition, the method of this invention for treating wheat bran has a better effect on improving the antioxidant capacity of wheat bran or whole wheat flour. Testing shows that compared with whole wheat flour obtained by normal processing methods, the polyphenol content of whole wheat flour treated by the method of this invention can be increased by up to 41.6%, and the total antioxidant capacity can be increased by up to 113.4%. Moreover, the method of the present invention for improving the antioxidant capacity of wheat bran or whole wheat flour has low production cost, high practicality, and is suitable for large-scale production.
[0012] As a further improvement, the frequency of the low-frequency electromagnetic wave processing is 11–28 kHz.
[0013] As a further improvement, the temperature for the low-frequency electromagnetic wave processing is 170℃~210℃.
[0014] The beneficial effects of the above technical solution are as follows: According to the test, compared with whole wheat flour obtained by normal processing methods, when the temperature of medium and low frequency electromagnetic wave treatment is 170℃~210℃, the antioxidant capacity is significantly improved, the polyphenol content in whole wheat flour increases by 20.8%~41.6%, and the total antioxidant capacity increases by 40%~113.4%.
[0015] As a further improvement, the processing time is 10 to 40 minutes.
[0016] The beneficial effects of the above technical solution are as follows: the method of increasing the polyphenol content in wheat bran or whole wheat flour of the present invention can achieve good results by treating wheat bran for 10 to 40 minutes, and can effectively control production costs.
[0017] As a further improvement, the temperature for the low-frequency electromagnetic wave processing is 190℃~210℃.
[0018] The beneficial effects of the above technical solution are as follows: According to the test, compared with whole wheat flour obtained by normal processing methods, the antioxidant capacity of wheat bran or whole wheat flour can be more effectively improved when the temperature of medium and low frequency electromagnetic wave treatment is 170℃~210℃, laying the foundation for further processing and utilization of wheat bran or whole wheat flour.
[0019] As a further improvement, the processing time is 30 to 40 minutes.
[0020] The beneficial effects of the above technical solution are as follows: when wheat bran is treated at 190℃~210℃ for 30~40min, the antioxidant capacity of wheat bran or whole wheat flour is more significantly improved, and the fine control of the treatment time is conducive to the control of production costs.
[0021] As a further improvement, the enhancement of the antioxidant capacity of the wheat bran or whole wheat flour includes increasing the polyphenol content of the wheat bran or whole wheat flour.
[0022] The beneficial effects of the above technical solution are: the increase in polyphenols helps to improve the antioxidant capacity of wheat bran or whole wheat flour, laying the foundation for further processing and utilization of wheat bran or whole wheat flour.
[0023] As a further improvement, the wheat bran is prepared by a method comprising the following steps: cleaning the raw wheat grain by removing the raw wheat, moistening the wheat and cleaning the wheat with a light finish, and then grinding it into flour and wheat bran.
[0024] The beneficial effects of the above technical solution are as follows: The above method for preparing wheat bran is the conventional wheat milling process for obtaining wheat bran and flour. This invention combines the conventional wheat milling process with medium and low frequency electromagnetic wave treatment to improve the antioxidant capacity of wheat bran or whole wheat flour. This achieves good results without complicated processing, providing an effective means for further processing and utilization of wheat bran or whole wheat flour. Attached Figure Description
[0025] Figure 1 This is an overall flowchart of the method for improving the antioxidant capacity of whole wheat flour according to the present invention. Detailed Implementation
[0026] The present invention discloses a method for improving the antioxidant capacity of wheat bran or whole wheat flour, comprising the following steps: treating wheat bran with medium and low frequency electromagnetic waves to obtain wheat bran with improved antioxidant capacity;
[0027] Alternatively, wheat bran can be treated with low- to medium-frequency electromagnetic waves to obtain wheat bran with improved antioxidant capacity. The wheat bran with improved antioxidant capacity can be crushed, and the obtained wheat bran powder can be mixed with flour to obtain whole wheat flour.
[0028] The temperature for the low-frequency electromagnetic wave treatment is 120℃~230℃.
[0029] The process of wheat milling is as follows: the wheat is cleaned by removing the raw wheat, moistening the wheat and cleaning the smooth wheat, and then it is ground into flour and wheat bran.
[0030] The overall workflow is as follows: Wheat undergoes initial cleaning (uncovering raw wheat), followed by moistening and polishing. It is then ground into flour and bran. The bran is transported by conveyor belt through a low-to-medium frequency electromagnetic wave treatment area. After treatment, the bran is pulverized. The pulverized bran is then mixed with the flour to obtain whole wheat flour. Figure 1 As shown.
[0031] Low- and medium-frequency electromagnetic waves utilize a high-voltage rectified electron tube self-excited oscillator to generate a high-frequency electromagnetic field. Under the influence of this high-frequency electromagnetic field, the dielectric material undergoes molecular polarization and aligns itself according to the direction of the electric field. The molecules within the dielectric material are excited and move at high speed, generating heat through mutual friction. This invention discovers that treating wheat bran produced from wheat milling with low- and medium-frequency electromagnetic waves can induce vibrations in the polar molecules within the bran, generating heat. These vibrations disrupt the bran's structure and the bonds between phenolic substances and other substances, promoting the release of phenolic substances and enhancing the bran's antioxidant capacity.
[0032] Preferably, the frequency of the low-frequency electromagnetic wave processing is 11–28 kHz.
[0033] Preferably, the temperature for the low-frequency electromagnetic wave treatment is 170℃~210℃.
[0034] More preferably, the processing time is 10 to 40 minutes.
[0035] Preferably, the temperature for the low-frequency electromagnetic wave processing is 190℃~210℃.
[0036] More preferably, the processing time is 30 to 40 minutes.
[0037] Preferably, improving the antioxidant capacity of wheat bran or whole wheat flour includes increasing the polyphenol content of wheat bran or whole wheat flour.
[0038] Preferably, the wheat bran is prepared by a method comprising the following steps: cleaning the raw wheat grain by removing the raw wheat, moistening the wheat and cleaning the wheat by removing the raw wheat, and then grinding it into flour and wheat bran.
[0039] The present invention will be further described in detail below with reference to specific embodiments. Unless otherwise specified, the equipment and reagents used in the embodiments, experimental examples and comparative examples are all commercially available.
[0040] I. Specific Embodiment of a Method for Improving the Antioxidant Capacity of Whole Wheat Flour
[0041] Zhoumai 27 (hard winter wheat) raw grain underwent shaving, moistening, and polishing processes, followed by milling to obtain flour and bran. Without further processing, the bran and flour were mixed to form whole wheat flour, which contained 1.73 mg GAE / g of polyphenols and 4.63 mg Fe / g of whole wheat flour. The polyphenol content was in the equivalent of gallic acid (GAE), and the total antioxidant capacity was in the equivalent of ferrous ion reducing capacity.
[0042] Example 1
[0043] This embodiment describes a method for improving the antioxidant capacity of whole wheat flour. The wheat used is Zhoumai 27 (hard winter wheat), and the specific implementation steps are as follows:
[0044] (1) The raw wheat grain is cleaned by removing the raw wheat, moistening the wheat and cleaning the smooth wheat, and then ground into flour and wheat bran.
[0045] (2) Wheat bran obtained from wheat milling process is transported by conveyor belt through the medium and low frequency electromagnetic wave treatment area;
[0046] (3) Set the temperature of the low-frequency electromagnetic wave generator to 130℃, control the speed of the conveyor belt, and make the time for wheat bran to pass through the low-frequency electromagnetic wave treatment area for 30 minutes. The low-frequency electromagnetic wave generator automatically adjusts the working frequency according to the set temperature. The working frequency range is 11KHz~28KHz.
[0047] (4) Mix the wheat bran treated with medium and low frequency electromagnetic waves with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0048] Example 2
[0049] This embodiment describes a method for improving the antioxidant capacity of whole wheat flour. The wheat used is Zhoumai 27, and the specific implementation steps are as follows:
[0050] (1) The raw wheat grain is cleaned by removing the raw wheat, moistening the wheat and cleaning the smooth wheat, and then ground into flour and wheat bran.
[0051] (2) Wheat bran obtained from wheat milling process is transported by conveyor belt through the medium and low frequency electromagnetic wave treatment area;
[0052] (3) Set the temperature of the low-frequency electromagnetic wave generator to 170℃, control the speed of the conveyor belt, and make the time for wheat bran to pass through the low-frequency electromagnetic wave treatment area for 30 minutes. The low-frequency electromagnetic wave generator automatically adjusts the working frequency according to the set temperature. The working frequency range is 11KHz~28KHz.
[0053] (4) Mix the wheat bran treated with medium and low frequency electromagnetic waves with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0054] Example 3
[0055] This embodiment describes a method for improving the antioxidant capacity of whole wheat flour. The wheat used is Zhoumai 27, and the specific implementation steps are as follows:
[0056] (1) The raw wheat grain is cleaned by removing the raw wheat, moistening the wheat and cleaning the smooth wheat, and then ground into flour and wheat bran.
[0057] (2) Wheat bran obtained from wheat milling process is transported by conveyor belt through the medium and low frequency electromagnetic wave treatment area;
[0058] (3) Set the temperature of the low-frequency electromagnetic wave generator to 190℃, control the speed of the conveyor belt, and make the time for wheat bran to pass through the low-frequency electromagnetic wave treatment area 10 minutes. The low-frequency electromagnetic wave generator automatically adjusts the working frequency according to the set temperature. The working frequency range is 11KHz~28KHz.
[0059] (4) Mix the wheat bran treated with medium and low frequency electromagnetic waves with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0060] Example 4
[0061] This embodiment describes a method for improving the antioxidant capacity of whole wheat flour. The wheat used is Zhoumai 27, and the specific implementation steps are as follows:
[0062] (1) The raw wheat grain is cleaned by removing the raw wheat, moistening the wheat and cleaning the smooth wheat, and then ground into flour and wheat bran.
[0063] (2) Wheat bran obtained from wheat milling process is transported by conveyor belt through the medium and low frequency electromagnetic wave treatment area;
[0064] (3) Set the temperature of the low-frequency electromagnetic wave generator to 190℃, control the speed of the conveyor belt, and make the time for the wheat bran to pass through the low-frequency electromagnetic wave treatment area 40 minutes. The low-frequency electromagnetic wave generator automatically adjusts its working frequency according to the set temperature. The working frequency range is 11KHz~28KHz.
[0065] (4) Mix the wheat bran treated with medium and low frequency electromagnetic waves with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0066] Example 5
[0067] This embodiment describes a method for improving the antioxidant capacity of whole wheat flour. The wheat used is Zhoumai 27, and the specific implementation steps are as follows:
[0068] (1) The raw wheat grain is cleaned by removing the raw wheat, moistening the wheat and cleaning the smooth wheat, and then ground into flour and wheat bran.
[0069] (2) Wheat bran obtained from wheat milling process is transported by conveyor belt through the medium and low frequency electromagnetic wave treatment area;
[0070] (3) Set the temperature of the low-frequency electromagnetic wave generator to 210℃, control the speed of the conveyor belt, and make the time for wheat bran to pass through the low-frequency electromagnetic wave treatment area 30 minutes. The low-frequency electromagnetic wave generator automatically adjusts the working frequency according to the set temperature. The working frequency range is 11KHz~28KHz.
[0071] (4) Mix the wheat bran treated with medium and low frequency electromagnetic waves with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0072] Example 6
[0073] This embodiment describes a method for improving the antioxidant capacity of whole wheat flour. The wheat used is Zhoumai 27, and the specific implementation steps are as follows:
[0074] (1) The raw wheat grain is cleaned by removing the raw wheat, moistening the wheat and cleaning the smooth wheat, and then ground into flour and wheat bran.
[0075] (2) Wheat bran obtained from wheat milling process is transported by conveyor belt through the medium and low frequency electromagnetic wave treatment area;
[0076] (3) Set the temperature of the low-frequency electromagnetic wave generator to 130℃, control the speed of the conveyor belt, and make the time for wheat bran to pass through the low-frequency electromagnetic wave treatment area 10 minutes. The low-frequency electromagnetic wave generator automatically adjusts the working frequency according to the set temperature. The working frequency range is 11KHz~28KHz.
[0077] (4) Mix the wheat bran treated with medium and low frequency electromagnetic waves with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0078] Example 7
[0079] This embodiment describes a method for improving the antioxidant capacity of whole wheat flour. The wheat used is Zhoumai 27, and the specific implementation steps are as follows:
[0080] (1) The raw wheat grain is cleaned by removing the raw wheat, moistening the wheat and cleaning the smooth wheat, and then ground into flour and wheat bran.
[0081] (2) Wheat bran obtained from wheat milling process is transported by conveyor belt through the medium and low frequency electromagnetic wave treatment area;
[0082] (3) Set the temperature of the low-frequency electromagnetic wave generator to 120℃, control the speed of the conveyor belt, and make the time for wheat bran to pass through the low-frequency electromagnetic wave treatment area for 30 minutes. The low-frequency electromagnetic wave generator automatically adjusts its working frequency according to the set temperature. The working frequency range is 11KHz~28KHz.
[0083] (4) Mix the wheat bran treated with medium and low frequency electromagnetic waves with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0084] Example 8
[0085] This embodiment describes a method for improving the antioxidant capacity of whole wheat flour. The wheat used is Zhoumai 27, and the specific implementation steps are as follows:
[0086] (1) The raw wheat grain is cleaned by removing the raw wheat, moistening the wheat and cleaning the smooth wheat, and then ground into flour and wheat bran.
[0087] (2) Wheat bran obtained from wheat milling process is transported by conveyor belt through the medium and low frequency electromagnetic wave treatment area;
[0088] (3) Set the temperature of the low-frequency electromagnetic wave generator to 230℃, control the speed of the conveyor belt, and make the time for wheat bran to pass through the low-frequency electromagnetic wave treatment area 30 minutes. The low-frequency electromagnetic wave generator automatically adjusts the working frequency according to the set temperature. The working frequency range is 11KHz~28KHz.
[0089] (4) Mix the wheat bran treated with medium and low frequency electromagnetic waves with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0090] II. Comparative Example
[0091] Comparative Example 1
[0092] This comparative example uses microwave-treated wheat bran mixed with flour to obtain whole wheat flour. The wheat used is Zhoumai 27. The specific implementation steps are as follows:
[0093] (1) The raw wheat grain is cleaned by removing the raw wheat, moistening the wheat and cleaning the smooth wheat, and then ground into flour and wheat bran.
[0094] (2) Wheat bran obtained from the wheat milling process is transported by conveyor belt through the microwave processing area;
[0095] (3) Set the microwave power to 700W and microwave the bran for 6 minutes;
[0096] (4) Mix the microwaved wheat bran and flour in a mass ratio of 1:5 to obtain whole wheat flour.
[0097] Comparative Example 2
[0098] This comparative example uses superheated steam-treated wheat bran to mix with flour to obtain whole wheat flour. The wheat used is Zhoumai 27. The specific implementation steps are as follows:
[0099] (1) The raw wheat grain is cleaned by removing the raw wheat, moistening the wheat and cleaning the smooth wheat, and then ground into flour and wheat bran.
[0100] (2) Wheat bran obtained from the wheat milling process is transported by conveyor belt through the superheated steam treatment area;
[0101] (3) Set the superheated steam temperature to 200℃ and treat the bran with superheated steam for 7 minutes;
[0102] (4) Mix the superheated steam-treated wheat bran with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0103] Comparative Example 3
[0104] This comparative example uses steam-explosion treated wheat bran mixed with flour to obtain whole wheat flour. The wheat used is Zhoumai 27. The specific implementation steps are as follows:
[0105] (1) The raw wheat grain is cleaned by removing the raw wheat, moistening the wheat and cleaning the smooth wheat, and then ground into flour and wheat bran.
[0106] (2) Wheat bran obtained from the wheat milling process is transported by conveyor belt through the steam explosion treatment area;
[0107] (3) Set the steam explosion pressure to 0.5 MPa and steam explosion process the bran for 2 minutes;
[0108] (4) Mix the steam-exploded wheat bran with flour at a mass ratio of 1:5 to obtain whole wheat flour.
[0109] III. Experimental Examples
[0110] Experimental Example 1
[0111] This experiment tested the polyphenol content and antioxidant capacity of whole wheat flour obtained in Examples 1-8 and Comparative Examples 1-3. The polyphenol content was measured in gallic acid (GAE) equivalents, and the total antioxidant capacity was measured in ferrous ion reducing capacity equivalents. The detection methods are shown below, and the results are shown in Table 1.
[0112] 1. Extraction method of polyphenols from whole wheat flour:
[0113] Weigh 2g of whole wheat flour sample, add 45mL of 70% ethanol solution and mix well. Extract by sonication for 80min, centrifuge at 4℃ and 8000rpm for 15min, collect the filtrate, repeat the extraction of the residue once, discard the residue, combine the filtrates, concentrate and cool them by rotary evaporator, and then make up to 10mL with ethanol.
[0114] 2. Method for determining polyphenols in whole wheat flour:
[0115] Pipette 0.5 mL of the above polyphenol extract into a 10 mL brown volumetric flask, add 2 mL of Folin-Ciocalteu colorimetric reagent and 4 mL of 7.5% sodium carbonate solution, mix well, and then dilute to 10 mL with distilled water. After the colorimetric reaction is carried out in the dark for 1 h, the absorbance value is measured at 765 nm. Using gallic acid standard solutions of different concentration gradients to replace the above polyphenol extract, the absorbance values after color development of different concentrations of gallic acid standard solutions are measured to establish a standard curve of gallic acid content versus absorbance value. Substitute the absorbance value measured for the sample into the standard curve to obtain the final gallic acid equivalent.
[0116] 3. Method for determining the total antioxidant capacity of whole wheat flour:
[0117] Pipette 10 μL of the polyphenolic sample or ferrous sulfate standard solution extracted in step 1 and 180 μL of FRAP working solution preheated to 37°C into a 96-well plate. Shake well in the dark on a shaker and react at 37°C for 10 min in the dark. Measure the absorbance at 593 nm. Construct a standard curve using FeSO4 series standard solutions. The antioxidant activity of the sample is expressed as the amount of FeSO4 (mg Fe / g) required to achieve the same absorbance.
[0118] Table 1 shows the effects of low-frequency electromagnetic waves on the polyphenol content and antioxidant capacity of wheat bran.
[0119]
[0120]
[0121] As can be seen from the table, the polyphenol content and total antioxidant capacity of wheat bran treated with low- and medium-frequency electromagnetic waves are significantly increased.
[0122] The above description is merely an illustrative embodiment of the present invention and is not intended to limit the scope of the invention. Any equivalent changes and modifications made by those skilled in the art without departing from the concept and principles of the present invention should fall within the scope of protection of the present invention.
Claims
1. A method for improving the antioxidant capacity of wheat bran or whole wheat flour, characterized in that: Includes the following steps: Wheat bran was treated with low- to medium-frequency electromagnetic waves to obtain wheat bran with improved antioxidant capacity. Alternatively, the wheat bran with enhanced antioxidant capacity can be pulverized, and the resulting wheat bran powder can be mixed with flour to obtain whole wheat flour; The temperature for the low-frequency electromagnetic wave treatment is 170℃~210℃; the treatment time is 10~40 min. The frequency of the medium-low frequency electromagnetic wave processing is 11~28KHz.
2. The method for improving the antioxidant capacity of wheat bran or whole wheat flour according to claim 1, characterized in that: The temperature for the low-frequency electromagnetic wave processing is 190℃~210℃.
3. The method for improving the antioxidant capacity of wheat bran or whole wheat flour according to claim 2, characterized in that: The processing time is 30-40 minutes.
4. The method for improving the antioxidant capacity of wheat bran or whole wheat flour according to any one of claims 1 to 3, characterized in that: The improvement in the antioxidant capacity of wheat bran or whole wheat flour includes increasing the polyphenol content of wheat bran or whole wheat flour.
5. The method for improving the antioxidant capacity of wheat bran or whole wheat flour according to any one of claims 1 to 3, characterized in that: The wheat bran is prepared by a method comprising the following steps: cleaning the raw wheat grain by removing the raw wheat, moistening the wheat and cleaning the wheat by removing the raw wheat, and then grinding it into flour to obtain wheat bran.