Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates

Outi Santala (Corresponding Author), Anish Kiran, Nesli Sozer Aykal, Kaisa Poutanen, Emilia Nordlund

Research output: Contribution to journalArticleScientificpeer-review

24 Citations (Scopus)

Abstract

The aim of this study was to examine enzymatic modification of wheat bran, performed in a low-moisture process, and the reduction of bran particle size as means of improving the technological performance of wheat bran in expanded extrudates. Modification of bran by hydrolytic enzymes increased the crispiness and decreased the hardness and piece density of extrudates containing wheat bran and endosperm rye flour in 20:80 ratio. These improvements correlated (P <0.01 or 0.05) with an increased content of water extractable arabinoxylan and decreased water holding capacity of the bran, as well as with increased longitudinal expansion of the extrudates. Furthermore, bran with a fine average particle size (84 µm) produced extrudates with improved mechanical properties and higher radial expansion than coarse bran (particle size 702 µm). The impact of bran particle size was also observed in the cellular structure of the extrudates as differences in cell size and homogeneity. The bran drying method, oven or freeze drying after enzymatic modification, did not have a major impact on the properties of the extrudates. The study showed that the functionality of wheat bran in extrusion can be improved by enzymatic modification using a low-water process and by reduction of bran particle size
Original languageEnglish
Pages (from-to)448-456
Number of pages9
JournalJournal of Cereal Science
Volume60
Issue number2
DOIs
Publication statusPublished - 2014
MoE publication typeNot Eligible

Fingerprint

Dietary Fiber
bran
wheat bran
Particle Size
mechanical properties
particle size
Particle size
Mechanical properties
Water
Drying
Endosperm
Freeze Drying
Hardness
Flour
Ovens
Cellular Structures
Cell Size
Extrusion
rye flour
Moisture

Keywords

  • Enzymatic modification
  • extrusion
  • particle size
  • wheat bran

Cite this

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title = "Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates",
abstract = "The aim of this study was to examine enzymatic modification of wheat bran, performed in a low-moisture process, and the reduction of bran particle size as means of improving the technological performance of wheat bran in expanded extrudates. Modification of bran by hydrolytic enzymes increased the crispiness and decreased the hardness and piece density of extrudates containing wheat bran and endosperm rye flour in 20:80 ratio. These improvements correlated (P <0.01 or 0.05) with an increased content of water extractable arabinoxylan and decreased water holding capacity of the bran, as well as with increased longitudinal expansion of the extrudates. Furthermore, bran with a fine average particle size (84 µm) produced extrudates with improved mechanical properties and higher radial expansion than coarse bran (particle size 702 µm). The impact of bran particle size was also observed in the cellular structure of the extrudates as differences in cell size and homogeneity. The bran drying method, oven or freeze drying after enzymatic modification, did not have a major impact on the properties of the extrudates. The study showed that the functionality of wheat bran in extrusion can be improved by enzymatic modification using a low-water process and by reduction of bran particle size",
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author = "Outi Santala and Anish Kiran and {Sozer Aykal}, Nesli and Kaisa Poutanen and Emilia Nordlund",
year = "2014",
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language = "English",
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pages = "448--456",
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T1 - Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates

AU - Santala, Outi

AU - Kiran, Anish

AU - Sozer Aykal, Nesli

AU - Poutanen, Kaisa

AU - Nordlund, Emilia

PY - 2014

Y1 - 2014

N2 - The aim of this study was to examine enzymatic modification of wheat bran, performed in a low-moisture process, and the reduction of bran particle size as means of improving the technological performance of wheat bran in expanded extrudates. Modification of bran by hydrolytic enzymes increased the crispiness and decreased the hardness and piece density of extrudates containing wheat bran and endosperm rye flour in 20:80 ratio. These improvements correlated (P <0.01 or 0.05) with an increased content of water extractable arabinoxylan and decreased water holding capacity of the bran, as well as with increased longitudinal expansion of the extrudates. Furthermore, bran with a fine average particle size (84 µm) produced extrudates with improved mechanical properties and higher radial expansion than coarse bran (particle size 702 µm). The impact of bran particle size was also observed in the cellular structure of the extrudates as differences in cell size and homogeneity. The bran drying method, oven or freeze drying after enzymatic modification, did not have a major impact on the properties of the extrudates. The study showed that the functionality of wheat bran in extrusion can be improved by enzymatic modification using a low-water process and by reduction of bran particle size

AB - The aim of this study was to examine enzymatic modification of wheat bran, performed in a low-moisture process, and the reduction of bran particle size as means of improving the technological performance of wheat bran in expanded extrudates. Modification of bran by hydrolytic enzymes increased the crispiness and decreased the hardness and piece density of extrudates containing wheat bran and endosperm rye flour in 20:80 ratio. These improvements correlated (P <0.01 or 0.05) with an increased content of water extractable arabinoxylan and decreased water holding capacity of the bran, as well as with increased longitudinal expansion of the extrudates. Furthermore, bran with a fine average particle size (84 µm) produced extrudates with improved mechanical properties and higher radial expansion than coarse bran (particle size 702 µm). The impact of bran particle size was also observed in the cellular structure of the extrudates as differences in cell size and homogeneity. The bran drying method, oven or freeze drying after enzymatic modification, did not have a major impact on the properties of the extrudates. The study showed that the functionality of wheat bran in extrusion can be improved by enzymatic modification using a low-water process and by reduction of bran particle size

KW - Enzymatic modification

KW - extrusion

KW - particle size

KW - wheat bran

U2 - 10.1016/j.jcs.2014.04.003

DO - 10.1016/j.jcs.2014.04.003

M3 - Article

VL - 60

SP - 448

EP - 456

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

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ER -