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 language | English |
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Pages (from-to) | 448-456 |
Number of pages | 9 |
Journal | Journal of Cereal Science |
Volume | 60 |
Issue number | 2 |
DOIs | |
Publication status | Published - 2014 |
MoE publication type | Not Eligible |
Keywords
- Enzymatic modification
- extrusion
- particle size
- wheat bran