Abstract
| Original language | English |
|---|---|
| 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 |
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Keywords
- Enzymatic modification
- extrusion
- particle size
- wheat bran
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Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates. / Santala, Outi (Corresponding Author); Kiran, Anish; Sozer Aykal, Nesli; Poutanen, Kaisa; Nordlund, Emilia.
In: Journal of Cereal Science, Vol. 60, No. 2, 2014, p. 448-456.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
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
IS - 2
ER -