Fermented wheat bran as a functional ingredient in baking

Kati Katina (Corresponding Author), Riikka Juvonen, Arja Laitila, Laura Flander, Emilia Nordlund, Susanna Kariluoto, Vieno Piironen, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

62 Citations (Scopus)

Abstract

The aim of the current study was to identify factors influencing the technological functionality of fermented bran. The influences of fermentation type and type of wheat bran on the microbial community, bioactivity, arabinoxylans (AX), and activity of xylanases were studied in the bran ferments. Furthermore, technological quality of ferments was established by using them to replace wheat in baking with a 20% substitution level. Solubilization of AX and endogenous xylanase activity of bran were influenced by the type of bran, fermentation type, and conditions. Peeled bran had a clearly reduced microbial load and different microbial community in comparison to native bran. Bran from peeled kernels contained 10‐fold lower activities of endogenous xylanases in comparison to native bran. Yeast fermentation of bran from peeled kernels increased the level of folates (+40%), free phenolic acids (+500%), and soluble AX (+60%). Bread containing yeast‐fermented peeled bran had improved volume (+10–15%) and crumb softness (25–35% softer) in comparison to unfermented counterparts. Solubilization of AX during the 20 hr fermentation and decreased endogenous xylanase activity are proposed as the main reasons for the improved technological functionality of fermented bran.
Original languageEnglish
Pages (from-to)126-134
Number of pages8
JournalCereal Chemistry
Volume89
Issue number2
DOIs
Publication statusPublished - 2012
MoE publication typeA1 Journal article-refereed

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Dietary Fiber
bran
wheat bran
baking
Fermentation
ingredients
arabinoxylan
xylanases
Bread
fermentation
Bioactivity
Folic Acid
Yeast
Triticum
Substitution reactions
Yeasts
solubilization
microbial communities
microbial load
seeds

Cite this

Katina, Kati ; Juvonen, Riikka ; Laitila, Arja ; Flander, Laura ; Nordlund, Emilia ; Kariluoto, Susanna ; Piironen, Vieno ; Poutanen, Kaisa. / Fermented wheat bran as a functional ingredient in baking. In: Cereal Chemistry. 2012 ; Vol. 89, No. 2. pp. 126-134.
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abstract = "The aim of the current study was to identify factors influencing the technological functionality of fermented bran. The influences of fermentation type and type of wheat bran on the microbial community, bioactivity, arabinoxylans (AX), and activity of xylanases were studied in the bran ferments. Furthermore, technological quality of ferments was established by using them to replace wheat in baking with a 20{\%} substitution level. Solubilization of AX and endogenous xylanase activity of bran were influenced by the type of bran, fermentation type, and conditions. Peeled bran had a clearly reduced microbial load and different microbial community in comparison to native bran. Bran from peeled kernels contained 10‐fold lower activities of endogenous xylanases in comparison to native bran. Yeast fermentation of bran from peeled kernels increased the level of folates (+40{\%}), free phenolic acids (+500{\%}), and soluble AX (+60{\%}). Bread containing yeast‐fermented peeled bran had improved volume (+10–15{\%}) and crumb softness (25–35{\%} softer) in comparison to unfermented counterparts. Solubilization of AX during the 20 hr fermentation and decreased endogenous xylanase activity are proposed as the main reasons for the improved technological functionality of fermented bran.",
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Katina, K, Juvonen, R, Laitila, A, Flander, L, Nordlund, E, Kariluoto, S, Piironen, V & Poutanen, K 2012, 'Fermented wheat bran as a functional ingredient in baking', Cereal Chemistry, vol. 89, no. 2, pp. 126-134. https://doi.org/10.1094/CCHEM-08-11-0106

Fermented wheat bran as a functional ingredient in baking. / Katina, Kati (Corresponding Author); Juvonen, Riikka; Laitila, Arja; Flander, Laura; Nordlund, Emilia; Kariluoto, Susanna; Piironen, Vieno; Poutanen, Kaisa.

In: Cereal Chemistry, Vol. 89, No. 2, 2012, p. 126-134.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Katina, Kati

AU - Juvonen, Riikka

AU - Laitila, Arja

AU - Flander, Laura

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AU - Kariluoto, Susanna

AU - Piironen, Vieno

AU - Poutanen, Kaisa

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AB - The aim of the current study was to identify factors influencing the technological functionality of fermented bran. The influences of fermentation type and type of wheat bran on the microbial community, bioactivity, arabinoxylans (AX), and activity of xylanases were studied in the bran ferments. Furthermore, technological quality of ferments was established by using them to replace wheat in baking with a 20% substitution level. Solubilization of AX and endogenous xylanase activity of bran were influenced by the type of bran, fermentation type, and conditions. Peeled bran had a clearly reduced microbial load and different microbial community in comparison to native bran. Bran from peeled kernels contained 10‐fold lower activities of endogenous xylanases in comparison to native bran. Yeast fermentation of bran from peeled kernels increased the level of folates (+40%), free phenolic acids (+500%), and soluble AX (+60%). Bread containing yeast‐fermented peeled bran had improved volume (+10–15%) and crumb softness (25–35% softer) in comparison to unfermented counterparts. Solubilization of AX during the 20 hr fermentation and decreased endogenous xylanase activity are proposed as the main reasons for the improved technological functionality of fermented bran.

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