Influence of particle size on bioprocess induced changes on technological functionality of wheat bran

Rossana Coda (Corresponding Author), Ilona Kärki, Emilia Nordlund, Raija-Liisa Heiniö, Kaisa Poutanen, Kati Katina

    Research output: Contribution to journalArticleScientificpeer-review

    103 Citations (Scopus)


    Wheat bran is nutritionally an important source of dietary fibre, vitamins and minerals, but its negative influence on dough rheology, texture and sensory quality of bread limits its use in bread baking. The current study aimed at improving the technological functionality of bran by bioprocessing Wheat bran of different particle size (750, 400, 160, 50 μm) was fermented 8 h or 24 h with Lactobacillus brevis E95612 and Kazachstania exigua C81116 with or without addition of enzyme mixture with various carbohydrase activities. Kinetics of growth and acidification showed that the growth of the starters was enhanced in the presence of enzymes in bran having particle size of 160 and 50 μm. Fermentation was critical to improve dough stability and volume of bran enriched breads, whereas addition of enzymes had the most significant effect in improving bread shelf-life. Wheat bread containing 160 μm bran fermented 8 h with enzymes had mild flavour, the highest volume and shelf-life. Reduction of particle size increased perceived smoothness of mouthfeel but provided darker colour in bran-containing breads. The short 8 h bioprocessing, with or without enzymes did not increase pungent flavour or bitter aftertaste in comparison with the native bran.
    Original languageEnglish
    Pages (from-to)69-77
    JournalFood Microbiology
    Publication statusPublished - Feb 2014
    MoE publication typeA1 Journal article-refereed
    EventV International Symposium on Sourdough, Cereal Fermentation for Future Foods - Helsinki, Finland
    Duration: 10 Oct 201212 Oct 2012


    • bran
    • micronization
    • bioprocessing
    • fermentation
    • lactic acid bacteria
    • yeast
    • enzymes
    • bread


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