Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study
Extrusion-cooking can be used to change the techno–functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass, double-pass and acid extrusion-cooking) and proces...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/2/472 |
| _version_ | 1827588640293781504 |
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| author | Chiara Roye Muriel Henrion Hélène Chanvrier Chrystel Loret Roberto King Lisa Lamothe Christophe M. Courtin |
| author_facet | Chiara Roye Muriel Henrion Hélène Chanvrier Chrystel Loret Roberto King Lisa Lamothe Christophe M. Courtin |
| author_sort | Chiara Roye |
| collection | DOAJ |
| description | Extrusion-cooking can be used to change the techno–functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass, double-pass and acid extrusion-cooking) and process parameters (temperature, moisture) were compared for their impact on wheat bran. When applying the same process settings, the higher strong water-binding capacity, extract viscosity and extractability displayed by bran extruded using the industrial set-up reflected a more considerable wheat bran structure degradation compared to pilot-scale extrusion-cooking. This was attributed to the overall higher specific mechanical energy (SME), pressure and product temperature that were reached inside the industrial extruder. When changing the type of extrusion-cooking from single-pass to double-pass and acid extrusion-cooking, wheat bran physicochemical characteristics evolved in the same direction, irrespective of extruder scale. The differences in bran characteristics were, however, smaller on industrial-scale. Results show that the differentiating power of the latter can be increased by decreasing the moisture content and increasing product temperature, beyond what is possible in the pilot-scale extruder. This was confirmed by using a BC72 industrial-scale extruder at low moisture content. In conclusion, the extruder scale mainly determines the SME that can be reached and determines the potential to modify wheat bran. |
| first_indexed | 2024-03-09T00:40:21Z |
| format | Article |
| id | doaj.art-343b02fc0be14fefb865e6ab89da6ffb |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T00:40:21Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-343b02fc0be14fefb865e6ab89da6ffb2023-12-11T17:52:41ZengMDPI AGFoods2304-81582021-02-0110247210.3390/foods10020472Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative StudyChiara Roye0Muriel Henrion1Hélène Chanvrier2Chrystel Loret3Roberto King4Lisa Lamothe5Christophe M. Courtin6Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, BelgiumSociété des Produits Nestlé S.A., Nestlé Research and Development Orbe, Route de Chavornay 3, 1350 Orbe, SwitzerlandSociété des Produits Nestlé S.A., Nestlé Research and Development Orbe, Route de Chavornay 3, 1350 Orbe, SwitzerlandSociété des Produits Nestlé S.A., Nestlé Research and Development Orbe, Route de Chavornay 3, 1350 Orbe, SwitzerlandSociété des Produits Nestlé S.A., Nestlé Research, Vers-chez-les-Blanc, 1026 Lausanne, SwitzerlandSociété des Produits Nestlé S.A., Nestlé Research, Vers-chez-les-Blanc, 1026 Lausanne, SwitzerlandLaboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, BelgiumExtrusion-cooking can be used to change the techno–functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass, double-pass and acid extrusion-cooking) and process parameters (temperature, moisture) were compared for their impact on wheat bran. When applying the same process settings, the higher strong water-binding capacity, extract viscosity and extractability displayed by bran extruded using the industrial set-up reflected a more considerable wheat bran structure degradation compared to pilot-scale extrusion-cooking. This was attributed to the overall higher specific mechanical energy (SME), pressure and product temperature that were reached inside the industrial extruder. When changing the type of extrusion-cooking from single-pass to double-pass and acid extrusion-cooking, wheat bran physicochemical characteristics evolved in the same direction, irrespective of extruder scale. The differences in bran characteristics were, however, smaller on industrial-scale. Results show that the differentiating power of the latter can be increased by decreasing the moisture content and increasing product temperature, beyond what is possible in the pilot-scale extruder. This was confirmed by using a BC72 industrial-scale extruder at low moisture content. In conclusion, the extruder scale mainly determines the SME that can be reached and determines the potential to modify wheat bran.https://www.mdpi.com/2304-8158/10/2/472extrusion-cookingbran-water interactiondietary fibrewheat branextruder-scale |
| spellingShingle | Chiara Roye Muriel Henrion Hélène Chanvrier Chrystel Loret Roberto King Lisa Lamothe Christophe M. Courtin Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study Foods extrusion-cooking bran-water interaction dietary fibre wheat bran extruder-scale |
| title | Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study |
| title_full | Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study |
| title_fullStr | Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study |
| title_full_unstemmed | Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study |
| title_short | Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study |
| title_sort | changing wheat bran structural properties by extrusion cooking on a pilot and industrial scale a comparative study |
| topic | extrusion-cooking bran-water interaction dietary fibre wheat bran extruder-scale |
| url | https://www.mdpi.com/2304-8158/10/2/472 |
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