Applying a Wet-Type Grinder to Wheat Bran for Developing Breads
Despite being rich in dietary fibers, wheat bran is scarcely used as a food source because these dietary fibers have adverse effects on the texture. In this study, bran was atomized using a wet-type grinder (WG) to improve its physicochemical properties. The WG treatment improved the dispersion abil...
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MDPI AG
2021-10-01
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| Series: | Biology and Life Sciences Forum |
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| Online Access: | https://www.mdpi.com/2673-9976/6/1/118 |
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| author | Thi Anh Le Kazuyoshi Nakamura Yuya Arai Katsuyoshi Nishinari Takao Nagano |
| author_facet | Thi Anh Le Kazuyoshi Nakamura Yuya Arai Katsuyoshi Nishinari Takao Nagano |
| author_sort | Thi Anh Le |
| collection | DOAJ |
| description | Despite being rich in dietary fibers, wheat bran is scarcely used as a food source because these dietary fibers have adverse effects on the texture. In this study, bran was atomized using a wet-type grinder (WG) to improve its physicochemical properties. The WG treatment improved the dispersion ability and viscosity of bran. Bread was then prepared by replacing 5% wheat flour with either WG-treated or WG-untreated bran. The WG-treated bread had a higher specific loaf volume and lower crumb hardness than the WG-untreated bran bread. The analysis of the enzymatic digestion of starch indicated a 20% decrease in rapidly digestible starch in WG-treated bran compared to untreated bran bread. |
| first_indexed | 2024-03-11T06:50:49Z |
| format | Article |
| id | doaj.art-a3dd4f5cd10a4d1fade2ce4d845c2de5 |
| institution | Directory Open Access Journal |
| issn | 2673-9976 |
| language | English |
| last_indexed | 2024-03-11T06:50:49Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj.art-a3dd4f5cd10a4d1fade2ce4d845c2de52023-11-17T09:58:46ZengMDPI AGBiology and Life Sciences Forum2673-99762021-10-016111810.3390/Foods2021-10986Applying a Wet-Type Grinder to Wheat Bran for Developing BreadsThi Anh Le0Kazuyoshi Nakamura1Yuya Arai2Katsuyoshi Nishinari3Takao Nagano4Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi 921-8836, Ishikawa, JapanDepartment of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi 921-8836, Ishikawa, JapanDepartment of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi 921-8836, Ishikawa, JapanGlyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, ChinaDepartment of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi 921-8836, Ishikawa, JapanDespite being rich in dietary fibers, wheat bran is scarcely used as a food source because these dietary fibers have adverse effects on the texture. In this study, bran was atomized using a wet-type grinder (WG) to improve its physicochemical properties. The WG treatment improved the dispersion ability and viscosity of bran. Bread was then prepared by replacing 5% wheat flour with either WG-treated or WG-untreated bran. The WG-treated bread had a higher specific loaf volume and lower crumb hardness than the WG-untreated bran bread. The analysis of the enzymatic digestion of starch indicated a 20% decrease in rapidly digestible starch in WG-treated bran compared to untreated bran bread.https://www.mdpi.com/2673-9976/6/1/118breaddietary fiberrapidly digestible starchwet-type grinderwheat bran |
| spellingShingle | Thi Anh Le Kazuyoshi Nakamura Yuya Arai Katsuyoshi Nishinari Takao Nagano Applying a Wet-Type Grinder to Wheat Bran for Developing Breads Biology and Life Sciences Forum bread dietary fiber rapidly digestible starch wet-type grinder wheat bran |
| title | Applying a Wet-Type Grinder to Wheat Bran for Developing Breads |
| title_full | Applying a Wet-Type Grinder to Wheat Bran for Developing Breads |
| title_fullStr | Applying a Wet-Type Grinder to Wheat Bran for Developing Breads |
| title_full_unstemmed | Applying a Wet-Type Grinder to Wheat Bran for Developing Breads |
| title_short | Applying a Wet-Type Grinder to Wheat Bran for Developing Breads |
| title_sort | applying a wet type grinder to wheat bran for developing breads |
| topic | bread dietary fiber rapidly digestible starch wet-type grinder wheat bran |
| url | https://www.mdpi.com/2673-9976/6/1/118 |
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