Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran

Aktas-Akyildiz, Eda; Mattila, Outi; Sözer, Nesli; Poutanen, Kaisa; Köksel, Hamit; Nordlund, Emilia

doi:10.1016/j.jcs.2017.06.011

Cited by 36 publications

(31 citation statements)

References 29 publications

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“…This positive effect of superheated steam may be attributed to higher moisture retention and solubilisation of fibre and conjugated phenolic acids. This was supported by the study of Aktas–Akyildiz et al [ 39 ] where severe disruption of bran cell wall by steam explosion (steaming at 120–160 °C under pressure at 0.9–5 bar) was observed. Similarly, an increase in hydration, chemical, hydration, and antioxidant properties of steam explosion treatment of WB was observed [ 40 ].…”

Section: Wheat Bran Modifications/pre-treatmentssupporting

confidence: 56%

“…Therefore, it may be necessary to pair size reduction with other modification processes. In most studies where size reduction was paired with other pretreatment methods, milling preceded other processes such as hydrothermal and fermentation [ 30 , 37 , 46 ], and enzymatic treatment [ 39 , 45 ]. However, wet superfine grinding increased the surface area and strong water retention capacity of WB compared to native bran and thereby reduced the deleterious effect of WB on gluten development [ 56 ].…”

Section: Wheat Bran Modifications/pre-treatmentsmentioning

confidence: 99%

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Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products

2021

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The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem. Ninety-three (93) studies (review and original research) published in English between January 1997 and April 2021 reporting WB modifications for improved nutritional, structural, and functional properties and prospective utilisation in food formulations were included in this paper. The modification methods include mechanical (milling), bioprocessing (enzymatic hydrolysis and fermentation with yeasts and bacteria), and thermal (dry heat, extrusion, autoclaving), treatments. This review condenses the current knowledge on the single and combined impact of various WB pre-treatments on its antioxidant profile, fibre solubilisation, hydration properties, microstructure, chemical properties, and technological properties. The use of modified WB in gluten-free, baked, and other food products was reviewed and possible gaps for future research are proposed. The application of modified WB will have broader application prospects in food formulations.

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Section: Wheat Bran Modifications/pre-treatmentssupporting

confidence: 56%

Section: Wheat Bran Modifications/pre-treatmentsmentioning

confidence: 99%

Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products

2021

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“…The adsorption capacity of sodium cholate increased with the insoluble dietary fiber content. Researcher suggested that extrusion (Long et al, 2014), steam explosion (Aktas-Akyildiz et al, 2017) and enzymolysis (Zhang et al, 2011) can effectively reduce the content of insoluble dietary fiber in the bran. This may be the reason that the treatment can reduce the sodium cholate absorption capacity of wheat bran.…”

Section: Resultsmentioning

confidence: 99%

“…Nowadays, this technology is widely applied not only in feed processing, sugar making, starter culture and treatment of lignocellulosic materials, but also in the field of food raw material processing (Conde-Mejía et al, 2012). Steam explosion can increase the content of pentosan and is beneficial to the dissolution of nutrients in the wheat bran (Aktas-Akyildiz et al, 2017). Enzymatic treatment refers to the technology of material conversion with the catalysis of enzymes under certain reaction conditions.…”

Section: Introductionmentioning

confidence: 99%

Effect of Extrusion, Steam Explosion and Enzymatic Hydrolysis on Functional Properties of Wheat Bran

Zhi

Liu

et al. 2018

FSTR

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This work evaluated the extrusion, steam explosion and enzymatic hydrolysis on the physical and chemical properties of wheat bran. At the same particle size, the three treatments effectively improve the water holding capacity and swelling capacity of wheat bran. Among them, steam exploded wheat bran had the highest water holding capacity and swelling capacity, followed by extruded wheat bran. All the three treatment have a weakened effect on sodium cholate adsorption capacity, cation exchange capacity and phytate content of wheat bran. Compared with enzymatic hydrolysis, steam explosion and extrusion have a stronger impact on these indexes. Moreover, water holding capacity, swelling capacity, L* value, sorption capacity of sodium cholate, cation exchange capacity and phytate content of decreased with the decrease of particle size of bran. In the range of 450-150 μm, the particle size had a significant effect on the physical and chemical properties of bran. Therefore, extrusion and steam explosion are highly potential for use as new treatment methods on wheat bran.

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“…Steam explosion is an industrial technology with economic and ecofriendly advantages for processing food materials (Sui et al ., 2018). Steam explosion led to the increase of water‐extractable arabinoxylan and reducing sugars contents of wheat bran (Aktas‐Akyildiz et al ., 2017). Steam explosion modified wheat bran for prompting the conversion of insoluble dietary fibre to soluble dietary fibre and facilitating the dissolution of soluble dietary fibre (Sui et al ., 2018).…”

Section: Introductionmentioning

confidence: 99%

Improving storage property of wheat bran by steam explosion

Kong

Wang

Chen

et al. 2020

Int J of Food Sci Tech

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Steam explosion (SE) was exploited for stabilizing wheat bran (WB), and its effects on nutrients retention of WB were investigated. Result showed that SE could effectively inactivate lipase and peroxidase of WB at 0.8 MPa (170°C) for 5 min while lipid and protein were not loss. Total flavonoids, phenolics contents, soluble dietary fibre content and DPPH radical scavenging activity in WB after SE increased by 198%, 83%, 27% and 21% respectively compared with those after conventional thermal sterilization (0.1 MPa (121°C) for 20 min), while fatty acid value and peroxide value and insoluble dietary fibre content deceased by 21%, 75% and 24%, respectively. SE inhibited hydrolysis rancidity of wheat bran and reconstituted whole wheat flour (wholemeal) in the accelerated storage test. Therefore, SE may be a new efficient technology that could stabilize cereal bran and further promote its products development.

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Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran

Cited by 36 publications

References 29 publications

Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products

Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products

Effect of Extrusion, Steam Explosion and Enzymatic Hydrolysis on Functional Properties of Wheat Bran

Improving storage property of wheat bran by steam explosion

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