The role of rye bran acidification and in situ dextran formation on structure and texture of high fibre extrudates

Nikinmaa, Markus; Kajala, Ilkka; Liu, Xia; Nordlund, Emilia; Sözer, Nesli

doi:10.1016/j.foodres.2020.109438

Cited by 7 publications

(6 citation statements)

References 29 publications

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“… 26 Microbial fermentation of rye bran enables up to 40% bran supplementation in extrusion and delivers protein-rich extrudates with a higher degree of expansion and crispiness than achieved with refined flour. 84 , 85 In general, hydrothermal treatment can significantly affect both the techno-functional properties and digestibility of proteins. For example, it has been shown that protein digestibility increases in proofing, but decreases again during oven baking.…”

Section: Challenges and Possibilities Of Increasing Protein Intake Fr...mentioning

confidence: 99%

Grains – a major source of sustainable protein for health

et al. 2022

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Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-wide. Currently, only 41% of grains are used for human consumption, and up to 35% are used for animal feed. Cereals have been overlooked as a source of environmentally sustainable and healthy plant proteins and could play a major role in transitioning towards a more sustainable food system for healthy diets. Cereal plant proteins are of good nutritional quality, but lysine is often the limiting amino acid. When consumed as whole grains, cereals provide health-protecting components such as dietary fiber and phytochemicals. Shifting grain use from feed to traditional foods and conceptually new foods and ingredients could improve protein security and alleviate climate change. Rapid development of new grain-based food ingredients and use of grains in new food contexts, such as dairy replacements and meat analogues, could accelerate the transition. This review discusses recent developments and outlines future perspectives for cereal grain use.

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Section: Challenges and Possibilities Of Increasing Protein Intake Fr...mentioning

confidence: 99%

Grains – a major source of sustainable protein for health

et al. 2022

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“…Although bran is a rich source of fiber and many bioactive compounds, it has a negative influence on bread properties, due to the weakening of the starch-gluten matrix, decrease in gluten hydration capacity, and disruption of the gluten network [128]. An interesting study was performed by Nikinma et al [129]. The authors used fermented and acidified rye bran containing high fiber extrudates as an additive.…”

Section: Current Trends In the Use Of Rye Flour And Rye Branmentioning

confidence: 99%

Rye Flour and Rye Bran: New Perspectives for Use

Dziki

2022

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Rye (Secale cereale L.) is abundantly cultivated in countries like Europe and North America, particularly in regions where soil and climate conditions are unfavorable for the growth of other cereals. Among all the cereals generally consumed by human beings, rye grains are characterized by the presence of the highest content of fiber. They are also a rich source of many phytochemical compounds, which are mainly distributed in the outer parts of the grain. This review focuses on the current knowledge regarding the characteristics of rye bran and wholemeal rye flour, as well as their applications in the production of both food and nonfood products. Previous studies have shown that the physicochemical properties of ground rye products are determined by the type of milling technique used to grind the grains. In addition, the essential biologically active compounds found in rye grains were isolated and characterized. Subsequently, the possibility of incorporating wholemeal rye flour, rye bran, and other compounds extracted from rye bran into different industrial products is discussed.

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“…The proper combination of xylanase and transglutaminase seemed to be enhancing protein networking in rye dough and improving the quality of simple yeast-leavened rye bread (D€ oring et al, 2017). Sensory properties of high fibre rye crispbreads can be improved by particle size reduction (Alam et al, 2014) or by lactic acid fermentation (Nikinmaa et al, 2020) of the bran fraction.…”

Section: Novel Rye Products and Future Trendsmentioning

confidence: 99%

Rye: Current state and future trends in research and applications

Németh

Tömösközi

2021

AAlim

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After wheat, rye is the second most important raw material for bread and bakery products, and it is one of the most excellent sources of dietary fibres and bioactive compounds. Besides, rye is utilised in more and more other food products as well, such as breakfast cereals, porridges, pasta, snack products, etc. Interestingly, its production is decreasing worldwide, probably because of the expansion of other cereals (e.g. triticale), but also the effect of climate change can also play a role therein. However, there is no doubt that scientific research aimed at studying the possible health benefits and the potential of rye in the development of novel food products has intensified over the past decade. The aim of our paper is to make a comprehensive review of the latest results on the compositional and technological properties of rye that fundamentally influence its utilisation for food purposes. Furthermore, this review aims to identify the current development directions and trends of rye products.

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The role of rye bran acidification and in situ dextran formation on structure and texture of high fibre extrudates

Cited by 7 publications

References 29 publications

Grains – a major source of sustainable protein for health

Grains – a major source of sustainable protein for health

Rye Flour and Rye Bran: New Perspectives for Use

Rye: Current state and future trends in research and applications

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