Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and Size-Exclusion HPLC

“…Such a replacement was found to cause the change in protein secondary structure , and contributed to the difference in bread firmness. The changes in wheat dough performance, bread quality and nutritional potential caused by the added bioactive ingredients including different fibre, honey and bran fractions, have been previously discussed (Cauvain & Young, 2007;Gomez, Ronda, Blanco, Caballero, & Apesteguia, 2003;Hemery et al, 2010;Pyler & Gorton, 1988;Sivam et al, 2010;Tong et al, 2010;Wang, Rosell, & de Barber, 2002). The addition of HM pectin, LM pectin, or combination of HM and LM Pectins was found to increase the bread moisture content .…”

Effect of homogenization and ultrasonication on the physical properties of insoluble wheat bran fibres

“…The decrease in the particle size was found to significantly improve the bioaccessibility and colonic metabolism of phenolic antioxidants in in vitro digestion studies (Hemery et al, 2010). Figure 1 shows the light microscopic images of IDF suspensions subjected to the HPH, HIU, and HPH+HIU micronization treatments.…”

Ultra-fine grinding increases the antioxidant capacity of wheat bran

“…In addition, ultra-fine grinding can be used to change the physical structure of the cereal matrix, increasing the particle surface area and therefore the exposition of antioxidant compounds. Ultra-fine grinding has been used by Hemery et al (2010) in order to increase the bioaccessibility of phenolic acids from wheat bran. The authors noticed that the reduction of particle size was correlated with an increase in bioaccessible phenolic acids (mainly sinapic and ferulic acid) recovered in the dialysate samples using a dynamic computer-controlled in vitro gastro-intestinal model.…”