Dry heat treatment affects wheat bran surface properties and hydration kinetics

Jacobs, Pieter J.; Hemdane, Sami; Delcour, Jan A.; Courtin, Christophe M.

doi:10.1016/j.foodchem.2016.02.062

Cited by 25 publications

(31 citation statements)

References 27 publications

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“…Heat treatment was effective in reducing lipase activity by 50 and 100% in HWB and HWG, respectively, as has obtained by de Kock et al (1999); Srivastava et al (2007); Nandeesh et al (2011); Jacobs et al (2016). The reason for incomplete deactivation of lipase activity of wheat bran using the dry heat treatment may be due to the fact that wheat bran proteins are partially stable against denaturation in a dry environment (Rose et al 2008).…”

Section: Resultsmentioning

confidence: 80%

“…However, there was a significant (P B 0.05) reduction in their moisture contents. Reductions in moisture contents may drastically reduce the water uptake and induced changes in hydration kinetics of these fractions (Jacobs et al 2016). The IDF and TDF were decreased; however, SDF was increased.…”

Section: Resultsmentioning

confidence: 99%

“…Our results showed that the WA of flour blends (FH 5-20 ) with HWB and HWG was lower than that of flour blends (FUH 5-20 ) with the UWB and UWG at the same conditions, but no significant difference (P B 0.05) was observed for most samples, as has already been observed by Wang et al (2017a, b). That may be due to forming a lipid coating during the dry heat treatment, reduced the hydration rate of bran and rendered its surface hydrophobic (Jacobs et al 2016).…”

Section: Resultsmentioning

confidence: 99%

“…However, dough samples with HWB and HWG had the highest significant (P B 0.05) C4 values that indicate the higher stability of their hot-formed gel or the higher ability of their starches to resist amylosis. This effect might be motivated by the inactivation of a-amylase after roasting or dry heat treatment (Jacobs et al 2016).…”

Section: Resultsmentioning

confidence: 99%

“…These benefits and effects can be classified into nutritional benefits (from the nutrients present), mechanical benefits (on the gastrointestinal tract, due to the fiber content) and antioxidant effects (from the bioactive compounds found such as total phenols and phytic acid (Stevenson et al 2012). In consequences, this has led to a boost in developing whole grain foods or inclusion of some parts of the grain fractions (Cai et al 2014;Jacobs et al 2016).…”

Section: Introductionmentioning

confidence: 99%

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Influence of heat treatment for some wheat milling fractions on fino bread quality

Abdel-Haleem

2019

J Food Sci Technol

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The influence of incorporating dry-heated wheat bran, at 5, 10, 15, and 20 g/100 g levels with dry-heated wheat germ at 3 g/100 g level, on fino dough rheology and bread quality was studied in comparison with fino bread containing unheated fractions, and white wheat bread. Dry heat treatment showed insignificant effects on the chemical composition and the dietary fibers of wheat bran and wheat germ, but was effective in reducing lipase activity by half in wheat bran, and by 100% in wheat germ. Dough containing dry heated fractions lowered the water absorption, extended the development time, strengthened the protein network, and increased the stability time, starch gelatinization, hot-gel stability, and starch retrogradation. Fino bread had larger loaf volume, darker crumb color, and lesser firm, gummy, and chewy texture. Sensory acceptability of fino bread loaves containing heated fractions indicated significant (P B 0.05) improvement in taste, flavor and overall acceptability scores. Fino bread provided 9.0 to 21.5% of the dietary fiber intake (DFI) for the adults, showed significant loss of phytic acid (30-34%), had higher significant total phenolic contents (109.2-198.2 mg GAE/100 g), and antioxidant activity (40.17-47.46%). Levels of 10 and 15 g heated bran with 3 g heated germ/ 100 g showed acceptable results among all studied characteristics. Dry heat treatment could be applied on wheat bran and wheat germ to mitigate their negative influences on dough rheological behavior, and to deliver functional fino bread to consumers, with more dietary fiber, highquality nutrients and antioxidant activity. Keywords Fino bread Á Dry heated wheat bran and wheat germ Á Dough rheology Á Sensory quality attributes Á Physical characteristics Á Nutritional value

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Section: Resultsmentioning

confidence: 80%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of heat treatment for some wheat milling fractions on fino bread quality

Abdel-Haleem

2019

J Food Sci Technol

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Three thermal treated methods improve physicochemical and functional properties of wheat bran‐germ and the bran‐germ containing products

et al. 2023

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BACKGROUND To fully investigate the effect of different stabilization methods on WBG in the same environment, we studied the effect of microwaving, baking, and extrusion on the nutritional, physicochemical, and processability properties of WBG and whole wheat bran‐germ noodle (WBGN). Principal component analysis was used to comprehensively evaluate the qualities of WBG and WBGN. Machine learning‐based research was conducted to predict the quality of WBGN based on the features of WBG. RESULTS The results showed that three methods improved antioxidant ability, bound flavonoids, bound and total phenolics, and the processing properties in WBG (P < 0.05). Extruded‐WBG showed a lower polyphenol oxidase activity, lipase activity (35.02 ± 2.02 U and 20.29 ± 0.47 mg g−1) and particle size (54.08 ± 0.38 μm), and higher water hold capacity (2.60 ± 0.68%) and bound phenolic levels. The enhanced quantity of bound polyphenols had a major role in the increased antioxidant potential of WBGN. Extruded‐WBGN showed higher antioxidant ability for 2,2‐diphenyl‐1‐picrylhydrazyl (171.28 ± 3.16 μmol Trolox eq kg−1). The extruded‐WBGN had high concentrations of WBG aroma compounds, and low contents of bitterness and raw bran‐germ flavor compounds. Next, the enzymatic activity, powder properties, color, and antioxidant capacity of WBG were further utilized to predict the polyphenolic, flavonoids, flavor compounds, and antioxidant capacities of WBGN, where the R2 value of the model exceeded 0.90. The best comprehensive quality modification method of the WBG and WBGN was extrusion, followed by baking and microwaving. CONCLUSION The present study shows that extrusion is a promising way to improve WBG into a nutritious and flavorful cereal food ingredient. © 2023 Society of Chemical Industry.

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Empirical Models of Sigmoid and Non-Sigmoid Hydration and Moisture Sorption Curves

Peleg

2022

Food Eng Rev

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Dry heat treatment affects wheat bran surface properties and hydration kinetics

Cited by 25 publications

References 27 publications

Influence of heat treatment for some wheat milling fractions on fino bread quality

Influence of heat treatment for some wheat milling fractions on fino bread quality

Three thermal treated methods improve physicochemical and functional properties of wheat bran‐germ and the bran‐germ containing products

Empirical Models of Sigmoid and Non-Sigmoid Hydration and Moisture Sorption Curves

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