Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal

Abstract

Background and objectives Wheat bran delivers many nutritional benefits to consumers but negatively affects dough mixing properties, subsequently decreasing product quality and acceptability. The effects of autoclaving, roasting, jet cooking, extrusion, puffing, and high‐temperature–high‐pressure (HTHP) cooking of wheat bran on its physical and functional properties and on dough mixing properties of whole wheat meal (WWM), prepared by blending flour and bran, were determined to identify appropriate bran pretreatment methods. Findings Water absorption index, water retention capacity, and soluble dietary fiber (SDF) content of bran significantly increased by 0.3–1.0 g/g, 0.2–1.6 g/g, and 0.6%–1.7%, respectively, with all treatments. Bulk density and total phenolic content (TPC) of autoclaved, extruded, and HTHP‐cooked brans increased by 0.19–0.23 g/ml and 1.2–1.5 mg/g, respectively, while those of roasted and jet‐cooked brans decreased by 0.02–0.32 g/ml and 0.5–0.6 mg/g, respectively. Only extruded bran significantly increased midline peak time (MPT) of WWM by 0.5 min. Conclusions Extrusion was most effective at increasing the TPC, SDF content, and bulk density of bran and the MPT of WWM. Significance and novelty The results catalog the changes in bran functional properties with each treatment and allow food manufacturers to identify the treatments that enhance bran characteristics necessary for making improved quality whole wheat foods.

Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review

“…Ye et al (2021) defined extrusion as the greatest improvement in the nutritional and processing qualities of bran compared to five other WB modification treatments [25]. That conclusion was confirmed by Lee et al in 2021 [60]. General effects of extrusion are: (i) antinutritional factor destructuring; (ii) gelatinisation of starch; (iii) increasing of SDF content; and (iv) reduction of lipid oxidation.…”

“…Total phenolics (FC) GAE 1467-11,100 [30,60,69] Bound polyphenols GAE 2451-8500 [60] Free polyphenols GAE 1175-2600 [60]…”

Effect of subcritical water flash release processing on buckwheat flour properties

“…Similar increases in TDF were observed when okara was subjected to low-pressure steam explosion conditions. 36 Hydrothermal treatments, such as autoclaving, roasting, jet cooking, and extrusion, have also been shown to induce changes in the SDF and IDF contents of both wheat bran 37 and pulse flours. 25 The lower TDF content observed for the 160-30 treatment was due to decreases in both IDF and SDF content and may be due to degradation or depolymerization of macromolecular components that did not precipitate during the dietary fiber test.…”

Wheat bran enrichment for flour products: Challenges and solutions

“…However, this is commonly tolerated by customers. Simultaneously, the CSB produced after extrusion displayed improved crumb structure, stress relaxation score, and elasticity, indicating that extrusion is an effective method for improving CSB quality (Lee et al, 2021).…”

“…WB may have good storage stability and oxidation resistance using high-pressure sterilization or high hydrostatic heat treatment (Rico et al, 2020). Hydrothermal treatment can increase water absorption index, water retention capacity, SDF content, TPC, and ferulic acid content of WB (Lee et al, 2021). However, the hydrothermal treatment of WB also has disadvantages such as low treatment capacity, high pressure, and uneven heating.…”