Study of hydration properties of wheat bran as a function of particle size

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

doi:10.1016/j.foodchem.2015.01.117

Cited by 126 publications

(107 citation statements)

References 33 publications

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“…Similar results were reported by Noort et al (2010). This may contribute to the differences between the WHCs of coarse and fine bran samples (Zhang and Moore 1997;Jacobs et al 2015). WB-200 had the lowest WHC (2.8 g of water/g of bran).…”

Section: Resultssupporting

confidence: 81%

In Vitro Bile Acid Binding Capacity of Wheat Bran with Different Particle Sizes

Mense

Brewer

et al. 2017

Cereal Chem

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Section: Resultssupporting

confidence: 81%

In Vitro Bile Acid Binding Capacity of Wheat Bran with Different Particle Sizes

Mense

Brewer

et al. 2017

Cereal Chem

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“…Using different sizes of wheat bran particles obtained by grinding, Auffret et al (1994), Jacobs et al (2015), and Zhang and Moore (1999) observed a decline in water retention capacity with the decreasing particle diameter. Otherwise, Roth et al (2016) using dried distiller's grains as the fibre supplement of particle size fractions, <750, <500, and <250 μm, showed no significant influence of the fractions on water absorption that was determined using dough LAB kneader.…”

Section: Results and Discussion Hydration And Particle Size Charactermentioning

confidence: 99%

“…Probably, the fibre hydration kinetics may have been influenced by other physical and chemical parameters, e.g. the specific surface and texture, in particular porosity (Jacobs et al 2015), and the chemical composition of the fibre supplements.…”

Section: Rheological Characteristics Of Fibre Supplementsmentioning

confidence: 99%

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Miś

Nawrocka

Dziki

2017

Food Bioprocess Technol

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A regression model composed of two sigmoid functions with variable asymptotes was developed and used to analyse the dietary fibre supplement behaviour during bread dough mixing. Using eight commercial dietary fibres of different botanical origin and model wheat starch-gluten flour, farinograph curves for fibre-flour blends and for the flour only were performed. After smoothing of the curves with the regression model, difference farinograms as the fibre supplementation effects were determined. The results showed that the difference farinograms had two peaks, whose shape was strongly differentiated by the studied supplements. The presence of both peaks allowed distinguishing two kinds of the rheological activity of each fibre supplement: weakening and strengthening of the consistency of bread dough during its development. The carrot, oat, cranberry, and cacao fibres exhibited dominance of strengthening over weakening action. While chokeberry, carob, apple, and flax fibres were characterised by dominance of weakening over strengthening action. The analysis of both position and height of the peaks in the difference farinogram can be also helpful for determination of hydration kinetics of the fibres used for bread supplementation.

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“…However, it should be taken into account that the by-products with higher DF-levels also had a higher MPS. Indeed, also the microporous structure and imperfect packing of bran particles are said to be important parameters for their capacity to retain water in the tests used (Jacobs, Hemdane, Dornez, Delcour, & Courtin, 2015;Mongeau & Brassard, 1982). Also damaged starch can absorb more water than for instance granular starch (Berton, Scher, Villieras, & Hardy, 2002).…”

Section: Discussionmentioning

confidence: 99%