Ultra-fine grinding increases the antioxidant capacity of wheat bran

Rosa, Natalia N.; Barron, Cécile; Gaiani, Claire; Dufour, Claire; Micard, Valérie

doi:10.1016/j.jcs.2012.10.002

Cited by 140 publications

(98 citation statements)

References 22 publications

(29 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The particle size distribution and the presence and concentration of insoluble fibres have an appreciable effect on the physicochemical properties of dietary fibre (Gupta and Premavalli, 2010;Rosa et al, 2013). 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).…”

Section: Resultsmentioning

confidence: 99%

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

Hu¹,

Zhang²,

Adhikari³

et al. 2015

International Agrophysics

View full text Add to dashboard Cite

A b s t r a c t. Wheat bran is rich in dietary fibre and its annual output is abundant, but underutilized. Insoluble dietary fibre often influences food quality negatively; therefore, how to improve the physical and chemical properties of insoluble dietary fibre of wheat bran for post processing is a challenge. Insoluble dietary fibre was obtained from wheat bran and micronized using high-pressure homogenization, high-intensity sonication, and a combination of these two methods. The high-pressure homogenization and high-pressure homogenization+high-intensity sonication treatments significantly (p<0.05) improved the solubility, swelling, water-holding, oil-holding, and cation exchange capacities. The improvement of the above properties by highintensity sonication alone was marginal. In most cases, the highpressure homogenization process was as good as the high-pressure homogenization+high-intensity sonication process in improving the above-mentioned properties; hence, the contribution of highintensity sonication in the high-pressure homogenization+high-intensity sonication process was minimal. The best results show that the minimum particle size of wheat bran can reach 9 μm, and the solubility, swelling, water-holding, oil-holding, cation exchange capacities change significantly.

show abstract

Section: Resultsmentioning

confidence: 99%

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

Hu¹,

Zhang²,

Adhikari³

et al. 2015

International Agrophysics

View full text Add to dashboard Cite

show abstract

“…In comparison, Rosa et al (2013) analyzed the specific surface area of ball milled bran using laser diffraction and measured values of 0.10 m²/g, 0.14 m²/g, and 0.30 m²/g for particles with an average size of 172 µm, 100 µm, and 90 µm respectively. These lower values might be explained by the fact that with laser diffraction, particles are assumed to be solid, non-porous spheres which only have an outer and no internal surface.…”

Section: Physical and Chemical Properties Of Milled Wheat Branmentioning

confidence: 99%

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

et al. 2015

View full text Add to dashboard Cite

“…This type of additives are represented by dietary fibres, which are characterised by increased water absorption (Chareonthaikij et al 2016;Jacobsetal. 2015;Bchir et al 2014) and the presence of reactive antioxidants (Han and Koh 2011;Noort et al 2010;Rosa et al 2013). The greater degree of water absorption exhibited by fibre, in comparison with gluten proteins, can induce a dehydration phenomenon during the mixing process.…”

Section: Introductionmentioning

confidence: 99%

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

Miś

Nawrocka

Dziki

2017

Food Bioprocess Technol

View full text Add to dashboard Cite

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.

show abstract

Ultra-fine grinding increases the antioxidant capacity of wheat bran

Cited by 140 publications

References 22 publications

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

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

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

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

Contact Info

Product

Resources

About