101. Applying a Wet-Type Grinder to Wheat Bran for Developing Breads
- Author
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Thi Anh Le, Kazuyoshi Nakamura, Yuya Arai, Katsuyoshi Nishinari, and Takao Nagano
- Subjects
bread ,dietary fiber ,rapidly digestible starch ,wet-type grinder ,wheat bran ,Plant ecology ,QK900-989 ,Animal biochemistry ,QP501-801 ,Biology (General) ,QH301-705.5 - Abstract
Despite being rich in dietary fibers, wheat bran is scarcely used as a food source because these dietary fibers have adverse effects on the texture. In this study, bran was atomized using a wet-type grinder (WG) to improve its physicochemical properties. The WG treatment improved the dispersion ability and viscosity of bran. Bread was then prepared by replacing 5% wheat flour with either WG-treated or WG-untreated bran. The WG-treated bread had a higher specific loaf volume and lower crumb hardness than the WG-untreated bran bread. The analysis of the enzymatic digestion of starch indicated a 20% decrease in rapidly digestible starch in WG-treated bran compared to untreated bran bread.
- Published
- 2021
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