New Food Research Study Findings Have Been Reported by Researchers at Laval University (Digital monitoring and response surface methodology optimization of wheat bran bleaching by hydrogen peroxide and its incorporation into wheat Flour).

A recent study conducted by researchers at Laval University focused on bleaching wheat bran using hydrogen peroxide to improve its potential application in the food industry. The study aimed to optimize the bleaching conditions and determine the optimal concentrations of hydrogen peroxide and wheat bran, as well as the process duration required to achieve the best chromatic profile. The optimized conditions successfully eliminated the brown color of the wheat bran, resulting in a final product with a chromatic profile compatible with commercial wheat flour. The bleached bran also exhibited lower water retention capacity and increased extractability of dry matter in aqueous media. When mixed with wheat flour, the bleached bran resulted in a uniform color, while the unbleached bran showed the presence of two colors on the surface of the mixtures. [Extracted from the article]