Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran
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Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Academic Press
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the effect of steam explosion (SE) treatment on microstructure, enzymatic hydrolysis and baking quality of wheat bran was investigated. Coarse and fine bran were treated at different steam temperatures (120–160 °C) and residence times (5 or 10 min) and then hydrolysed with carbohydrase enzymes. The SE treatment increased water extractable arabinoxylan (WEAX) content from 0.75 to 2.06% and reducing sugars from 0.92 to 2.41% for fine bran. The effect was more pronounced with increased SE temperature and residence time. The highest carbohydrate solubilisation was observed in fine bran at SE treatment of 160 °C, 5 min. WEAX content increased to 3.13% when this bran was incubated without enzyme, while WEAX content increased to 9.14% with enzyme addition. Microscopic analysis indicated that cell wall structure of wheat bran was disrupted by severe SE conditions. Supplementation of SE treated (150 °C, 10 min) bran at 20% replacement level decreased the baking quality of bread. However SE followed by enzymatic hydrolysis increased specific volume and decreased crumb hardness (on the day of baking and after three days of storage). Phytic acid content of bread supplemented with SE treated bran was lower than the one supplemented with untreated bran. © 2017 Elsevier Ltd
Açıklama
Anahtar Kelimeler
Dietary Fibre, Enzyme Treatment, Steam Explosion, Wheat Bran
Kaynak
Journal of Cereal Science
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
78
Sayı
Künye
Aktaş Akyıldız, E., Mattila, O., Sözer, N., Poutanen, K., Köksel, H., Nordlund, E. (2017). Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran. Journal of Cereal Science, 78, 25-32.
