Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran

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dc.authorid0000-0001-7870-9464
dc.contributor.authorAktaş Akyıldız, Eda
dc.contributor.authorMattila, Outi
dc.contributor.authorSözer, Nesli
dc.contributor.authorPoutanen, Kaisa
dc.contributor.authorKöksel, Hamit
dc.contributor.authorNordlund, Emilia
dc.date.accessioned2019-05-13T08:57:41Z
dc.date.available2019-05-13T08:57:41Z
dc.date.issued2017
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn 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
dc.identifier.citationAktaş 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.
dc.identifier.doi10.1016/j.jcs.2017.06.011
dc.identifier.endpage32en_US
dc.identifier.issn0733-5210
dc.identifier.scopusqualityQ1
dc.identifier.startpage25en_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2017.06.011
dc.identifier.urihttps://hdl.handle.net/11491/984
dc.identifier.volume78en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press
dc.relation.ispartofJournal of Cereal Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDietary Fibreen_US
dc.subjectEnzyme Treatmenten_US
dc.subjectSteam Explosionen_US
dc.subjectWheat Branen_US
dc.titleEffect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran
dc.typeArticle

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