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2009•Science and Technology of Cereals,oils and FoodsRequires access

Research on modification of bran dietary fiber

Zhi‐Yuan Ren

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Abstract

Wheat bran,which is by-product of wheat flour milling and rich in dietary fiber,has not been utilized properly.Wheat bran dietary fiber was tested by chemical and physical methods.The results showed that the physical method had more distinct influence on modifying SF.In which,the content of extruded SF increased from 8.24% to 12.57%,the moisture retentivity of ultra-fine milled SF improved 13.1% and the dilatability 13.3%.

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What this paper is about

Wheat bran,which is by-product of wheat flour milling and rich in dietary fiber,has not been utilized properly.Wheat bran dietary fiber was tested by chemical and physical methods.The results showed that the physical method had more distinct influence on modifying SF.In which,the content of extruded SF increased from 8.24% to 12.57%,the moisture retentivity of ultra-fine milled SF improved 13.1% and the dilatability 13.3%.

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Available abstract

Wheat bran,which is by-product of wheat flour milling and rich in dietary fiber,has not been utilized properly.Wheat bran dietary fiber was tested by chemical and physical methods.The results showed that the physical method had more distinct influence on modifying SF.In which,the content of extruded SF increased from 8.24% to 12.57%,the moisture retentivity of ultra-fine milled SF improved 13.1% and the dilatability 13.3%.

Key concepts: Bran, Dietary fiber, Food science, Fiber, Moisture, Chemistry, Materials science, Organic chemistry

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