2008•He'nan nongye kexueRequires access

Effects of Fine Grinding on Nutrient Components and Properties of Wheat Bran

Yong Zhang

Abstract

The effects of fine grinding on the granularity,nutrient components and physical charac-teristics of wheat bran were studied in the paper.The results showed that after wheat bran was ground,the range of granularity was 104-124μm,the contents of protein,fat,soluble dietary fibre(SDF)and soluble oat β-glucan(SOG)increased,and the total dietary fiber(TDF)and pentosans decreased.Fine grinding could also improve the physical properties of bran,increasing the water solubility,and reducing the water holding capacity and water swelling capacity.The wheat bran after being ground has broad application prospects in food industry,because of its small granularity,low energy and rich functional ingredients.

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Key concepts: Bran, Granularity, Food science, Dietary fiber, Grinding, Solubility, Nutrient, Chemistry