Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties

2016 ◽  
Vol 64 (46) ◽  
pp. 8735-8744 ◽  
Author(s):  
Qian Li ◽  
Rui Liu ◽  
Tao Wu ◽  
Man Wang ◽  
Min Zhang
Keyword(s):  
Dietary Fiber ◽  
Wheat Bran ◽  
Wheat Gluten ◽  
Soluble Dietary Fiber ◽  
Dough Properties ◽  
Fiber Fractions

Effects of steam explosion on yield and properties of soluble dietary fiber from wheat bran

2021 ◽  
Vol 27 (1) ◽  
pp. 35-42
Author(s):  
Jianhui Ma ◽  
Meng Yuan ◽  
Ying Liu ◽  
Yingxing Duan ◽  
Daijing Zhang ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Wheat Bran ◽  
Steam Explosion ◽  
Soluble Dietary Fiber

Study on Modification of Dietary Fiber from Wheat Bran

2011 ◽  
Vol 183-185 ◽  
pp. 1268-1272 ◽  
Author(s):  
Hong Wei Zhang ◽  
Ming Duo Yang ◽  
Xiang Fu Fan
Keyword(s):  
Dietary Fiber ◽  
Wheat Bran ◽  
Enzymatic Modification ◽  
Optimum Conditions ◽  
Liquid Ratio ◽  
Hydrolysis Time ◽  
Soluble Dietary Fiber ◽  
Enzyme Method ◽  
Feeding Speed ◽  
Extrusion Technology

The modification of the pretreated wheat bran by extrusion technology and cellulose enzyme method was studied to improve the content of soluble dietary fiber and enhance product functionality. First ,the pretreated dietary fiber (DF1) was modified by extrusion technology to get DF2,then DF2 were modified by enzymolysis of cellulose enzyme . The results showed as fowllow: the optimum conditions for extrusion modification was 45% material moisture content, 25 r•min-1 feeding speed, 200 r•min-1screw speed, 70-90-110-130-150°Cextrusion temperature, and the SDF content of DF2 is 33.95%. the optimal enzymatic modification conditions for DF2 was 1:0solid-liquid ratio, 30U/g enzyme adding, 4h enzymatic hydrolysis time.

Alterations in gut microflora populations and brush border functionality following intra-amniotic administration (Gallus gallus) of wheat bran prebiotic extracts

2019 ◽  
Vol 10 (8) ◽  
pp. 4834-4843 ◽  
Author(s):  
Xuan Wang ◽  
Nikolai Kolba ◽  
Jianfen Liang ◽  
Elad Tako
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Wheat Bran ◽  
Brush Border ◽  
Gallus Gallus ◽  
Gut Microflora ◽  
Soluble Dietary Fiber

Wheat bran is the by-product of milling wheat flour which is one of the richest sources of dietary fiber, and cellulase that can be used for increasing the soluble dietary fiber.

Rheological behavior of soluble dietary fiber fractions isolated from artichoke residues

2019 ◽  
Vol 245 (6) ◽  
pp. 1239-1249 ◽  
Author(s):  
Cinthia Santo Domingo ◽  
Ana M. Rojas ◽  
Eliana N. Fissore ◽  
Lía N. Gerschenson
Keyword(s):  
Dietary Fiber ◽  
Rheological Behavior ◽  
Soluble Dietary Fiber ◽  
Fiber Fractions

Bioactive components and antioxidant capacity of Ontario hard and soft wheat varieties

2012 ◽  
Vol 92 (1) ◽  
pp. 19-30 ◽  
Author(s):  
S. Ragaee ◽  
I. Guzar ◽  
E-S. M. Abdel-Aal ◽  
K. Seetharaman
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Membrane Lipids ◽  
Antioxidant Properties ◽  
Soft Wheat ◽  
Bioactive Components ◽  
Soluble Dietary Fiber ◽  
Wheat Varieties ◽  
Insoluble Dietary Fiber ◽  
Fiber Fractions

Ragaee, S., Guzar, I., Abdel-Aal, E-S. M. and Seetharaman, K. 2012. Bioactive components and antioxidant capacity of Ontario hard and soft wheat varieties. Can. J. Plant Sci. 92: 19–30. Consumer awareness of food and health through improved diet has promoted research on the bioactive components of agricultural products. wholegrain wheat and products rich in wheat bran were found to inhibit oxidation of biologically important molecules such as DNA, LDL cholesterol and membrane lipids, and are linked with reduced incidence of several diseases. The main objective of the present study was to evaluate selected wheat varieties grown in Ontario based on their contents of bioactive compounds and antioxidant properties to identify potential candidates for the functional foods industry. The 21 wheat varieties obtained from different locations in Ontario varied significantly in soluble and bound phenolic acids, ranging between 114 to 155 and 805 to 1068 µg g−1, respectively. Dietary fiber fractions had narrow ranges being 2.8–4.0% for soluble dietary fiber and 10.1–13.0% for insoluble dietary fiber. Antioxidant capacity measured as DPPH radical inhibition ranged between 5.7–14.9% and 74.1–87.1% for soluble and bound phenolic compounds, respectively. The results demonstrate that certain wholegrain wheat varieties would be excellent sources of bioactive components.

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