Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fibre

2018 ◽  
Vol 53 (12) ◽  
pp. 2650-2656 ◽  
Author(s):  
Wen Han ◽  
Sen Ma ◽  
Li Li ◽  
Xueling Zheng ◽  
Xiaoxi Wang
Keyword(s):  
Rheological Properties ◽  
Wheat Bran ◽  
Dietary Fibre

scholarly journals Dietary fibre enzymatic treatment: a way to improve the rheological properties of high-fibre-enriched dough

2013 ◽  
Vol 49 (1) ◽  
pp. 305-307 ◽  
Author(s):  
Alessandra Marti ◽  
Gabriella Bottega ◽  
Maria C. Casiraghi ◽  
Franco Faoro ◽  
Stefania Iametti ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Dietary Fibre ◽  
Enzymatic Treatment ◽  
High Fibre

scholarly journals Experimental model for in vivo determination of dietary fibre and its effect on the absorption of nutrients in the small intestine

1981 ◽  
Vol 45 (2) ◽  
pp. 283-294 ◽  
Author(s):  
Ann-Sofie Sandberg ◽  
H. Andersson ◽  
B. Hallgren ◽  
Kristina Hasselblad ◽  
B. Isaksson ◽  
...  
Keyword(s):  
Small Intestine ◽  
Wheat Bran ◽  
Dietary Fibre ◽  
Dry Weight ◽  
Direct Analysis ◽  
Fresh Weight ◽  
Wet Weight ◽  
Definition Of

1. An experimental model for the determination of dietary fibre according to the definition of Trowell et al. (1976) is described. Food was subjected to in vivo digestion in ileostomy patients, and the ileostomy contents were collected quantitatively, the polysaccharide components of which were analysed by gas–liquid chromatography and the Klason lignin by gravimetric determination. The model was used for the determination of dietary fibre in AACC (American Association of Cereal Chemists), wheat bran and for studies on the extent of hydrolysis of wheat-bran fibre in the stomach and small intestine. The effect of wheat bran on ileostomy losses of nitrogen, starch and electrolytes was also investigated.2. Nine patients with established ileostomies were studied during two periods while on a constant low-fibre diet. In the second period 16 g AACC wheat bran/d was added to the diet. The ileostomy contents and duplicate portions of the diet were subjected to determinations of wet weight, dry weight, water content, fibre components, starch, N, sodium and potassium.3. The wet weight of ileostomy contents increased by 94 g/24 h and dry weight by 10 g/24 h after consumption of bran. The dietary fibre of AACC bran, determined as the increase in polysaccharides and lignin of ileostomy contents after consumption of bran, was 280 g/kg fresh weight (310 g/kg dry matter). Direct analysis of polysaccharides and lignin in bran gave a value of 306 g/kg fresh weight. Of the added bran hemicellulose and cellulose 80–100% and 75–100% respectively were recovered in ileostomy contents. There was no significant difference between the two periods in amount of N, starch and K found in the ileostomy contents. The Na excretion increased during the ‘bran’ period and correlated well with the wet weight of ileostomy contents.4. In conclusion, it seems probable that determination of dietary fibre by in vivo digestion in ileostomy patients comes very close to the theoretical definition of dietary fibre, as the influence of bacteria in the ileum seems small. Bacterial growth should be avoided by using a technique involving the change of ileostomy bags every 2 h and immediate deep-freezing of the ileostomy contents. True dietary fibre can be determined by direct analysis of polysaccharides and lignin in the food, at least in bran. Very little digestion of hemicellulose and cellulose from bran occurs in the stomach and small bowel. The 10–20% loss in some patients may be due to digestion by the gastric juice or to bacterial fermentation in the ileum, or both. The extra amount of faecal N after consumption of bran, reported by others, is probably produced in the large bowel.

Antioxidant activity and dietary fibre in durum wheat bran by-products

2005 ◽  
Vol 38 (10) ◽  
pp. 1167-1173 ◽  
Author(s):  
Fabrizio Esposito ◽  
Guido Arlotti ◽  
Angela Maria Bonifati ◽  
Aurora Napolitano ◽  
Davide Vitale ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Durum Wheat ◽  
Wheat Bran ◽  
Dietary Fibre ◽  
By Products

scholarly journals Effect of homogenization and ultrasonication on the physical properties of insoluble wheat bran fibres

2015 ◽  
Vol 29 (4) ◽  
pp. 423-432 ◽  
Author(s):  
Ran Hu ◽  
Min Zhang ◽  
Benu Adhikari ◽  
Yaping Liu
Keyword(s):  
High Pressure ◽  
Cation Exchange ◽  
Wheat Bran ◽  
High Intensity ◽  
Dietary Fibre ◽  
Chemical Properties ◽  
High Pressure Homogenization ◽  
Insoluble Dietary Fibre ◽  
Physical And Chemical ◽  
Water Holding

AbstractWheat bran is rich in dietary fibre and its annual output is abundant, but underutilized. Insoluble dietary fibre often influences food quality negatively; therefore, how to improve the physical and chemical properties of insoluble dietary fibre of wheat bran for post processing is a challenge. Insoluble dietary fibre was obtained from wheat bran and micronized using high-pressure homogenization, high-intensity sonication, and a combination of these two methods. The high-pressure homogenization and high-pressure homogenization+high-intensity sonication treatments significantly (p<0.05) improved the solubility, swelling, water-holding, oil-holding, and cation exchange capacities. The improvement of the above properties by high-intensity sonication alone was marginal. In most cases, the high-pressure homogenization process was as good as the high-pressure homogenization+high-intensity sonication process in improving the above-mentioned properties; hence, the contribution of high-`intensity sonication in the high-pressure homogenization+high-intensity sonication process was minimal. The best results show that the minimum particle size of wheat bran can reach 9 μm, and the solubility, swelling, water-holding, oil-holding, cation exchange capacities change significantly.

Sign in / Sign up

Export Citation Format

Share Document