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

@article{AktasAkyildiz2017EffectOS,
  title={Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran},
  author={Eda Aktas-Akyildiz and Outi Mattila and Nesli Sozer and K. Poutanen and H. K{\"o}ksel and E. Nordlund},
  journal={Journal of Cereal Science},
  year={2017},
  volume={78},
  pages={25-32}
}
Abstract In 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… Expand
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Probing the effect of physical modifications on cereal bran chemistry and antioxidant potential
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