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


Aktas-Akyildiz E., Mattila O., Sozer N., Poutanen K., Koksel H. , Nordlund E.

JOURNAL OF CEREAL SCIENCE, cilt.78, ss.25-32, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 78
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.jcs.2017.06.011
  • Dergi Adı: JOURNAL OF CEREAL SCIENCE
  • Sayfa Sayıları: ss.25-32

Özet

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 degrees 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 with increased SE temperature and residence time. The highest carbohydrate solubilisation was observed in fine bran at SE treatment of 160 degrees C, 5 min. WEAX content increased to 3.13% when this bran was incubated without enzyme, while WEAX content increased to 9.14% with enzyme addition. Microscopic analysis indicated that cell wall structure of wheat bran was disrupted by severe SE conditions. Supplementation of SE treated (150 degrees C, 10 min) bran at 20% replacement level decreased the baking quality of bread. However SE followed by enzymatic hydrolysis increased specific volume and decreased crumb hardness (on the day of baking and after three days of storage). Phytic acid content of bread supplemented with SE treated bran was lower than the one supplemented with untreated bran. (C) 2017 Elsevier Ltd. All rights reserved.