Title: Impact of Dietary Fiber from Wheat Bran by Acid Hydrolysis with Higher Temperature
Abstract: Wheat bran was processed by higher temperature cooking with citric acid,in order to explored a simple operation and low cost set of wheat bran processing technology,which can get higher physiological activity wheat bran.The optimal values were determined by the uniform-distribution test to be: the particle size 0.425 mm,solid-to-liquid ratio 1∶30(g/mL),pH=4,temperature 120 ℃ and 3 h length of treatment.Under the optimized conditions,the water retention capacity and swelling capacity of wheat bran were 7.983 0 g/g and,8.531 9 mL/g,which are 1.55 and 1.79 times of wheat bran without treatment,respectively.This technology can provide technical basis for developing the whole wheat bran dietary fiber food.
Publication Year: 2013
Publication Date: 2013-01-01
Language: en
Type: article
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