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Effect of High‐Pressure Processing on the Features of Wheat Milling By‐products
Author(s) -
Marti Alessandra,
Barbiroli Alberto,
Bonomi Francesco,
Brutti Andrea,
Iametti Stefania,
Marengo Mauro,
Miriani Matteo,
Pagani Maria Ambrogina
Publication year - 2014
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-07-13-0133-cesi
Subject(s) - bran , chemistry , hydrostatic pressure , fiber , dietary fiber , food science , high pressure , organic chemistry , raw material , physics , engineering , thermodynamics , engineering physics
The ability of high hydrostatic pressure processing to promote changes in both the structural properties of fiber and the interaction of fiber with water were addressed. Both coarse and fine bran from milling of common wheat were considered. Treatment‐induced morphological changes were most pronounced in fine bran, whereas treatment of coarse bran resulted in the largest change in water‐holding capacity. The significance of the process‐induced changes is discussed in terms of their practical relevance in the production of fiber‐enriched foods.