Featured Research

from universities, journals, and other organizations

Scientific cooperation shows potential of bioprocessing for improving exploitabiliy of wheat bran

Date:
May 5, 2010
Source:
VTT Technical Research Centre of Finland
Summary:
A combination of enzymes and fermentation modifies bran structure and changes the bioavailability of the bioactive compound, according to new studies forming part of the European Union's large-scale HEALTHGRAIN project. Bioprocessing of bran has potential for making it a better ingredient for use in manufacturing nutritionally boosted cereal foods with high sensory quality.

A combination of enzymes and fermentation modifies bran structure and changes the bioavailability of the bioactive compound, according to new studies forming part of the European Union's large-scale HEALTHGRAIN project. Bioprocessing of bran has potential for making it a better ingredient for use in manufacturing nutritionally boosted cereal foods with high sensory quality.

The health benefits of whole grain and grain dietary fibre are well documented, and dietary reecommendations worldwide urge an increase in the intake of foods containing more of these healthy ingredients. The intake of both dietary fibre and whole grain foods is clearly less than recommended. This is in part due to the technological challenge of achieving sensory properties that appeal to consumers.

The presence of hard and strong-tasting outer grain layers (bran) containing most of the healthpromoting compounds demands new processing techniques to improve the quality of cereal food. Bread is a staple food consumed in large quantities throughout Europe, and is therefore a suitable food item for the purpose of increasing European grain fibre intake. The purpose of this study was to pre-treat cereal bran using bioprocessing techniques to make it better suited for baking bread. A further objective of using these bioprocesses was to improve the availability of healthy compounds of cereal bran, which involved a study of the effects of processing on the bioavailability of phenolic compounds.

The bioprocessing techniques studied included fermentation of wheat bran by using specific yeast and lactic acid starter cultures and enzymatic treatments using different cell-wall degrading enzymes. The most effective technique included a combination of cell-wall degrading enzymes and fermentation. Fermentation of bran with yeast prior to baking resulted in a higher bread volume and softer crumb of the samples of bread fortified with bran. Moreover, bioprocessing of bran by enzyme-aided fermentation increased the content of soluble fibre and the level of phytochemicals, the potentially bioactive compounds in bran. An increase was observed in the in vitro bioaccessibility of ferulic acid, the major phenolic acid in wheat, along with a change in the profile of its human metabolites. The significance to human health of these types of changes requires further study.

This way of bioprocessing of bran will create opportunities for making it a better ingredient for use in cereal foods, as well as in other food categories, thus aiding the manufacture of nutritionally boosted cereal foods (bread, biscuits, cereals, snacks, yoghurts) with high sensory quality.

Besides improvements in the technological quality and applicability of bran, the fact that bioprocessing changes both the amount and uptake of biologically active compounds in the body opens up new possibilities for tailoring the health effects of grain-based foods.


Story Source:

The above story is based on materials provided by VTT Technical Research Centre of Finland. Note: Materials may be edited for content and length.


Journal References:

  1. K Katina, a Laitila, R Juvonen, K Liukkonen, S Kariluoto, V Piironen, R Landberg, P Aman, K Poutanen. Bran fermentation as a means to enhance technological properties and bioactivity of rye. Food Microbiology, 2007; 24 (2): 175 DOI: 10.1016/j.fm.2006.07.012
  2. Nuria Mateo Anson, Emilia Selinheimo, Rob Havenaar, Anna-Marja Aura, Ismo Mattila, Pekka Lehtinen, Aalt Bast, Kaisa Poutanen, Guido R. M. M. Haenen. Bioprocessing of Wheat Bran Improves in vitro Bioaccessibility and Colonic Metabolism of Phenolic Compounds. Journal of Agricultural and Food Chemistry, 2009; 57 (14): 6148 DOI: 10.1021/jf900492h

Cite This Page:

VTT Technical Research Centre of Finland. "Scientific cooperation shows potential of bioprocessing for improving exploitabiliy of wheat bran." ScienceDaily. ScienceDaily, 5 May 2010. <www.sciencedaily.com/releases/2010/05/100505091917.htm>.
VTT Technical Research Centre of Finland. (2010, May 5). Scientific cooperation shows potential of bioprocessing for improving exploitabiliy of wheat bran. ScienceDaily. Retrieved August 29, 2014 from www.sciencedaily.com/releases/2010/05/100505091917.htm
VTT Technical Research Centre of Finland. "Scientific cooperation shows potential of bioprocessing for improving exploitabiliy of wheat bran." ScienceDaily. www.sciencedaily.com/releases/2010/05/100505091917.htm (accessed August 29, 2014).

Share This




More Plants & Animals News

Friday, August 29, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Killer Amoeba Found in Louisiana Water System

Killer Amoeba Found in Louisiana Water System

AP (Aug. 28, 2014) State health officials say testing has confirmed the presence of a killer amoeba in a water system serving three St. John the Baptist Parish towns. (Aug. 28) Video provided by AP
Powered by NewsLook.com
Raw: Australian Sheep Gets Long Overdue Haircut

Raw: Australian Sheep Gets Long Overdue Haircut

AP (Aug. 28, 2014) Hoping to break the record for world's wooliest, Shaun the sheep came up 10 pounds shy with his fleece weighing over 50 pounds after being shorn for the first time in years. (Aug. 28) Video provided by AP
Powered by NewsLook.com
Minds Blown: Scientists Develop Fish That Walk On Land

Minds Blown: Scientists Develop Fish That Walk On Land

Newsy (Aug. 28, 2014) Canadian scientists looking into the very first land animals took a fish out of water and forced it to walk. Video provided by Newsy
Powered by NewsLook.com
Huge Ancient Wine Cellar Found In Israel

Huge Ancient Wine Cellar Found In Israel

Newsy (Aug. 28, 2014) An international team uncovered a large ancient wine celler that likely belonged to a Cannonite ruler. Video provided by Newsy
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:
from the past week

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile: iPhone Android Web
Follow: Facebook Twitter Google+
Subscribe: RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins