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Physicochemical and Nutritional Characterization of Bran-Enriched Products
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Physicochemical and Nutritional Characterization of Bran-Enriched Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: closed (25 August 2021) | Viewed by 50432

Special Issue Editors

Prof. Dr. Alessandra Marti

E-Mail Website
Guest Editor
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
Interests: cereal science and technology; sprouting; pasta; bread
Special Issues, Collections and Topics in MDPI journals
Dr. Catrin Tyl

E-Mail Website
Guest Editor
University of Georgia | UGA · Department of Food Science and Technology
Interests: cereals; lipids; food analysis; dairy; sustainability

Special Issue Information

Epidemiological studies have linked the regular consumption of whole grains and cereal fiber to positive effects on health. Contents in dietary fiber and phytochemicals with presumed bioactive function are higher in whole grains, as these include the bran layers. To capitalize on its favorable nutritional properties, numerous studies have incorporated bran into other products. However, the same constituents responsible for health benefits may pose challenges for product development. Quite frequently, bran is added to flour-based products where it can interfere with protein and starch hydration. This negatively affects the structuring processes that are so crucial for achieving the desired shapes and textures of the final products. In addition, bran is typically characterized by higher lipid contents and enzymatic activity than refined flours, potentially shortening the shelf life of bran-enriched products.

This Special Issue seeks novel approaches that allow for the incorporation of bran into a wide range of products while maintaining their sensory and textural properties to the satisfaction of the end-user. Studies using whole grains, compounds isolated from bran or other byproducts from cereal or legume processing are also welcome, and ideally would provide information relevant to ingredient functionality. We invite manuscripts assessing the products’ nutritional value, describing novel formulations and products, and assessing strategies to improve on functional and sensory attributes.

Dr. Alessandra Marti
Dr. Catrin Tyl
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

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Keywords

  • bran
  • dietary fiber
  • whole grains
  • sidestreams
  • byproducts
  • baking
  • bread
  • pasta

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Published Papers (12 papers)

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Editorial

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4 pages, 182 KiB  
Editorial
Physicochemical and Nutritional Characterization of Bran-Enriched Products
by Catrin Tyl and Alessandra Marti
Foods 2022, 11(5), 675; https://doi.org/10.3390/foods11050675 - 25 Feb 2022
Cited by 3 | Viewed by 1706
Abstract
The incorporation of cereal bran or bran constituents can improve the nutritional profile of products and serve as a means to utilize milling by-products that otherwise may only go towards feed [...] Full article
(This article belongs to the Special Issue Physicochemical and Nutritional Characterization of Bran-Enriched Products)

Research

Jump to: Editorial, Review

14 pages, 3186 KiB  
Article
Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models
by Natalia Rosa-Sibakov, Maria Julia de Oliveira Carvalho, Martina Lille and Emilia Nordlund
Foods 2022, 11(2), 228; https://doi.org/10.3390/foods11020228 - 15 Jan 2022
Cited by 14 | Viewed by 2880
Abstract
Oat bran is a nutritionally rich ingredient, but it is underutilized in semi-moist and liquid foods due to technological issues such as high viscosity and sliminess. The aim of this work was to improve the technological properties of oat bran concentrate (OBC) in [...] Read more.
Oat bran is a nutritionally rich ingredient, but it is underutilized in semi-moist and liquid foods due to technological issues such as high viscosity and sliminess. The aim of this work was to improve the technological properties of oat bran concentrate (OBC) in high-moisture food applications by enzymatic and mechanical treatments. OBC was hydrolyzed with β-glucanase (OBC-Hyd) and the water-soluble fraction (OBC-Sol) was separated. OBC, OBC-Hyd and OBC-Sol were further microfluidized at 5% dry matter content. Enzymatic treatment and microfluidization of OBC reduced the molecular weight (Mw) of β-glucan from 2748 kDa to 893 and 350 kDa, respectively, as well as the average particle size of OBC (3.4 and 35 times, respectively). Both treatments increased the extractability of the soluble compounds from the OBC samples (up to 80%) and affected their water retention capacity. OBC in suspension had very high viscosity (969 mPa·s) when heated, which decreased after both enzyme and microfluidization treatments. The colloidal stability of the OBC in suspension was improved, especially after microfluidization. The addition of OBC samples to acid milk gels decreased syneresis, improved the water holding capacity and softened the texture. The changes in the suspension and gel characteristics were linked with reduced β-glucan Mw and OBC particle size. Full article
(This article belongs to the Special Issue Physicochemical and Nutritional Characterization of Bran-Enriched Products)
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22 pages, 34111 KiB  
Article
The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions
by Yuching Huang, Andrew L. Mense, Lingzhu Deng, Meiying Su, Kuenho Shih and Jayne E. Bock
Foods 2021, 10(10), 2413; https://doi.org/10.3390/foods10102413 - 12 Oct 2021
Cited by 8 | Viewed by 2682
Abstract
The purpose of this study was to investigate the effects of reconstituted whole wheat flour (WWF) particle size on flour characteristics and northern-type steamed bread (NTSB) quality. In this study, hard white (HW), hard red winter (HRW), and hard red spring (HRS) wheat [...] Read more.
The purpose of this study was to investigate the effects of reconstituted whole wheat flour (WWF) particle size on flour characteristics and northern-type steamed bread (NTSB) quality. In this study, hard white (HW), hard red winter (HRW), and hard red spring (HRS) wheat classes, and four different bran particle size distributions [D(50) values of 53 μm, 74 μm, 105 μm, and 125 μm] were blended at a ratio of 85% refined flour + 15% bran to create reconstituted WWF and make reconstituted WWF NTSB. Farinograph water absorption and water solvent retention capacity (SRC) increased as bran particle size decreased. Flour and dough strength tests such as lactic acid SRC and Farinograph and Mixolab development time and stability did not show any clear trends with bran particle size. HRW WWF tended to be the exception as Farinograph development time and stability generally increased as particle size increased. Resistance to extension increased as bran particle size decreased for HRW WWF and increased as particle size increased for HW and HRS. These differences in WWF dough rheology trends were likely due to differences in gluten characteristics between the classes. The results showed that larger particle sizes (105 μm and 125 μm) were more conducive to achieving desirable whole wheat NTSB specific volume, color, and texture. Full article
(This article belongs to the Special Issue Physicochemical and Nutritional Characterization of Bran-Enriched Products)
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18 pages, 2615 KiB  
Article
The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits
by María Teresa Molina, Lisa Lamothe, Deniz Z. Gunes, Sandra M. Vaz and Pedro Bouchon
Foods 2021, 10(10), 2335; https://doi.org/10.3390/foods10102335 - 30 Sep 2021
Cited by 17 | Viewed by 2885
Abstract
Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat [...] Read more.
Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat bran and arabinoxylans, the most important non-starch polysaccharides found in whole wheat flour, on dough rheology and thermal behaviour during processing of rotary-moulded biscuits. The objective was to understand the contribution of arabinoxylans during biscuit-making and their impact when incorporated as wheat bran. Refined flour was replaced at 25, 50, 75, or 100% by whole flour with different bran particle sizes (fine: 4% > 500 μm; coarse: 72% > 500 μm). The isolated effect of arabinoxylans was examined by preparing model flours, where refined flour was enriched with water-extractable and water-unextractable arabinoxylans. Wheat bran had the greatest impact on dough firmness and arabinoxylans had the greatest impact on the elastic response. The degree of starch gelatinization increased from 24 to 36% in biscuits enriched with arabinoxylans or whole flour and coarse bran. The microstructural analysis (SEM, micro-CT) suggested that fibre micropores may retain water inside their capillaries which can be released in a controlled manner during baking. Full article
(This article belongs to the Special Issue Physicochemical and Nutritional Characterization of Bran-Enriched Products)
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23 pages, 41703 KiB  
Article
A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance
by Stefano Renzetti, Mira Theunissen and Karlijn Horrevorts
Foods 2021, 10(10), 2311; https://doi.org/10.3390/foods10102311 - 29 Sep 2021
Cited by 17 | Viewed by 2920
Abstract
This study aimed at elucidating the contribution of chemical interactions, water binding, and steric hindrance on the effect of wheat and oat brans and of their fractions, i.e., soluble and insoluble, on dough and bread properties. For such purpose, an inert filler, i.e., [...] Read more.
This study aimed at elucidating the contribution of chemical interactions, water binding, and steric hindrance on the effect of wheat and oat brans and of their fractions, i.e., soluble and insoluble, on dough and bread properties. For such purpose, an inert filler, i.e., glass beads of comparable particle size and with no water binding capacity and moisture sorption properties, was also studied. The glass beads provided breads most similar to the control, indicating the limited role of steric hindrance. Brans and bran fractions showed distinct compositional and physical properties. The soluble fraction from oat bran, rich in β-glucan, was less hygroscopic than the wheat counterpart and could bind more water, resulting in larger detrimental effects on bread quality. The β-glucan content showed a prevalent role in affecting gluten development, the thermo-setting behaviour of the dough, and crumb texture, i.e., cohesiveness and resilience. Overall, the comparison between the two brans and their fractions indicated that the interplay between water binding, mainly provided by the insoluble fraction, and the plasticizing properties of the soluble bran fraction controlled the effects on bread volume and texture. From a compositional standpoint, β-glucan content was a determining factor that discriminated the effects of wheat and oat brans. Full article
(This article belongs to the Special Issue Physicochemical and Nutritional Characterization of Bran-Enriched Products)
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11 pages, 1017 KiB  
Article
Breakfast Cereals Carrying Fibre-Related Claims: Do They Have a Better Nutritional Composition Than Those without Such Claims? Results from the Food Labelling of Italian Products (FLIP) Study
by Daniela Martini, Cristian Del Bo’, Mauro Serafini, Marisa Porrini, Nicoletta Pellegrini, Donato Angelino and on behalf of SINU Young Working Group
Foods 2021, 10(9), 2225; https://doi.org/10.3390/foods10092225 - 19 Sep 2021
Cited by 7 | Viewed by 4890
Abstract
Nutrition claims (NCs) on food packaging are, from one side, an informative tool about the nutritional characteristics of the product. From another side, they could bias the consumer in perceiving such products as healthier than those without claims. In order to investigate whether [...] Read more.
Nutrition claims (NCs) on food packaging are, from one side, an informative tool about the nutritional characteristics of the product. From another side, they could bias the consumer in perceiving such products as healthier than those without claims. In order to investigate whether products with NCs have a better nutritional composition that those without claims, the present study aimed to compare the nutrition facts of 376 breakfast cereals, with and without fibre-related NCs, available in 13 Italian retailer online stores. Among these products, 73 items claimed to be a “source of fibre” and 109 “high in fibre”. In addition to a higher fibre content, products “high in fibre” showed higher protein and fat contents but lower carbohydrate, sugar and salt contents compared to both “source of fibre” and without fibre-related NC items. Overall, a high variability in nutritional values was also observed within products with the same type of fibre-related NC. In conclusion, the results suggested that fibre-related NCs should not be considered as a marker of a better nutritional composition of breakfast cereals, and thus consumers should be educated to carefully read the entire nutritional information reported in the food labelling. Full article
(This article belongs to the Special Issue Physicochemical and Nutritional Characterization of Bran-Enriched Products)
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14 pages, 1479 KiB  
Article
Effect of Bran Pre-Treatment with Endoxylanase on the Characteristics of Intermediate Wheatgrass (Thinopyrum intermedium) Bread
by Yaxi Dai, Radhika Bharathi, Jacob Jungers, George Amponsah Annor and Catrin Tyl
Foods 2021, 10(7), 1464; https://doi.org/10.3390/foods10071464 - 24 Jun 2021
Cited by 8 | Viewed by 2466
Abstract
Previous work indicated that bran removal promotes network formation in breads prepared from intermediate wheatgrass (IWG) flour. However, refinement reduces yields as well as contents of nutritionally beneficial compounds such as fiber. This study evaluated xylanase pretreatment of IWG bran as a processing [...] Read more.
Previous work indicated that bran removal promotes network formation in breads prepared from intermediate wheatgrass (IWG) flour. However, refinement reduces yields as well as contents of nutritionally beneficial compounds such as fiber. This study evaluated xylanase pretreatment of IWG bran as a processing option to enhance the properties of bread made with half of the original bran content. Xylanase pretreatment did not affect stickiness but significantly reduced hardness and increased specific loaf volumes compared to negative (without xylanase) and positive controls (with xylanase but without pretreatment). However, the surface of breads with pretreated bran was uneven due to structural collapse during baking. Fewer but larger gas cells were present due to pretreatment. Addition of ascorbic acid modulated these effects, but did not prevent uneven surfaces. Accessible thiol concentrations were slightly but significantly increased by xylanase pretreatment, possibly due to a less compact crumb structure. Endogenous xylanases (apparent activity 0.46 and 5.81 XU/g in flour and bran, respectively) may have been activated during the pretreatment. Moreover, Triticum aestivum xylanase inhibitor activity was also detected (193 and 410 InU/g in flour and bran). Overall, xylanase pretreatment facilitates incorporation of IWG bran into breads, but more research is needed to improve bread appearance. Full article
(This article belongs to the Special Issue Physicochemical and Nutritional Characterization of Bran-Enriched Products)
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14 pages, 2758 KiB  
Article
Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling
by Rubina Rumler, Denisse Bender, Sofia Speranza, Johannes Frauenlob, Lydia Gamper, Joost Hoek, Henry Jäger and Regine Schönlechner
Foods 2021, 10(4), 870; https://doi.org/10.3390/foods10040870 - 16 Apr 2021
Cited by 25 | Viewed by 5031
Abstract
Due to climate change sorghum might gain widespread in the Western countries, as the grain is adapted to hot climate. Additionally sorghum contains a notable amount of health-promoting nutrients. However, Western countries do not have a long history of sorghum consumption, and thus [...] Read more.
Due to climate change sorghum might gain widespread in the Western countries, as the grain is adapted to hot climate. Additionally sorghum contains a notable amount of health-promoting nutrients. However, Western countries do not have a long history of sorghum consumption, and thus little experience in processing it. Milling systems in these areas were mostly developed for wheat or rye milling. In the present work, the effectiveness of sorghum milling when using a stone and a roller milling system (pilot scale) was investigated as well as its impact on the chemical and physical properties of the obtained flour fractions and whole-grain flours. Results showed that both milling systems could be successfully adapted to producing chemically and physically distinct flour and bran fractions from the small sorghum kernels. Fractions with increased bran material that contained higher amounts of ash, protein, fat, total dietary fiber, and total phenolic content but less starch, showed enhanced water absorption indices and water solubility indices. Interestingly, no significant difference was found in the ash and fat content of the different fractions obtained from stone milling. Overall, the study provided information on the production and composition of distinct flour fractions, which offer a wider range of future food applications. Full article
(This article belongs to the Special Issue Physicochemical and Nutritional Characterization of Bran-Enriched Products)
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13 pages, 10107 KiB  
Article
Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat
by Jayani Kulathunga, Bradley L. Reuhs, Steve Zwinger and Senay Simsek
Foods 2021, 10(4), 761; https://doi.org/10.3390/foods10040761 - 2 Apr 2021
Cited by 41 | Viewed by 12476
Abstract
Hulled wheat species are often used as whole grains in processing, and have been attracting attention in the last 20 years in the food industry. Whole wheat flour of hulled wheat can be used in the food industry for value addition. This study [...] Read more.
Hulled wheat species are often used as whole grains in processing, and have been attracting attention in the last 20 years in the food industry. Whole wheat flour of hulled wheat can be used in the food industry for value addition. This study was conducted to evaluate the kernel quality and chemical composition of the whole grain flour of hulled wheats as a preliminary approach to use these species for value addition. The experimental design was separate, randomized complete block designs for einkorn, emmer, and spelt, with four field replicates. According to the results, significant differences (p < 0.05) were observed in kernel quality traits, such as test weight, 1000 kernel weight, and kernel hardness, compared to hard red spring wheat. The results of the chemical composition revealed that hulled wheats were characterized by significantly lower (p < 0.05) protein and higher (p < 0.05) crude fat contents compared to whole wheat flour of hard red spring wheat. Among hulled wheats, total dietary fiber content was highest in emmer, followed by einkorn and spelt. In conclusion, the whole wheat flour of einkorn, emmer, and spelt used in this study differ from hard red spring wheat in their kernel quality and chemical composition. Full article
(This article belongs to the Special Issue Physicochemical and Nutritional Characterization of Bran-Enriched Products)
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12 pages, 439 KiB  
Article
Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study
by Chiara Roye, Muriel Henrion, Hélène Chanvrier, Chrystel Loret, Roberto King, Lisa Lamothe and Christophe M. Courtin
Foods 2021, 10(2), 472; https://doi.org/10.3390/foods10020472 - 21 Feb 2021
Cited by 2 | Viewed by 3090
Abstract
Extrusion-cooking can be used to change the techno–functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass, double-pass and acid extrusion-cooking) and process parameters (temperature, moisture) were compared for their [...] Read more.
Extrusion-cooking can be used to change the techno–functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass, double-pass and acid extrusion-cooking) and process parameters (temperature, moisture) were compared for their impact on wheat bran. When applying the same process settings, the higher strong water-binding capacity, extract viscosity and extractability displayed by bran extruded using the industrial set-up reflected a more considerable wheat bran structure degradation compared to pilot-scale extrusion-cooking. This was attributed to the overall higher specific mechanical energy (SME), pressure and product temperature that were reached inside the industrial extruder. When changing the type of extrusion-cooking from single-pass to double-pass and acid extrusion-cooking, wheat bran physicochemical characteristics evolved in the same direction, irrespective of extruder scale. The differences in bran characteristics were, however, smaller on industrial-scale. Results show that the differentiating power of the latter can be increased by decreasing the moisture content and increasing product temperature, beyond what is possible in the pilot-scale extruder. This was confirmed by using a BC72 industrial-scale extruder at low moisture content. In conclusion, the extruder scale mainly determines the SME that can be reached and determines the potential to modify wheat bran. Full article
(This article belongs to the Special Issue Physicochemical and Nutritional Characterization of Bran-Enriched Products)
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12 pages, 534 KiB  
Article
In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran
by Oluwatoyin O. Onipe, Daniso Beswa and Afam I. O. Jideani
Foods 2020, 9(10), 1374; https://doi.org/10.3390/foods9101374 - 27 Sep 2020
Cited by 8 | Viewed by 3972
Abstract
A deep-fried dough/batter food (magwinya) consumed across different age groups and social strata in South Africa was investigated in this study for digestibility and estimated glycaemic index (eGI). In this research, we investigated the influence of bran type—wheat bran (WB) and [...] Read more.
A deep-fried dough/batter food (magwinya) consumed across different age groups and social strata in South Africa was investigated in this study for digestibility and estimated glycaemic index (eGI). In this research, we investigated the influence of bran type—wheat bran (WB) and oat bran (OB), and concentration (0–20% w/w) on the starch digestibility and eGI of magwinya. Rapidly available glucose (RAG) of control fried dough (60.31 g/100 g) was 33% less than fried batter (90.07 g/100 g). There was a significant reduction in RAG and an increase in slowly available (SAG) and unavailable glucose (UG) content of the fried products with OB and WB addition. The highest SAG content was observed in WB fried dough. Control fried batter had the highest eGI value (80.02) and control fried dough had medium eGI value (58.11). WB fried dough, fried batter, and OB fried dough were categorised as medium GI foods at eGI range of 56.46–58.39, 65.93–68.84 and 56.34–57.27, respectively. The eGI values of OB fried batter ranged from 73.57 to 80.03 and were thus classified as high GI foods. UG showed significant correlation with eGI (r = −0.892, −0.973, p < 0.01) and fat content (r = −0.590, −0.661, p < 0.01) for WB and OB fried products. These results reveal that ingredient modification through bran enrichment is effective for the regulation of starch digestion and reduction of eGI of deep-fried dough/batter foods. Full article
(This article belongs to the Special Issue Physicochemical and Nutritional Characterization of Bran-Enriched Products)
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Review

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20 pages, 1084 KiB  
Review
Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks
by Catrin Tyl, Andrea Bresciani and Alessandra Marti
Foods 2021, 10(9), 2024; https://doi.org/10.3390/foods10092024 - 28 Aug 2021
Cited by 10 | Viewed by 3434
Abstract
The incorporation of milling by-products, in particular bran, into starch-based extruded snacks allows manufacturers to address two consumer demands at once, i.e., those for goods that are more sustainably produced and of higher nutritional value. However, the higher fiber content in bran than [...] Read more.
The incorporation of milling by-products, in particular bran, into starch-based extruded snacks allows manufacturers to address two consumer demands at once, i.e., those for goods that are more sustainably produced and of higher nutritional value. However, the higher fiber content in bran than in refined cereal flours poses a limit to the amount that can be included without compromising the quality of extruded snacks, which crucially depends on expansion. Thus, several studies have focused on the effect of bran on the physicochemical characteristics of extruded snacks, leading to the need to review the recent findings in this area. Opportunities, challenges, and potential solutions of bran-enriched snacks are addressed, and several current knowledge gaps are highlighted. Specifically, the first part of the review presents the effects of extrusion cooking on bran’s compositional aspects, focusing on structural changes and product quality. After summarizing the main quality traits of extruded snacks (e.g., expansion rate, bulk density, and textural attributes), the effects of bran enrichment on the physical and sensory characteristics of the final product are discussed. Finally, bran pre-treatments as well as processing optimization are discussed as approaches to improve the quality of bran-enriched snacks. Full article
(This article belongs to the Special Issue Physicochemical and Nutritional Characterization of Bran-Enriched Products)
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