Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran

BACKGROUND Wheat bran (WB) is a byproduct of refined wheat flour production with poor edible taste and low economic value. Herein, the WB was micronized via airflow superfine pulverization (ASP), and the effects of the ASP conditions on its particle size, nutritive compositions, whiteness, hydration...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2024-11, Vol.104 (14), p.8655-8669
Main Authors: Mao, Ying, Zhang, Yinghui, Li, Tiantian, Chen, Yueyi, Wang, Zhan, Guo, Cheng, Jin, Weiping, Shen, Wangyang, Li, Jinling
Format: Article
Language:English
Subjects:
Air flow
airflow superfine pulverization
Alcohols
Aldehydes
Bound water
Cation exchange
Cation exchanging
Composition effects
Crop production
Dietary fiber
Esters
Ethers
flavor
Flavors
Furans
Gas chromatography
Ionic mobility
Particle size
Pesticides
Physicochemical properties
Spectrometry
structural properties
Ultrafines
Volatile compounds
Wheat
Wheat bran
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Summary:BACKGROUND Wheat bran (WB) is a byproduct of refined wheat flour production with poor edible taste and low economic value. Herein, the WB was micronized via airflow superfine pulverization (ASP), and the effects of the ASP conditions on its particle size, nutritive compositions, whiteness, hydration characteristics, moisture distribution, microstructure, cation exchange capacity, volatile flavor components, and other characteristics were investigated. RESULTS Reducing the rotational speed of the ASP screw and increasing the number of pulverizations significantly decreased the median particle size Dx(50) of WB to a minimum of 12.97 ± 0.19 μm (P 
ISSN:0022-5142
1097-0010
1097-0010
DOI:10.1002/jsfa.13693