Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking withou...

The hypothesis that factors such as dietary fibre and phytate in wheat bran limit the availability of Zn was tested in growing rats fed on low-Zn diets with different wheat crispbreads as the major source of Zn. Six groups of six weanling male rats each were fed on 5 parts semi-synthetic Zn-deficient diet and 1 part wheat-endosperm crispbread for 1 week. At the beginning of the second week, the...

_________________________________________________________________ ABSTRACT Brown flour was developed by incorporating different proportions of wheat bran i.e. 0, 5, 10, 15 and 20% into the residual flour (milling by-product of pizza flour). Each treatment of brown flour, wheat bran and whole wheat flour was subjected for proximate composition and iron content. The highest iron content was obser...

The bran fraction of wheat grain is known to contain significant quantities of bioactive components. This study evaluated the potential of solid-state yeast fermentation to improve the health beneficial properties of wheat bran, including extractable antioxidant properties, protein contents, and soluble and insoluble fiber compositions. Three commercial food grade yeast preparations were evalua...

In rats, the effects of a 4-week supplementation of a fibre-free elemental diet with 100 or 200 g Plantago ovata seeds/kg was compared with that of the husks and wheat bran. The seeds increased faecal fresh weight up to 100%, faecal dry weight up to 50% and faecal water content up to 50%. The husks, at the high concentration only, were more effective and wheat bran less effective. Length and we...

This study was carried out to investigate the capacity of chitosan and wheat bran to protect against high fat diet-induced hepatic steatosis. MATERIALS AND METHODS: Thirty six adult male Sprague-Dawley rats (average body weight of 120-150 g) were randomly assigned to six groups (n=6 rats/group) and fed on one of the following experimental diets: (i) basal diet, negative control; (ii) basal diet...

BACKGROUND: An inexpensive and readily available agroindustrial substrate such as rice bran can be used to produce cheap commercial enzymes by solid-state fermentation. This work investigates the production of food-grade proteases by solid-state fermentation using readily available Thai rice bran. RESULTS: A local strain of Aspergillus oryzae (Ozykat-1) was used to produce proteases. Rice bran ...

The xylanase biosynthesis is induced by its substrate-xylan. The high xylan content in some wastes such as wheat residues (wheat bran and wheat straw) makes them accessible and cheap sources of inducers to be mainly applied in great volumes of fermentation, such as those of industrial bioreactors. Thus, in this work, the main proposal was incorporated in the nutrient medium wheat straw particle...

Adult male rats were fed on diets containing 100 g dietary fibre/kg either as alpha-cellulose or wheat bran or the pericarp-seed coat or aleurone layers prepared from that bran by sequential milling and air elutriation and electrostatic separation. After 10 d, concentrations of total volatile fatty acids (VFA) in caecal fluid were significantly different between groups and fell in the order: al...

Rice bran is a simple item that delivers fantastic health benefits in our daily diet. This study delivers the importance of utilising all parts of the whole grain, including the bran. The objective was to develop the recipes incorporated with rice bran and evaluate their organoleptic properties and estimate their glycemic index. Ten standard Indian subcontinent recipes namely, chapati, mixed ve...