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.

Effect of High-Pressure Processing on the Features of Wheat Milling By-products / A. Marti, A.G. Barbiroli, F. Bonomi, A. Brutti, S. Iametti, M. Marengo, M. Miriani, M.A. Pagani. - In: CEREAL CHEMISTRY. - ISSN 0009-0352. - 91:4(2014), pp. 318-320.

Effect of High-Pressure Processing on the Features of Wheat Milling By-products

A. Marti
Primo
;
A.G. Barbiroli;F. Bonomi;S. Iametti;M. Marengo;M. Miriani;M.A. Pagani
2014

Abstract

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.
High hydrostatic-pressure; rheological properties; fiber; flour
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore BIO/10 - Biochimica
2014
Article (author)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/237960
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