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Gewählte Publikation:

Pruckler, M; Siebenhandl-Ehn, S; Apprich, S; Holtinger, S; Haas, C; Schmid, E; Kneifel, W.
(2014): Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization
LWT-FOOD SCI TECHNOL. 2014; 56(2): 211-221. FullText FullText_BOKU

Abstract:
Wheat, together with maize and rice, accounts to about 90% of the worldxxxs cereal production. During the milling process, wheat bran, besides other valuable compounds such as wheat germ and parts of the endosperm, remains as major by-product. Wheat bran is composed of various histological cell layers, called the pericarp, testa, hyaline and aleurone layer and its weight ratio to milled wheat is about 25%. Annually, over 650 million tons of wheat are produced in the world, of which more than 69% are used for food. The thereby accruing biomass of wheat bran can be estimated as 150 million tons, which are basically used in the feed industry. Even if numerous studies have investigated potential health benefits of consuming more whole grain foods, the addition of bran to existing food systems may confer difficulties in terms of processing, nutrition or sensory acceptance by consumers. This review will summarize state-of-the-art technological approaches such as mechanical, thermal or enzymatic treatment used to modify the functional properties of wheat bran and coincidently describe the impact on the food system. (C) 2013 Elsevier Ltd. All rights reserved.
Autor/innen der BOKU Wien:
Apprich Silvia
Haas Cornelia
Höltinger Stefan
Kneifel Wolfgang
Prückler Michael
Schmid Erwin
Siebenhandl-Ehn Susanne
BOKU Gendermonitor:


Find related publications in this database (Keywords)
Wheat bran
Enzymatic treatment
Thermal treatment
Functional properties
Health benefits


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