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To improve the nutritional, physical and flavor properties of wheat bran, yeast and lactic acid bacteria (LAB) were used for fermenting wheat bran in solid state. Appearance properties, nutritional properties, microstructure, hydration properties and flavor of raw bran and fermented bran were evaluated. After treatments, water extractable arabinoxylans were 3–4 times higher than in raw bran. Total...
Whole wheat flour contains many nutrients which is mainly located in wheat bran, but it has a poor bioavailability because of the massive presence of antinutritional factor phytate. To improve the bioavailability, steam flash explosion (SFE) was first employed to phytate degradation in wheat bran. Five levels of steam pressure (0.5, 1.0, 1.5, 2.0, and 2.5 MPa) and six levels of residence time (30,...
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