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Current Opinion in Food Science
Vol. 1, 2015, Pages: 5055

Bran bioprocessing for enhanced functional properties

Rossana Coda, Kati Katina, Carlo G Rizzello

Department of Food and Environmental Sciences, University of Helsinki, Finland.

Abstract

Bran is the nutritious outer layer of the cereal grain, too often discarded during milling, since its use in the food industry poses several technological problems. However, bran provides dietary fiber and many different bioactive substances, including phenolic compounds, which can exert a beneficial effect on human health. The biological value of bran can also be enhanced by different processing techniques, while at the same time also improving some of the technological drawbacks, such as loss of volume in bread and unappealing taste. This review will summarize recent bioprocessing technologies such as enzymatic processing and fermentation, aimed at enhancing the nutritional and technological functionality of bran.

 


 
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