Article
Chemistry, Applied
Zhen Wang, Sen Ma, Li Li, Jihong Huang
Summary: This investigation used sourdough fermentation technique to ferment dough with different levels of WBDF addition, and evaluated the quality of the finished steamed breads. The results showed that adding WBDF promoted the hydrolytic behavior of proteins, resulting in increased specific volume and antioxidant capacity of the steamed breads.
Review
Food Science & Technology
Jingwen Xu, Yonghui Li, Yong Zhao, Donghai Wang, Weiqun Wang
Summary: This study examines the effects of antioxidant dietary fiber (ADF) on dough and bread quality, including the increased nutritional value and health benefits of adding ADF, as well as the challenges it poses. Suggestions for future research include investigating the impact of ADF particle size, pretreatment methods, and the addition of hydrocolloids on wheat bread enriched with ADF.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Chemistry, Applied
Suyun Lin, Xiaoxuan Jin, Jing Gao, Ziyou Qiu, Jian Ying, Yong Wang, Zhizhong Dong, Weibiao Zhou
Summary: Micronization of wheat bran enhances its antioxidant properties and soluble dietary fiber content, while reducing water retention capacity and insoluble dietary fiber content. The addition of superfine bran in dough affects its rheological properties, showing higher water absorption and gelatinization temperature, along with more complex viscous behavior.
Article
Food Science & Technology
Xiaojuan Wu, Fang Li, Wei Wu
Summary: The effects of storage time on the structure and antioxidant properties of RBSDF were investigated. The results showed that as the storage time increased, the acid value of rice bran crude oil increased and RBSDF yield decreased. The antioxidant properties of RBSDF initially increased and then decreased, accompanied by the formation of oxidized aggregates of RBSDF.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Multidisciplinary Sciences
Wenjun Liu, Margaret Brennan, Dawei Tu, Charles Brennan
Summary: A better understanding of dough rheology is crucial in the bakery industry. This study investigated the effects of xylanase, alpha-amylase, and cellulase on the rheological properties of oat bran dough. Results showed that blending enzymes at high concentrations significantly reduced the water absorption, development time, and stability of the dough compared to using a single enzyme. However, combining all three enzymes improved the extensibility and stickiness of the dough, complementing each other in determining its rheology.
SCIENTIFIC REPORTS
(2023)
Review
Food Science & Technology
Wen Cheng, Yujie Sun, Mingcong Fan, Yan Li, Li Wang, Haifeng Qian
Summary: Wheat bran, a by-product of white flour milling rich in dietary fiber, has potential for improving human health by supplementing dietary fiber intake. This review provides information on the functions of wheat bran's dietary fiber, aiding its further development as a dietary fiber resource.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Qianwei Ma, Yang Yu, Zhongkai Zhou, Lili Wang, Ruge Cao
Summary: Different treatments were applied to buckwheat bran to enhance the content and properties of soluble dietary fibers (SDF), leading to improved glucose and nitrite ion adsorption capacity, as well as enhanced antioxidant and antibacterial properties. Extrusion had the most significant effect in modifying the structure, physicochemical, and biological properties of SDF in buckwheat bran.
Article
Chemistry, Applied
Sheng Li, Nannan Hu, Jinying Zhu, Mingzhu Zheng, Huimin Liu, Jingsheng Liu
Summary: This study evaluated the extraction of soluble dietary fiber (SDF) from corn bran using twin-screw extrusion and ultrasonic treatment, as well as the combination of these methods with dual enzyme hydrolysis. The results showed that the modified SDF had improved extraction yield, physicochemical and functional properties, making it suitable as a functional food additive.
Article
Biochemistry & Molecular Biology
Qingdan Bao, Jingyao Yan, Sen Ma
Summary: This study investigates the impact of heat treatment on the conformation and aggregation properties of gluten protein in the presence of wheat bran dietary fiber (WBDF). The results show that WBDF contributes to the rearrangement of intermolecular interactions and induces depolymerization behavior of gluten through disulfide and non-covalent bonds at low temperatures, but promotes these interactions via disulfide bonds at high temperatures. The study provides a better understanding of the cross-linking mechanisms between WBDF and gluten during heating and offers a theoretical basis for improving the quality of wheat-based products.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Suyun Lin, Xiaoxuan Jin, Jing Gao, Ziyou Qiu, Jian Ying, Yong Wang, Zhizhong Dong, Weibiao Zhou
Summary: Fortifying bread with superfine wheat bran can enhance bread's hardness and texture, slow down bread staling, improve antioxidant properties and glycemic modulation.
Article
Nutrition & Dietetics
Ling Fan, Li Li, Anmin Xu, Jihong Huang, Sen Ma
Summary: The study found that fermented wheat bran dietary fiber could improve the rheological properties of dough, while unfermented wheat bran dietary fiber would deteriorate the quality of dough and noodles. Fermentation could reduce the destructive effects on the quality of noodles, providing a new perspective on balancing dietary fiber-rich and high-quality foods.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Yanlan Liu, Hongbang Zhang, Cuiping Yi, Ke Quan, Benping Lin
Summary: Water-washed rice bran dietary fiber treated with a combination of enzymes showed higher proportions of cellulose, hemicellulose, and lignin, along with improved water-holding capacity, oil-holding capacity and cholesterol absorption capacity after cellulase modification.
Article
Food Science & Technology
Xin Liu, Keke Suo, Pei Wang, Xue Li, Limin Hao, Jiaqing Zhu, Juanjuan Yi, Qiaozhen Kang, Jinyong Huang, Jike Lu
Summary: The study found that snail enzyme modification significantly improved the oil retention capacity, glucose and cholesterol adsorption capacity, and antioxidant activity of dietary fiber extracted from wheat bran. These improvements may be attributed to structural changes caused by the modification.
FOOD SCIENCE AND HUMAN WELLNESS
(2021)
Article
Food Science & Technology
Helin Li, Tiantian Liu, Fang Li, Xiaojuan Wu, Wei Wu
Summary: RB rancidity increased the endogenous phenolic content in RBDF, and reduced the antioxidant activity of RBDF digestion products during gastric digestion but increased it during intestinal digestion.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Cong-Cong Qiao, Fan-Kun Zeng, Na-Na Wu, Bin Tan
Summary: The effects of extrusion cooking treatment on soluble dietary fiber (SDF) from rice bran were studied under different parameters. Higher water and oil retention capacity, water solubility, in vitro binding capacities, and antioxidant capacities were observed at lower extrusion cooking temperatures and material moisture contents. However, these properties decreased at higher temperatures and moisture levels. FT-IR spectrum results showed changes in the structure of SDF after extrusion cooking, with low temperature and low moisture content being more beneficial.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Berrin Ozkaya, Secil Turksoy, Hazim Ozkaya, Burcu Duman
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2017)
Article
Agriculture, Multidisciplinary
H. Ozkaya, B. Ozkaya, B. Duman, S. Turksoy
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2017)
Article
Chemistry, Applied
Berrin Ozkaya, Secil Turksoy, Hazim Ozkaya, Burcu Baumgartner, Irem Ozkeser, Hamit Koksel
Article
Food Science & Technology
B. Baumgartner, B. Ozkaya, I. Saka, H. Ozkaya
JOURNAL OF CEREAL SCIENCE
(2018)
Article
Food Science & Technology
Secil Turksoy, Berrin Ozkaya
FOOD SCIENCE AND TECHNOLOGY RESEARCH
(2011)
Article
Agronomy
Mustafa Agah Tekindal, Hulya Bayrak, Berrin Ozkaya, Yasemin Yavuz
TURKISH JOURNAL OF FIELD CROPS
(2014)
Article
Multidisciplinary Sciences
Meral Ebegil, Hulya Bayrak, Berrin Ozkaya, Duygu Kilic, Basak Apaydin Avsar
GAZI UNIVERSITY JOURNAL OF SCIENCE
(2019)
Article
Agronomy
Mustafa Agah Tekindal, Hulya Bayrak, Berrin Ozkaya, Yasemin Genc
TURKISH JOURNAL OF FIELD CROPS
(2012)
Article
Food Science & Technology
Secil Turksoy, Sule Keskin, Berrin Ozkaya, Hazun Ozkaya
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
(2011)
Article
Food Science & Technology
Hazim Ozkaya, Berrin Ozkaya, Abdullah S. Colakoglu
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
(2009)
Article
Food Science & Technology
Ö Özboy, B Özkaya, H Özkaya, H Köksel
Article
Food Science & Technology
Secil Turksoy, Berrin Ozkaya, Sule Akbas
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
(2010)