Wheat bran-based biorefinery 1: composition of wheat bran and strategies of functionalization.

By Michael Prückler, S. Siebenhandl-Ehn, Silvia Apprich, Stefan Höltinger, C. Haas, Erwin Schmid, W. Kneifel. 2014

311 citations recorded by the source corpus.

Abstract Wheat, together with maize and rice, accounts to about 90% of the world's 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.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/5dcd27475aa656a99cda4f7b08ae45ab8032a6da

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