Comparison of hydration water properties of common and durum wheat brans upon grinding with different loading modes

Abstract

Wheat bran brings healthy properties in food products. However, its incorporation requires a first milling step during which it is subject to various loading modes which have an influence on its properties. This study investigated the influence of the loading modes (high shear or impact) generated by grinders during the milling on the hydration properties of common and durum wheat brans. An original study at molecular scale to target the distribution and intensity of hydration water bonds was carried out by gravimetric and spectroscopic methods. Results were analyzed in regards to the particle size distribution and shape factors as well as biochemical composition to highlight the process-structure-function relationships at macro and microscales. Impact grinder has a stronger effect on water vapor sorption capacity and FTIR multimer water at 3600 cm−1 of durum wheat bran as well as a red shift in the band at 1030 cm−1 related to a high decrease in residual starch crystallinity degree (about 17%). High shear grinder tends to increase the proportion of water strongly bound. Low field NMR analysis revealed differences in the high mobility water peak and a significant lower relaxation time T2 for native and ground durum wheat bran (up to 1.7 fold less).