Effect of corn bran particle size on rheology and pasting characteristics of flour gels

Abstract

Dietary fiber in corn bran is known for its beneficial effects on human health and nutrition. Corn bran substitution has shown to affect batter viscosity, and volume, crumb grain, color, and texture of cakes. Purified food-grade corn bran was milled to pass through 80, 100 and 120 mesh sieve, resulting in corn bran powder of 177, 149 and 125 μm particle size, respectively. Blends of flour and 0%, 20%, 30% and 50% corn bran powders were used in the study. Reducing particle size of corn bran significantly increased hydration capacity of corn bran. Increasing corn bran in blends reduced the pasting profile of blends. The elasticity of gels decreased with increased corn bran replacement. This study will improve human health by characterizing the effects of functional ingredients in baked foods, and benefit the bakery industry by generating new understanding of products that offer healthy alternatives.