Abstract
Wheat bran was treated with a cellulase preparation and used in the production of high fiber pasta by the partial substitution of durum semolina. The nutritional, textural, and cooking quality of bran-incorporated pasta was measured. In addition, the potentials of vital gluten addition and/or transglutaminase treatment in improving the quality of bran-incorporated pasta were investigated. The use of cellulase-treated wheat bran resulted in a higher soluble fiber content, a more balanced insoluble to soluble fiber ratio, and a lower predicted glycemic index of pasta compared to that of untreated bran. The addition of vital gluten or treatment with transglutaminase improved the cooking performance, textural properties, and overall acceptability of pasta. In particular, the combination of vital gluten addition and transglutaminase treatment was more effective in improving the quality of pasta with cellulase-treated wheat bran.
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