Abstract
The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem. Ninety-three (93) studies (review and original research) published in English between January 1997 and April 2021 reporting WB modifications for improved nutritional, structural, and functional properties and prospective utilisation in food formulations were included in this paper. The modification methods include mechanical (milling), bioprocessing (enzymatic hydrolysis and fermentation with yeasts and bacteria), and thermal (dry heat, extrusion, autoclaving), treatments. This review condenses the current knowledge on the single and combined impact of various WB pre-treatments on its antioxidant profile, fibre solubilisation, hydration properties, microstructure, chemical properties, and technological properties. The use of modified WB in gluten-free, baked, and other food products was reviewed and possible gaps for future research are proposed. The application of modified WB will have broader application prospects in food formulations.
Highlights
The recommended dietary fibre (DF) ranges from 20–40 g/day [1,2]
The nutritional composition and health benefits of wheat bran (WB) are linked to its fibre content made up of soluble dietary fibre (SDF) and insoluble dietary fibre (IDF)
The SDF is mostly composed of resistant starch, lignin, and some hemicelluloses and cellulose, while IDF is made up of oligosaccharides, arabinoxylans, inulins, and celluloses [24]
Summary
CODEX Alimentarius defines DF as “carbohydrate polymers (derived from plant origin including fractions of lignin and/or other compounds associated with polysaccharides in the plant cell walls) with 10 or more monomeric units, which are not hydrolysed by the endogenous enzymes in the small intestine of humans and belong to the following categories: (a). A non-carbohydrate component associated with plant walls. A non-starch polysaccharide common to all cell walls. Non-starch polysaccharides are thick gel-forming fibres that help hold plant cell walls together. Vegetables, fruit, legumes (for example peas, beans, chickpeas, lentils) and nuts. Foods with a woody component, for example, celery and the outer layers of cereal grains. Fibre intake varies from one region of the world to the other, depending on factors such as age, gender, disease burden, economic development, and available food source [10]
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