Fermented Bran Research Articles

Glycosylated Benzoxazinoids Are Degraded during Fermentation of Wheat Bran.

Benzoxazinoids are plant secondary metabolites found in whole grain cereal foods including bread. They are bioavailable and metabolized in humans, and therefore their potential bioactivity is of interest. However, effects of food processing on their content and structure are not yet studied. This study reports effects of bioprocessing on wheat bran benzoxazinoid content. Benzoxazinoid glycosides were completely degraded during fermentation, whereas metabolites of benzoxazinoid aglycones were formed. Fermentation conditions did not affect the conversion process, as both yeast and yeast/lactic acid bacteria mediated fermentations had generally similar impacts. Likewise, enzymatic treatment of the bioprocess samples did not affect the conversion, suggesting that these compounds most likely are freely bioavailable from the grain matrix and not linked to the cell wall polymers. Additionally, the results show that benzoxazinoids undergo structural conversion during the fermentation process, resulting in several unknown compounds that contribute to the phytochemical intake and necessitate further analysis.

An oat bran-based beverage reduce postprandial glycaemia equivalent to yoghurt in healthy overweight subjects

An acute meal study was performed to determine postprandial glucose and insulin responses after consumption of two fermented oat bran-based beverages (with and without exopolysaccharides) and yoghurt. This randomized, single-blind, within-subject study included 18 healthy, overweight participants. Four breakfast meals, including a reference meal, were tested; all meals contained 50 g of available carbohydrates, but differed in energy and macronutrient composition. All experimental meals reduced the postprandial glucose response compared with the reference meal. The oat drinks as well as the yoghurt elicited higher early (0–15 min) insulin responses, but the overall insulinaemia were similar to the reference meal. A new food product containing fermented liquid oat bran and milk reduced the postprandial blood glucose response as efficiently as yoghurt after a high-glycaemic index white wheat bread meal, but the presence of microbial exopolysaccharides did not affect the outcome.

<b>Strategies to increase cellulase production with submerged fermentation using fungi isolated from the Brazilian biome

Studies on new microbial sources of cellulase and accurate assessment of the steps that increase cellulase production are essential strategies to reduce costs of various processes using such enzymes. This study aimed at the selection of cellulase-producing filamentous fungi, and at the research of parameters involving cellulase production by submerged fermentation. The first test consisted of selecting the best cellulase-producing microorganisms (FPase) in Erlenmeyer flasks containing 200 mL of specific growth medium. The next test was designed to further investigate the enzyme production in fermentation with four types of soluble sugars: glucose, lactose, sucrose and xylose. In bioreactor tests, three different inoculation strategies were analyzed. The best FPase activity was presented by the strain Trichoderma sp. CMIAT 041 (49.9 FPU L -1 ) and CMCase by the fungus Lasiodiplodia theobromae CMIAT 096 (350.0 U L -1 ). Sucrose proved to be the best option among the soluble sugars tested, with higher rates of FPase activity (49.9 FPU L -1 ) and CMCase (119.7 U L -1 ). The best inoculation strategy for the bioreactor was a spore suspension obtained from a semi-solid state fermentation of wheat bran for 72h.

Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread

Despite its potential health benefits, the integration of wheat bran into the food sector is difficult due to several adverse technological and sensory properties such as bitterness and grittiness.Sourdough fermentation is a promising strategy to improve the sensory quality of bran without inducing severe changes to the bran matrix. Therefore, identification of species/strains with potential for industrial sourdough fermentations is important. We compared the effects of different representatives of species of lactic acid bacteria (LAB) on wheat bran. Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis, Lactobacillus sanfranciscensis and Fructobacillus fructosus produced highly individual fermentation patterns as judged from carbohydrate consumption and organic acid production. Interestingly, fructose was released during all bran fermentations and possibly influenced the fermentation profiles of obligately heterofermentative species to varying degrees. Except for the reduction of ferulic acid by L. plantarum and L. pentosus, analyses of phenolic compounds and alkylresorcinols suggested that only minor changes thereof were induced by the LAB metabolism. Sensory analysis of breads baked with fermented bran did not reveal significant differences regarding perceived bitterness and aftertaste.We conclude that in addition to more traditionally used sourdough species such as L. sanfranciscensis and L. brevis, also facultatively heterofermentative species such as L. plantarum and L. pentosus possess potential for industrial wheat bran fermentations and should be considered in further investigations.

Critical quality attributes of Iranian ‘Taftoon’ breads as affected by the addition of rice bran sourdough with different lactobacilli

Contribution effects of three probiotic bacteria of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus casei in the fermentation of rice bran (RB, 5-15%) sourdough on the physical (colour and firmness), chemical (pH and total titrable acidity; TTA), antimicrobial and sensory characteristics of Taftoon bread (TB), an Iranian flat bread, were studied. The results showed that L. acidophilus with inducing a more TTA led to the production of TBs with lower firmness degree than two other strains. An increase in RB amount of sourdough from 5 to 15% led to a firmer texture with lower lightness. The TB obtained from RB sourdough of L. plantarum had higher anti-mould activity than the doughs fermented by L. casei and L. acidophilus. Sensory evaluation revealed a better taste for the control bread than TBs formulated with the different sourdoughs. TBs with 5% RB sourdough had higher overall acceptability than 10 and 15% RB sourdoughs. The highest staling during 3 days storage was also found for TB...

English

Screening of new microbial strains for enzyme production is a key step in the improvement of industrial bioprocesses. The objective of this work was to isolate fungal strains from Brazilian rainforests and to evaluate their potential to produce industrial enzymes by solid state fermentation. First, 131 strains of filamentous fungi were isolated from Amazon rainforest and Atlantic rainforest regions. Strains selected by simple plate assay had their ability to produce lipase and tannase by fermentation of wheat bran evaluated. Maximum enzymatic activity of 1.35 and 18.7 U/mL were reached by lipase and tannase, respectively. The strain IB28a was identified by molecular and morphologic techniques as Colletotrichum sp. Lipase produced by this strain reached specific activity of 25.97 U/mg and showed Km and Vmax of 6.3 and 19.5, respectively. Lipase from Colletotrichum sp. had an optimal temperature range of 25 to 35°C and optimal pH range of 6.5 to 7.0. Moreover, the enzyme was stable after 1 h at temperatures up to 40°C and after 24 h at pH 6.5. Key words: Bioprospection, filamentous fungi, lipase, tannase.

Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production

The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker’s yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.

The influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality

The purpose of this research was to study the effect of the use of palm kernel cake (PKC) and rice bran (RB) fermentation products mixture to the percentage of broiler carcass weight pieces. Research using completely randomized design (CRD) with treatments of the fermentationproduct usage rate of 0% (P0), 10% (P1), 20% (P2), 30% (P3) and 40% (P4) of the total ration of 4replications. Variables meas ured were percentage of carcass weight ratio cut pieces of carcass weight (carcass front, rear carcass, breast meat, wings, back, and thigh)with carcassweight multiplied by 100%. The results showed that the percentage of carcass weight piece front and rear carcass was shown at P3.

Physicochemical properties of fermented and non-fermented rice bran flour and its utilization in bread making

Rice bran was subjected to natural fermentation for 4 days and investigated for its physicochemical, antioxidant, phytochemical, functional properties and mineral content. In addition, the fermented and non-fermented rice bran flours were supplemented with wheat flour in several ratios for baking bread. The proximate composition results obtained showed that fermented rice bran flour possessed protein content of 5.68%, fibre (37.8%), fat (2.97%) and carbohydrate (31.06). It was observed that the total phenol content for non-fermented rice bran flour (362.69 GAE µg/ml) was higher than fermented bran flour (359.15 GAE µg/ml). However, the ability of the samples to scavenge 1,1-di phenyl-2-picrylhydrazyl (DPPH) radical was higher in fermented flour (57.0mg/ml) than in non-fermented sample (55.0 mg/ml). The result of the qualitative analysis of the phytochemical screening revealed that only saponin was present in the rice bran flours. The mineral composition of the non-fermented and fermented rice bran flours revealed that the flours possessed magnesium (0.19%-0.18%), sodium (0.06%-0.17%), calcium (0.08%-0.13%) and potassium (0.03%-0.02%). The physical properties of bread sample at 20% rice bran flour supplementation showed that there was no significant difference between loaf volume of the wheat flour bread and non-fermented rice bran bread (360cm3) while there was significant difference in the loaf volume of fermented rice bran bread (281cm3). It was observed that the fermented rice bran bread had the highest fibre content (1.83%), followed by non-fermented rice bran bread (1.37%) and wheat flour bread (0.95%). The sensory analysis revealed that both the fermented and non-fermented rice bran breadswere scored above average in all sensory parameters although wheat flour bread was preferred.Â

Nutritional Value of Rice Bran Fermented by Bacillus amyloliquefaciens and Humic Substances and Its Utilization as a Feed Ingredient for Broiler Chickens.

An experiment was conducted to increase the quality of rice bran by fermentation using Bacillus amyloliquefaciens and humic substances and its utilization as a feed ingredient for broiler chickens. The experiment was carried out in two steps. First, the fermentation process was done using a completely randomized design in factorial with 16 treatments: i) Dosage of B. amyloliquefaciens (2.108 cfu/g), 10 and 20 g/kg; ii) Graded levels of humic substances, 0, 100, 200, and 400 ppm; iii) Length of fermentation, three and five days. The results showed that the fermentation significantly (p<0.05) reduced crude fiber content. The recommended conditions for fermentation of rice bran: 20 g/kg dosage of inoculums B. amyloliquefaciens, 100 ppm level of humic substances and three days fermentation period. The second step was a feeding trial to evaluate the fermented rice bran (FRB) as a feed ingredient for broiler chickens. Three hundred and seventy-five one-day-old broiler chicks were randomly assigned into five treatment diets. Arrangement of the diets as follows: 0%, 5%, 10%, 15%, and 20% level of FRB and the diets formulation based on equal amounts of energy and protein. The results showed that 15% inclusion of FRB in the diet provided the best bodyweight gain and feed conversion ratio (FCR) values. In conclusion, the nutrient content of rice bran improved after fermentation and the utilization of FRB as a feed ingredient for broiler chickens could be included up to 15% of the broiler diet.

Modified Clay Adsorbent for the Adsorption of Cd&lt;sup&gt;2+ &lt;/sup&gt;Research

The modified clay have excellent adsorption performance. This paper discussed the adsorbent dosage, pH, temperature, adsorption equilibrium time and so on the influence of factors on the adsorbent adsorption performance, the results show that the microbial fermentation of rice bran to Cd2+ has good adsorption effect. The best adsorption conditions for: dosage of microbial fermentation of rice bran 18 g/L, temperature 30 °C, pH = 3.8, Cd2 + mass concentration is lower than 50 mg/L, the adsorption equilibrium time 30 min, adsorption rate can reach 93.5%, and its application foreground is prospected in wastewater treatment.

Phenolic profile and antioxidant activity of extracts prepared from fermented heat-stabilized defatted rice bran.

Heat-stabilized, defatted rice bran (HDRB) serves as a potential source of phenolic compounds which have numerous purported health benefits. An estimated 70% of phenolics present in rice bran are esterified to the arabinoxylan residues of the cell walls. Release of such compounds could provide a value-added application for HDRB. The objective of this study was to extract and quantify phenolics from HDRB using fermentation technology. Out of 8 organisms selected for rice bran fermentation, Bacillus subtilis subspecies subtilis had the maximum phenolic release of 26.8 mg ferulic acid equivalents (FAE) per gram HDRB. Response surface methodology was used to further optimize the release of rice bran phenolics. An optimum of 28.6 mg FAE/g rice bran was predicted at 168 h, 0.01% inoculation level, and 100 mg HDRB/mL. Fermentation of HDRB for 96 h with B. subtilis subspecies subtilis resulted in a significant increase in phenolic yield, phenolic concentration, and radical scavenging capacity. Fermented rice bran had 4.86 mg gentistic acid, 1.38 mg caffeic acid, 6.03 mg syringic acid, 19.02 mg (-)-epicatechin, 4.08 mg p-courmaric acid, 4.64 mg ferulic acid, 10.04 mg sinapic acid, and 17.59 mg benzoic acid per 100 g fermented extract compared to 0.65 mg p-courmaric acid and 0.36 mg ferulic acid per 100 g nonfermented extract. The high phenolic content and antioxidant activity of fermented HDRB extract indicates that rice bran fermentation under optimized condition is a potential means of meeting the demand for an effective and affordable antioxidant.

Comparison of Aromatic Substances in Buckwheat Vinegar that Adding the Moldy Bran, Drug Koji and A.schutzenbachii during Fermentation

In order to study the impact of moldy bran, drug koji andA.schutzenbachiifermentation vinegar on the aromatic substances in buckwheat vinegar, vinegars that adding moldy bran, drug koji andA.schutzenbachiiwere used to analyze the content of aromatic ingredients with GC-MS method. The results indicated that buckwheat vinegar by drug koji fermentation includes 29 kinds of aromatic substances, moldy bran fermentation buckwheat vinegar has 23 kinds of aromatic substances,A.schutzenbachiifermentation vinegar contains 20 kinds of aromatic substances.

Rice bran protein-based films enriched by phenolic extract of fermented rice bran and montmorillonite clay

Proteins extracted from rice bran were used to prepare bio-base films where a factorial experimental design was performed in order to evaluate the effect of protein and glycerol concentrations, and the addition of phenolic extract and montmorillonite (MMT) clay on their physicochemical properties. The phenolic extract was obtained from fermentation of rice bran in solid state with the fungus Rhizopus oryzae. Results showed that protein concentration affected (p < 0.05) the luminosity, opacity and solubility of the films. An increase of glycerol concentration strongly affects (p < 0.05) the values of mechanical properties and water vapor permeability of the films. The addition of phenolic extract to the films affected (p < 0.05) opacity, tensile strength, elongation, Young’s modulus and water vapor permeability, while addition of MMT decreased (p < 0.05) the mechanical properties of the films. Films presented solubility values of less than 25%, luminosity above 80 (L*), opacity above 14%, tensile strength of 8.6 MPa, elongation of 70%, elasticity above 600 MPa and water vapor permeability of 7.5 g.mm/d.m2.kPa. These results show that rice bran protein can be used in the production of bio-based films to further use in food applications.

Effects of fermented and extruded wheat bran on total tract apparent digestibility of nutrients, minerals and energy in growing pigs

A pig digestibility trial was conducted to investigate the effects of fermentation or extrusion of wheat bran included in a basal diet on coefficients of total tract apparent digestibility (CTTAD) regarding dry matter (DM), organic matter (OM), crude protein (CP), crude fiber (CF), ether extract (EE), starch, energy (GE), phosphorus (P) and calcium (Ca). In the experiment, 9 growing pigs were allocated to a 3×3 Latin square design to measure the CTTAD of the basal diet containing different modified wheat bran variants, and therefore to demonstrate relative differences in the CTTAD among the diets as a result of wheat bran modification. The wheat bran was used in native form (NWB), as fermented bran ensiled with Lactobacillus paracasei and Lactobacillus plantarum (FWB) and as extruded wheat bran (EWB). Wheat bran variants were included at 200gkg−1 in a phosphorus deficient basal diet. The obtained results show that the CTTAD of DM was increased when feeding the diet with FWB (+2%, P<0.05) instead of NWB (0.87). Likewise the CTTAD of OM was also increased with FWB (+2%, P<0.05), compared to NWB (0.88). Also the CTTAD of CF was improved with FWB and EWB (+9%, P<0.05), related to NWB (0.58). The CTTAD of ash was improved with FWB (+14%, P<0.05) compared to NWB (0.60). Correspondingly, the CTTAD values of P and Ca were also elevated when feeding the FWB diet. P-digestibility was increased in the FWB feeding group compared to those groups fed with NWB (+35%, P<0.05) and EWB (+53%, P<0.05). Regarding the Ca digestibility, similar results were obtained (P<0.05). While the CTTAD of energy was increased in the FWB (+3%, P<0.05) and EWB (+2%, P<0.05) feeding groups compared to that of NWB (0.85), the N-balance and the CTTAD of starch were not affected by the treatments. Nevertheless, the CTTAD of EE was enhanced in the FWB treatment group (+40%, P<0.05), and was also improved by extrusion (+30%, P<0.05) compared to the NWB (0.50) treatment. In conclusion, fermented and extruded wheat bran exert some significant influence on the apparent total tact digestibility of several essential nutrients, minerals and energy when included in a basal diet, whereby fermentation seems to be the more potent strategy, as positive effects on the CTTAD of P and Ca could only be observed in the feeding group with FWB.

Study of the Chemical Changes and Evolution of Microbiota During Sourdoughlike Fermentation of Wheat Bran

ABSTRACTSeveral studies have emphasized the possibility of enhancing nutritional properties of cereal by‐products through biotechnological processes. Bran fermentation positively affects the bioavailability of several functional compounds. Moreover, bran fermentation could increase water‐extractable arabinoxylans (WEAX), compounds with positive effects on glucose metabolism and prebiotic properties. This study was aimed at increasing the amount of bran bioactive compounds through a sourdoughlike fermentation process. Wheat bran fermentations were conducted through continuous propagation by back‐slopping of fermented bran (10% inoculum) until a stable microbiota was established, reaching high counts of lactic acid bacteria and yeasts (109 and 107 CFU/g, respectively). At each refreshment step, bacterial strains were isolated, clustered, molecularly analyzed by randomly amplified polymorphic DNA, and identified at the species level by 16S rRNA gene sequencing. Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus sakei, Lactobacillus plantarum, Pediococcus pentosaceus, and Pichia fermentans dominated the stable sourdough ecosystem. After fermentation, levels of soluble fiber increased (+30%), and WEAX and free ferulic acid were respectively fourfold and tenfold higher than in raw bran, results probably related to microbial xylan‐degrading activity, whereas phytic acid was completely degraded. These preliminary data suggest that fermented bran could be considered an interesting functional ingredient for nutritional enhancement.

Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods.

The focus of the research was to identify yeasts from barley kernels in order to study their folate production capability while maintaining high viscosity caused by soluble fibres in oat bran fermentation. The 65 isolated yeasts were characterized by API carbohydrate utilization tests, and assays for extracellular enzyme activities were the following: amylase, beta-glucanase, cellulase or CMCase, lipase, protease and xylanase. Yeasts were identified by partial DNA sequencing of the 25S D1/D2 and ITS1-5.8S-ITS2 regions. They belonged to the genera Aureobasidium, Cryptococcus, Pseudozyma and Rhodotorula. Folate production was determined from supernatant and cells grown in a rich laboratory medium or directly from oat bran solution inoculated with the appropriate yeast. Food yeasts, Saccharomyces cerevisiae, Candida milleri, Kluyveromyces marxianus and Galactomyces geotrichum, were used for comparison. Most of the yeasts isolated from barley destroyed the solid, viscous structure of the oat bran solution, indicating that they degraded the viscosity-generating soluble fibres, considered to be nutritionally advantageous. The best folate producers were S. cerevisiae, followed by Pseudozyma sp., Rhodotorula glutinis and K. marxianus. The yeasts maintaining high viscosity were used together with lactic acid bacteria (LAB) Streptococcus thermophilus or Lactobacillus rhamnosus to ferment oat bran solution. None of the yeasts isolated from barley, contrary to S. cerevisiae and C. milleri, produced together with LAB significant amounts of folate. Fermentative yeasts together with LAB are potential for use in developing novel high folate content healthy foods and snacks from oat bran. High soluble fibre content and high natural folate content but low energy content food and snack products with pleasant fermentation aroma provide possibilities for new developments in the food industry.

Solid fermentation of wheat bran for hydrolytic enzymes production and saccharification content by a local isolate Bacillus megatherium.

Back groundFor enzyme production, the costs of solid state fermentation (SSF) techniques were lower and the production higher than submerged cultures. A large number of fungal species was known to grow well on moist substrates, whereas many bacteria were unable to grow under this condition. Therefore, the aim of this study was to isolate a highly efficient strain of Bacillus sp utilizing wheat bran in SSF and optimizing the enzyme production and soluble carbohydrates.ResultsA local strain Bacillus megatherium was isolated from dung sheep. The maximum production of pectinase, xylanase and α-amylase, and saccharification content (total soluble carbohydrates and reducing sugars) were obtained by application of the B. megatherium in SSF using wheat bran as compared to grasses, palm leaves and date seeds. All enzymes and saccharification content exhibited their maximum production during 12–24 h, at the range of 40–80% moisture content of wheat bran, temperature 37-45°C and pH 5–8. An ascending repression of pectinase production was observed by carbon supplements of lactose, glucose, maltose, sucrose and starch, respectively. All carbon supplements improved the production of xylanase and α-amylase, except of lactose decreased α-amylase production. A little increase in the yield of total reducing sugars was detected for all carbon supplements. Among the nitrogen sources, yeast extract induced a significant repression to all enzyme productivity. Sodium nitrate, urea and ammonium chloride enhanced the production of xylanase, α-amylase and pectinase, respectively. Yeast extract, urea, ammonium sulphate and ammonium chloride enhanced the productivity of reducing sugars.ConclusionsThe optimization of enzyme production and sccharification content by B. megatherium in SSF required only adjustment of incubation period and temperature, moisture content and initial pH. Wheat bran supplied enough nutrients without any need for addition of supplements of carbon and nitrogen sources.

Enhanced production of ornithine in rice bran fermentation culture by using lactic acid bacteria isolated from the rice bran (LB398)

The worldwide production of rice bran is above 27.3 million tons per year. Rice bran contains various nutrients such as protein, fat, carbohydrate, cellulose, minerals, and vitamins, etc. making it a very useful food source. Lactic acid bacteria (LAB) involved in the fermentation of plant materials attracted many researchers because of its expected ability to ferment rice bran, barley bran etc. In this study, LAB strains isolated from rice bran powder were screened to determine the strains with ornithine‐producing capacity and to use such LAB for the preparation of products based on fermented rice bran. One strain, RBO1‐49 identified as Pediococcus sp. RBO1‐49 fermented D‐ribose, D‐glucose, D‐galactose, D‐fructose, D‐mannose, L‐rhamnose, L‐arabinose, D‐xylose but not D‐arabinose, L‐xylose, inositol and L‐sorbose. Culturing the Pediococcus sp. RBO1‐49 in 20%(w/v) rice bran solution (pH 6.5) containing 1%(w/v) arginine at 30℃ for 3 days by static culture method increased ornithine content in the culture up to 950mg/100g. These results suggest that rice bran has specific LAB for the production of useful amino acids such as ornithine and the RBO1‐49, which was isolated from rice bran, can be used for the production of even higher ornithine containing food materials including fermented rice bran and feeds. This research was supported by High Value‐added Food Technology Development Program, Ministry of Agriculture, Food and Rural Affairs.

Influence of Bioprocessed Wheat Bran on the Physical and Chemical Properties of Dough and on Wheat Bread Texture

ABSTRACTThe aim of this work was to assess the influence of wheat bran addition on the rheological properties of dough and on subsequent wheat bread volume and texture. Two types of bioprocessed bran (fermentation with yeast or with yeast plus enzymes) were studied in breadmaking at a substitution level of 20% (sufficient to deliver 6 g of dietary fiber per 100 g of product, the minimum for the European Food Safety Authority high‐fiber nutrition claim). Fermentation activated endogenous enzymes of bran, which together with exogenous enzymes modified the state of fiber in bran, resulting in solubilization of arabinoxylans and slight degradation of the insoluble fiber. Fermentation and enzyme treatment of bran compensated for the increased hardness (+100%) and the volume‐decreasing (–21%) effect observed with untreated bran. Analysis with partial least squares regression suggested the efficacy of bioprocessing to be based on solubilization of arabinoxylans, smaller particle size of bran, lower pasting viscosity of starch, improved resistance to extension, and accelerated CO2 production.