Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product

Mert, Behiç
Demirkesen, Ilkem
Kocak, Gonul
In this study, the potential use of microfluidization as a milling process for wheat bran was evaluated. More specifically, the influences of regular wheat bran and microfluidized wheat bran on quality (hardness, cutting force, specific volume, and color) and storage characteristics of model bakery product cake were compared. Microfluidization process led to formation of the finely separated fibrous structure with great surface area that allowed higher water holding capacity and methanol soluble-free phenolic content. Rheological measurements showed that the increased surface area of fibers also allowed bran fiber to intertwine and form strong fibrous matrix resulting in higher consistency index, yield stress, and viscoelastic moduli values in batter samples. Various flour formulations have been also tested in the presence of microfluidized wheat bran, and in reduced flour-containing samples, a fibrous network provided gluten-like strength to the batter and cake samples. Microfluidized wheat bran also affected color of cake samples. High water holding ability of microfluidized wheat bran had also impact on moisture loss and staling rate of the cake samples. These results show that microfluidized wheat bran could be an alternative functional ingredient in bakery products.


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Turhan, Ozge; Isci, Asli; Mert, Behiç; Sakiyan, Ozge; Donmez, Sedat (2015-11-17)
In this study, wheat straw was pretreated with a microfluidizer to improve its enzymatic hydrolysis and ethanol yields. The pretreatment was performed at various pressures (500, 1000, and 1500bar) and solid loadings (1, 2, and 3%). The microfluidized biomass was then subjected to hydrolysis and simultaneous saccharification and co-fermentation (SSCF) experiments at different enzyme loadings (5, 10, and 15 FPU/g dry wheat straw) using a mutant yeast. The results indicated that the microfluidization method al...
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This study was undertaken to prepare polystyrene (PS)/montmorillonite (MMT) nanocomposites by different methods, including melt intercalation, in-situ polymerization and masterbatch methods. The in-situ polymerization method consisted of dispersing the styrene monomer into the galleries of MMT followed by subsequent polymerization. The PS/MMT nanocomposites formed by melt intercalation method were prepared on a twin-screw extruder. The masterbatch method was in fact a two-step process. As the first step, a ...
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The aim of this study was to produce pea flour and hydroxypropyl methylcellulose (HPMC)-based novel nanofibres using electrospinning method. The effects of pH, pea flour and HPMC concentration on apparent viscosity, electrical conductivity of electrospinning solutions and nanofibre characteristics were studied. Solutions were prepared at different pH values (7, 10, 12), with different pea flour concentrations (1%, 2% w/v) and HPMC concentrations (0.25%, 0.5%, 1.0% w/v). For all pea flour concentrations, k v...
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The main objective of this study was to investigate the potential use of microfluidization as a milling process for corn zein, and its effects on emulsifying properties of zein emulsions, and on rheological and textural properties of gluten-free bread formulations. Also, the effects of microfluidization were tried to improved with alkaline treatment. In the first part of the study, microstructural properties of zein slurries were evaluated by SEM analysis. In the second part of the study, rheological proper...
Citation Formats
B. Mert, I. Demirkesen, and G. Kocak, “Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product,” FOOD AND BIOPROCESS TECHNOLOGY, pp. 2889–2901, 2014, Accessed: 00, 2020. [Online]. Available: