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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #285309
Title: Effect of corn bran particle size on rheology and pasting characteristics of flour gels

Author
item Singh, Mukti
item Liu, Sean
item Vaughn, Steven

Submitted to: Biocatalysis and Agricultural Biotechnology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/10/2012
Publication Date: 2/5/2013
Citation: Singh, M., Liu, S.X., Vaughn, S.F. 2013. Effect of corn bran particle size on rheology and pasting characteristics of flour gels. Biocatalysis and Agricultural Biotechnology. 2(2):138-142.

Interpretive Summary: This research demonstrated that corn bran size affects its water absorption and in turn viscosity of food products. Corn bran is high in dietary fiber but its acceptability in foods has been limited due to its affect on final products. In this research we determined that grinding corn bran and separating based on size changes it water absorption properties and viscosity characteristics of the foods. This study will benefit the food industry by generating new understanding of ingredients and provide products with healthy alternatives to American consumers.

Technical 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 micron 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.