Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran
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- 作者：Hui-Min Zhao ; Xiao-Na Guo ; Ke-Xue Zhu ; kxzhu@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：CB ; control bran (raw bran) ; AB ; autoclaved bran ; LFB ; bran was autoclaved at 120 ; ° ; C for 20 ; min and then fermented with LAB ; YFB ; bran was autoclaved at 120 ; ° ; C for 20 ; min and then fermented with yeast ; LYFB ; bran was autoclaved at 120 ; ° ; C for 20 ; min and then fermented with LAB and yeast at the same time
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 February 2017
- 年：2017
- 卷：217
- 期：Complete
- 页码：28-36
- 全文大小：1893 K
文摘
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Wheat bran was fermented at solid state for saving energy in dry process.
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Water extractable arabinoxylans were 3–4 times higher than in raw bran.
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Total dietary fiber and soluble dietary fiber increased after fermentation.
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Hydration properties of fermented brans were improved.
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Flavor of fermented brans differed greatly from raw bran.
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