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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 #281102
Title: Effect of corn bran particle size and substitution on pasting characteristics of wheat flour

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

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/30/2012
Publication Date: 10/3/2012
Citation: Singh, M., Liu, S.X., Vaughn, S.F. 2012. Effect of corn bran particle size and substitution on pasting characteristics of wheat flour. American Association of Cereal Chemists International Annual Meeting.

Interpretive Summary:

Technical Abstract: Dietary fiber in corn bran is known for its beneficial effects on human health and nutrition. Purified ultrafine food-grade corn bran (free of germ and endosperm), a byproduct from the grain milling industry is a good source of dietary fiber. Corn bran substitution effects batter viscosity, cake volume, crumbgrain, cake color, and cake texture. Hydration and pasting characteristics of corn bran particle size and amount of substitution were measured. Pasting temperature and peak time of cake batters were not affected by the corn bran fortification. The peak viscosity of cake batters was lowered by increasing levels of corn bran in cake batters. However, setback was not affected by corn bran addition. Correlation between particle size and baking quality of cake was studied. This study will improve human health using functional ingredients in baked foods, and benefit the bakery industry by generating new products offering healthy alternatives.