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Related Experiment Video

Updated: Aug 28, 2025

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Steam Explosion Pretreatment for Improving Wheat Bran Extrusion Capacity.

Lan Wang1,2, Tairan Pang1,2, Feng Kong1,2

  • 1State Key Laboratory of Biochemical Engineering, Beijing Key Laboratory of Biomass Refining Engineering, Institute of Process Engineering, Chinese Academy of Sciences, No. 1 Bei-Er-Jie, Zhongguancun, Haidian District, Beijing 100190, China.

Foods (Basel, Switzerland)
|September 23, 2022
PubMed
Summary
This summary is machine-generated.

Steam explosion pretreatment significantly enhances wheat bran extrusion, improving texture and edibility. This method increases extrusion ratio and cell wall breakage, facilitating wider food processing applications for wheat bran.

Keywords:
dietary fiberextrusion capacitysteam explosionwheat bran

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Area of Science:

  • Food Science
  • Biotechnology
  • Material Science

Background:

  • Wheat bran extrusion is limited by poor processing performance and texture.
  • Untreated wheat bran's dense structure hinders its utilization in food products.

Purpose of the Study:

  • To investigate the effect of steam explosion pretreatment on wheat bran extrusion.
  • To evaluate the impact of steam explosion on wheat bran's physical and chemical properties.

Main Methods:

  • Wheat bran was pretreated using steam explosion.
  • Extrusion properties, particle size, cell wall structure, and chemical composition were analyzed.
  • Fourier transform infrared spectroscopy and chemical analysis were employed.

Main Results:

  • Steam explosion increased the extrusion ratio by 36% and improved extrudate texture.
  • It led to smaller particle sizes and increased cell wall breakage in wheat bran flour.
  • Soluble dietary fiber, arabinoxylan, total phenols, and flavonoids significantly increased.

Conclusions:

  • Steam explosion pretreatment effectively enhances wheat bran extrusion performance.
  • This method disrupts the cell wall structure, improving solubility and nutritional content.
  • Steam explosion facilitates the broader utilization of wheat bran in food processing.