Related Experiment Video
Updated: Aug 28, 2025
06:51
Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
Published on: January 17, 2017
10.1K
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
Summary
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.
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.
