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The moisture content of aggregates is a crucial factor in construction, particularly in concrete mixing, as it influences the total water required in the mix. Moisture content represents the water coated on the exterior surface of the aggregate existing in a saturated and surface-dry condition. The total water content of a moist aggregate is the sum of its moisture content and water absorption.
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The porosity of concrete is a measure of the void spaces within its structure. These spaces impact its strength and durability significantly. When water and cement interact, a chemical reaction called hydration creates a semi-solid paste. This paste includes combined water, making up approximately 23% of the cement's dry mass, and gel water, which fills minuscule voids known as gel pores, accounting for about 28% of the cement gel volume.
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Fiber-reinforced concrete significantly enhances the structural and nonstructural properties of traditional concrete by incorporating fibers like steel, glass, and polymers. These fibers, varying from natural ones such as sisal and cellulose to manufactured ones like polypropylene and Kevlar, are mixed into hydraulic cement with aggregates. Steel fibers, often preferred for their robustness, contribute to improved ductility, toughness, and post-cracking performance. The concrete is classified...
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Updated: Sep 18, 2025

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Development of high-fiber wheat bread using pre-saturated corn bran.

Yun Wu1, Tao Wang2, Maria Ortiz de Erive2

  • 1Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA; Department of Energy and Environmental Systems, North Carolina A&T State University, 1601 E Market Street, Greensboro, NC 27411, USA.

Food Chemistry
|June 24, 2025
PubMed
Summary

Pre-hydrating corn bran to saturation (water activity of 0.9976) optimizes enriched bread quality. Saturated corn bran maintains bread

Keywords:
Corn branHigh-fiber breadPre-hydrationQuality propertiesSaturated

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Area of Science:

  • Food Science
  • Bakery Science
  • Ingredient Functionality

Background:

  • Fiber ingredients can negatively impact bread quality.
  • Pre-hydration is a potential method to mitigate these effects.

Purpose of the Study:

  • To investigate the mechanism of pre-hydration on corn bran.
  • To determine the optimal pre-hydration level for enriched bread quality.

Main Methods:

  • Corn bran was pre-hydrated to various water activity (aw) levels (0.9875–0.9990).
  • Pre-hydrated corn bran replaced 20% of white flour in a standard white bread formula.
  • Microstructural and textural properties of the bread were analyzed.

Main Results:

  • Pre-saturated corn bran (aw = 0.9976) yielded the best bread quality.
  • Enriched bread with saturated bran exhibited optimal specific loaf volume, hardness, springiness, and cohesiveness.
  • Suboptimal pre-hydration levels negatively affected bread characteristics.

Conclusions:

  • Optimal pre-hydration (saturation) renders corn bran non-absorbent.
  • Non-absorbent bran does not interfere with gluten network development.
  • This method preserves high-quality bread characteristics in fiber-enriched products.