Abstract
As a major by -product of grain processing,grain bran is rich in various active components.However,its utilization rate remains relatively low due to its high content of insoluble dietary fiber and poor palatability.This article gives an introduction to common modification methods and reviews their effects on the physicochemical properties,active components,and other quality characteristics of grain bran.It compares the influences of grain bran before and after modification on the properties including flavor,sensory,and texture of flour products.
Publication Date
6-2-2025
First Page
222
Last Page
229
DOI
10.13652/j.spjx.1003.5788.2024.80889
Recommended Citation
Anqi, LIU; Shimin, CHANG; Jingfang, LI; Wentao, XU; and Dongyue, GU
(2025)
"Progress on quality characteristics of modified grain bran and its application in flour products,"
Food and Machinery: Vol. 41:
Iss.
4, Article 27.
DOI: 10.13652/j.spjx.1003.5788.2024.80889
Available at:
https://www.ifoodmm.cn/journal/vol41/iss4/27
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