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Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study

Extrusion-cooking can be used to change the techno–functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass, double-pass and acid extrusion-cooking) and proces...

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Principais autores: Chiara Roye, Muriel Henrion, Hélène Chanvrier, Chrystel Loret, Roberto King, Lisa Lamothe, Christophe M. Courtin
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-02-01
Serier:Foods
Fag:
extrusion-cooking
bran-water interaction
dietary fibre
wheat bran
extruder-scale
Online adgang:https://www.mdpi.com/2304-8158/10/2/472
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