Dry heat treatment affects wheat bran surface properties and hydration kinetics

Pieter Jacobs,Sami Hemdane,Jan A. Delcour,Christophe M. Courtin

Food Chemistry（2016）

引用 26|浏览9

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摘要

•Wheat bran hydration properties were studied upon dry heat treatment.•Toasting mainly resulted in an outspoken reduction of the hydration rate of bran.•Modified surface wettability caused the heat induced changes in hydration kinetics.•Formation of a lipid coating during toasting rendered the bran surface hydrophobic.

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关键词

Wheat bran,Microwave,Autoclave,Hot air oven,Toasting,Hydration equilibrium,Hydration kinetics,Hydrophobic coating

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