Effect of over milling and acidified water soaking on the solubility of wheat bran and its ability to bind water and oil
Abstract
This study aimed to evaluate the effect of treating wheat bran by over milling (softening) and soaking in acidified water on its functional properties. The ability to bind to water and oil was measured, and solubility was also determined as an indicator of bioavailability. The results showed that over milling reduced the ability of bran to bind water. However, the over milling and soaking in acidified water of wheat bran increased the ability to bind oil compared to the standard sample (coarse bran). Treated bran by soaking in acidified water recorded the highest value of solubility (19.10%) compared to the reference and over milling samples (10.30% and 9.00%, respectively). The results also indicated that there were significant differences between the treatments (p≤0.05). Therefore, it can be point out that the treatment by soaking in acidified water of wheat bran was more effective in improving the bioavailability of the bran. These results are important for enrichment of white wheat flour baked products with bran, and thus increasing its nutritional value and bioavailability.An experiment of applying the proposed system shows positive results, that will help in improving banking Libyan system as well in providing excellent services.
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