date:May 30, 2014
alth-beneficial compounds, but its use in food applications is limited because unprocessed bran is usually detrimental to product quality. The present work aimed to examine and develop techniques to utilize hydrolytic enzymes, especially xylanase, at reduced water content in order to increase the technological functionality of wheat bran in food applications. The applicability of the modified bran was demonstrated in extruded cereal-based snacks.
The results showed that improved technological f