VTT Assesses Impact of Water Content on Enzymatic Modification of Wheat Bran
date:May 30, 2014
unctionality of bran can be achieved by enzymatic modification at a low water content of 4050%.

Consistency of the reaction mixture, mixing method and bran particle size were important factors affecting the intensity of the modification process at reduced water content. It was possible to increase the enzyme action by changing the granular structure of the material to a continuous paste using an extruder, without increasing the water content. Modification of bran by hydrolytic enzymes by a low-
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