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Effect of High-Pressure Processing on the Features of Wheat Milling By-products

¹Università degli Studi di Milano, Department of Food, Environmental and Nutritional Sciences, 2 via Giovanni Celoria, 20133 Milan, Italy. ²Experimental Station for the Food Preserving Industry (SSICA), Viale Tanara, 31/a, 43100 Parma, Italy. ³Corresponding author. Phone: +39 0250316658. E-mail: ambrogina.pagani@unimi.it

The ability of high hydrostatic pressure processing to promote changes in both the structural properties of fiber and the interaction of fiber with water were addressed. Both coarse and fine bran from milling of common wheat were considered. Treatment-induced morphological changes were most pronounced in fine bran, whereas treatment of coarse bran resulted in the largest change in water-holding capacity. The significance of the process-induced changes is discussed in terms of their practical relevance in the production of fiber-enriched foods.