Nutritech - Rethinking the Food Chain

NEW ARTICLE: Fermented Wheat Bran as a Functional Ingredient in Baking

27.4.2012 12:22


One of the most common raw materials for increasing the level of dietary fiber in baking is wheat bran. Dietary fiber and bioactive compounds such as alkylresorcinols, lignans, phenolic acids, phytosterols, tocopherols, tocotrienols, and folates are concentrated in the bran fraction of cereals. Thus, bran can be considered as a superior raw material for the development of nutritionally optimized cereal foods and new ingredients.

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