Nutritech - Rethinking the Food Chain

NEW BACHELOR’S THESIS: Modifying wheat bran for food applications

1.11.2012 13:01

 

The bachelor's thesis of Mr. Olli-Pekka Lehtinen aimed to develop sustainable methods to modify the structure of wheat bran used in food applications. Wet milling and enzymatic treatment were used to modify the particle size and structure of bran. The effect of bran modification was tested in a pilot-scale baking process. In addition, the stability of wheat bran-water suspensions was studied by following phase separation.

Copyright © VTT 2015 • Address: P.O Box 1000, FI-02044 VTT Finland • Tel: +358 20 722 111 • Fax: +358 20 722 7001 • Contact Us