Cereal bran and wholegrain as a source of dietary fibre: technological and health aspects

References

• AACC Report of the Dietary Fiber Definition Committee to the Board of Directors of the American Association of Cereal Chemist. 2001. The definition of dietary fiber. Cereal Foods World. 46:112–129.
   Google Scholar
• Abdul-Hamid A, Luan YS. 2000. Functional properties of dietary fiber prepared from defatted rice bran. Food Chem. 68:15–19.
   Web of Science ®Google Scholar
• Alfredo VO, Gabriel RR, Luis CG, David BA. 2009. Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). Food Sci Technol. 42:168–173.
   Google Scholar
• Amirkavei SH, Shahedi M, Kabir GH, Kadivar M. 2009. Effects of treated and untreated bran in dough dynamic rheology. Int J Food Sci Nutr. 60 1: 190–198.
   PubMedGoogle Scholar
• Amrein TM, Gränicher P, Arrigon E, Amado R. 2003. In vitro digestibility and colonic fermentability of aleurona isolated from wheat bran. Lebensm Wiss u Technol. 36:451–460.
   Google Scholar
• Arvola A, Lähteenmäki L, Dean M, Vassallo M, Winkelman M, Claupein E, . 2007. Consumer's beliefs about whole and refined grain products in UK, Italy and Finland. J Cereal Sci. 46:197–206.
   Web of Science ®Google Scholar
• Autio K. 2006. Effects of cell wall components on the functionality of wheat gluten. Biotech Adv. 24:633–635.
   PubMed Web of Science ®Google Scholar
• Bech-Larsen T, Grunert KG. 2003. The perceived healthiness of functional foods. A conjoint analysis of Danish, Finnish and American consumers' perception of functional foods. Appetite. 40:9–14.
   PubMed Web of Science ®Google Scholar
• Black PD, Lewis D. 2009. Dietary fiber: Consumer attitudes and preference. Cereal Food Word. 54 5: 213–215.
   Google Scholar
• Bridges A. 2011. Report on the Codex 2011 Meeting: AACC Intl. Methods and Codex are in sync. Cereal Foods World. 56:122–123.
   Google Scholar
• Brown L, Rosner B, Willett WW, Sacks FM. 1999. Cholesterol-lowering effects of dietary fiber: a meta-analysis. Am J Clin Nutr. 69:30–42.
   PubMed Web of Science ®Google Scholar
• Buri RC, von Reding W, Gavin MH. 2004. Description and characterization of wheat aleurone. Cereal Foods World. 49:274–282.
   Web of Science ®Google Scholar
• Bustos MC, Perez GT, León AE. 2011. Sensory and nutritional attributes of fibre-enriched pasta. Food Sci Technol. 44:1429–1434.
   Google Scholar
• Chawala R, Patil GR. 2010. Soluble dietary fiber. Comprehensive Rev Food Sci Food Safety. 9:178–196.
   Google Scholar
• Chen HD, Weiss JC, Shahidi F. 2006. Nanotechnology in nutraceuticals and functional foods. Food Technol. 60:30–36.
   Web of Science ®Google Scholar
• Cho SS, Prosky L, Dreher M. 1999. Complex carbohydrates in foods. New York: Marcel Dekker, Inc.
   Google Scholar
• Collar C. 2008. Novel high fiber and whole grain breads. In: Hamaker B. editors. Technology of functional cereal products. Cambridge: Woodhead Publishing Limited Abington Hall184–214 Chapter 9.
   Google Scholar
• Courtin CM, Delcour JA. 2004. Arabinoxilans and endoxylanasas in wheat flour bread-making. J Cereal Sci. 35 3: 225–243.
   Google Scholar
• Cui SW, Roberts KT. 2009. Dietary fiber: fulfilling the promise of added-value formulations. In: Kapsis S, Norton I, Ubbink J. editors. Modern biopolymer science. Amsterdam: Elsevier399–448.
   Google Scholar
• Dalgetty DD, Baik B-K. 2006. Fortification of bread with hulls and cotyledon fibers isolated from peas, lentils, and chickpeas. Cereal Chem. 83:269–274.
   Web of Science ®Google Scholar
• Davidson MH, Dugan LD, Burns JH. 1991. The hypocholesterolemic effects of beta-glucan in oatmeal and oat bran. A dose-controlled study. J Am Med Assoc. 265:1833–1839.
   PubMed Web of Science ®Google Scholar
• Dean M, Shepherd R, Arvola A, Vassallo M, Winkelmann M, Claupein E, . 2007. Consumer perception of healthy cereal products and production methods. J Cereal Sci. 46:188–196.
   Web of Science ®Google Scholar
• De Munder JSL, Hu FB, Spingelman D, Franz M, van Dam RM. 2007. Whole grain, bran, germ intake and risk of type 2 diabetes: a prospective cohort study and systematic review. PLoS Med. 4 8: e261.
   Google Scholar
• Denova-Gutierrez E, Castañon S, Talavera JO, Gallegos-Carrillo K, Flores M, Dosamantes-Carrasco D, . 2010. Dietary patterns are associated with metabolic syndrome in an urban mexican population. J Nutr. 140:1855–1863.
   PubMed Web of Science ®Google Scholar
• DeVries JW. 2003. On defining dietary fibre. Proc Nutr Soc. 62:37–43.
   PubMed Web of Science ®Google Scholar
• Dexter JE, Izydorczyk MS, Marchylo BA, Schlichting LM. 2005. Texture and colour of pasta containing mill fractions from hull-less barley genotypes with variable content of amylase and fibre. In: Cauvain SP, Salmon SE, Young LS. editors. . Cambridge, UK: Woodhead Publishing Ltd488–493 Using Cereal Science and Technology for the Benefit of Consumers. Proc. 12th ICC Cereal and Bread Congress.
   Google Scholar
• Dikeman CL, Murphy MR, Fahey GCJr. 2006. Dietary fibers affect viscosity of solutions and simulated human gastric and small intestinal digesta. J Nutr. 136:913–919.
   PubMed Web of Science ®Google Scholar
• Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C, Attia H. 2011. Dietary fibre and fibre-rich by-products of food processing: characterization, technological functionality and commercial applications: a review. Food Chem. 124:411–421.
   Web of Science ®Google Scholar
• EFSA. 2010a. Dietary fibre related health claims, www.efsa.europa.eu./efsajournal.htm.
   Google Scholar
• EFSA. 2010b. Scientific Opinion on the substantiation of health claims related to whole grain. Available at www.efsa.europa.eu/efsajournal.htm.
   Google Scholar
• Eugster W. 2005. Advantages commerciaux réalisés grâce au process de décorticage ‘Peeling’. Industrie des Céréales. 143:31–32.
   Google Scholar
• Fleurat-Lessard F, Chaurand M, Marchegay G, Abecassis J. 2007. Effects of processing on the distribution of pirimiphos-methyl residues in milling fractions of durum wheat. J Stored Prod Res. 43:384–395.
   Web of Science ®Google Scholar
• Fuentes-Zaragoza E, Riquelme-Navarrete MJ, Sanchez-Zapata E, Perez-Alvarez JA. 2010. Resistant starch as functional ingredient: A review. Food Res Int. 43 4: 931–942.
   Web of Science ®Google Scholar
• Fulcher RG, Miller SS. 1993. Structure of oat bran and distribution of dietary fiber components. In: Wood PJ. editors. Oat bran. St. Paul, MN: American Association of Cereal Chemists1–24.
   Google Scholar
• Gan Z, Galliard T, Ellis PR, Angold RE, Vaughan JG. 1992. Effect of the outer bran layers on the loaf volume of wheat bread. J Cereal Sci. 15:151–163.
   Web of Science ®Google Scholar
• Gómez M, Moraleja A, Oliete B, Ruiz E, Caballero PA. 2010. Effect of fibre size on quality on fibre-enriched layer cake. Food Sci Technol. 43:33–38.
   Google Scholar
• Guenther PM, Juan WY, Lino M, Hiza HA, Fungwe T, Lucas R. 2008. Diet quality of low-income and higher income Americans in 2003–04 as measured by the Healthy Eating Index-2005. U.S. Department of Agriculture, Center for Nutrition Policy and Promotion. Nutrition Insight 42 (Online). Available at: http://www.cnpp.usda.gov/Publications/NutritionInsights/ Insight42.pdf (Accessed on 28 March 2012).
   Google Scholar
• Hauge D, McCurry S, Englson J, Fulcher G, Hesse D, Marquart L. 2010. Grains for health: a look to the past and insights into the future. Cereal Chem. 87:155–158.
   Google Scholar
• Hemery Y, Rouau X, Lullien-Pellerin V, Barron C, Abecassis J. 2007. Dry processes to develop wheat fraction and products whit enhance nutritional quality. J Cereal Sci. 46:327–347.
   Web of Science ®Google Scholar
• Hemery Y, Chaurand M, Holopainen U, Lampi A-M, Lehtinen P, Piironen V, . Potential of dry fractionation of wheat bran for the development of food ingredients, part I: influence of ultra-fine grinding. J Cereal Sci. 2011a; 53:1–8.
   Web of Science ®Google Scholar
• Hemery Y, Holopainen U, Lampi M-A, Lehtinen P, Nurmi T, Piironen V, . Potential of dry fractionation of wheat bran for the development of food ingredients, part II: electrostatic separation of particles. J Cereal Sci. 2011b; 53:9–18.
   Web of Science ®Google Scholar
• IGD. 2007. UK whole grain guidance, www.igd.com/index. Accessed on 19 September 2011.
   Google Scholar
• Institute of Medicine. 2001. Dietary reference intakes proposed definition of dietary fiber. Washington, DC: National Academy Press1–64.
   Google Scholar
• International Food Information Council Foundation. 2010. Food & Healthy Survey: consumer attitudes toward food, nutrition and health. Available at www.ific.org/reasarch/2010foodandhealthsurvey.cfm (acceded on 10 November 2010).
   Google Scholar
• Isken F, Klausc S, Osterhoff M, Pfeiffer AFH, Weickert MO. 2010. Effects of long-term soluble vs. insoluble dietary fiber intake on high-fat diet-induced obesity in C57BL/6J mice. J Nutr Biochem. 21:278–284.
   PubMed Web of Science ®Google Scholar
• Jacobs SJ, Izydorzyk MS, Preston KR, Dexter JE. 2008. Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread. J Sci Food Agric. 88:558–568.
   Web of Science ®Google Scholar
• Jayadeep A, Singh V, Sathyendra Rao BV, Srinivas A, Ali SZ. 2009. Effect of physical processing of commercial de-oiled rice bran on particle size distribution, and content of chemical and bio-functional components. Food Bioprocess Technol. 2:57–67.
   Google Scholar
• Jones JM. 2008. Whole grains- Issues and deliberation from the whole grain task force. Cereal Food Word. 53 (5): 261–265.
   Google Scholar
• Jones JM. 2010. Regulatory aspects of whole grain and whole grain foods: definitions and labeling. Cereal Chem. 87:150–154.
   Web of Science ®Google Scholar
• Kahlon TS, Woodruff CL. 2003. In vitro binding of bile acids by rice bran, oat bran, barley and β-glucan enriched barley. Cereal Chem. 80:260–263.
   Web of Science ®Google Scholar
• Kahlon TS, Edwards RH, Chow FI. 1998. Effect of extrusion on hypocholesterolemic properties of rice, oat, corn, and wheat bran diets in hamsters. Cereal Chem. 75:897–903.
   Web of Science ®Google Scholar
• Kahlon TS, Chiu MM, Chapman MH. 2009. In vitro bile-acid binding of whole vs pearled wheat grain. Cereal Chem. 86:329–332.
   Web of Science ®Google Scholar
• Krebs-Smith SM, Guenter PM, Subar AF, Kirkpatrick SI. 2010. Americans do not meet federal dietary recommendation. J Nutr. 140:1832–1838.
   PubMed Web of Science ®Google Scholar
• Krutulyte R, Grunert KJ, Scholderer J, Lähteenmäki L, Hagemann KS, Elgaard P, . 2011. Perceived fit of different combinations of carriers and functional ingredients and its effect on purchase intention. Food Qual Prefer. 22:11–16.
   Web of Science ®Google Scholar
• Laca A, Mousia Z, Diaz M, Webb C, Pandiella SS. 2006. Distribution of microbial contamination within cereal grains. J Food Eng. 72:332–338.
   Web of Science ®Google Scholar
• Lagassé SL, Hatcher DW, Dexter JE, Rossnagel BG, Izydorczyk MS. 2006. Quality characteristics of fresh and dried white salted noodles enriched with flour from hull-less barley genotypes of diverse amylose content. Cereal Chem. 83:202–210.
   Web of Science ®Google Scholar
• Lai CS, Davis AB, Hoseney RC. 1989. Production of whole wheat bread with good loaf volume. Cereal Chem. 66 3: 224–227.
   Web of Science ®Google Scholar
• Lairon D, Arnault N, Bertrais S, Planells R, Clero E, Hercberg S, Boutron-Ruault M-C. 2005. Dietary fibre intake and risk factors for cardiovascular disease in French adults. Am J Clin Nutr. 82:1185–1194.
   PubMed Web of Science ®Google Scholar
• Lebesi DM, Tzia C. 2009. Effect of the addition of different dietary fiber edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food Bioprocess Technol. 4:710–722.
   Google Scholar
• Lee S, Inglett GE, Carriere CJ. 2004. Effect of nutrium oat bran and flaxseed on rheological properties of cakes. Cereal Chem. 81:637–642.
   Web of Science ®Google Scholar
• Lopes-Almeida E, Chang YK, Steel CJ. 2010. Effect of adding different dietary fiber sources on Farinographic parameters of wheat flour. Cereal Chem. 87:66–573.
   Google Scholar
• Lupton JR, Turner ND. 2003. Dietary fiber and coronary disease: does the evidence support an association?. Curr Atheroscler Rep. 5:500–505.
   PubMedGoogle Scholar
• Marconi E, Graziano M, Cubadda R. 2000. Composition and utilization of barley perlearling by-products for making functional pasta rich in dietary fibre and beta-glucan. Cereal Chem. 37:133–139.
   Google Scholar
• Marquart L, Chan M, Orsted KA, Schmitz EAA, Jacobs RD. 2006. Gradual incorporation of whole grain flour into grain based products. Cereal Foods World. 51:114–117.
   Google Scholar
• Marquart L, Faubion J, Liu RH, Smail S, Fulcher G, Scheideman M. 2007. Moving whole grain forward: the case for whole grain collaborative. Cereal Foods World. 52:196–200.
   Google Scholar
• McCleary BV. 2010. Development of an integrated total dietary fiber method consistent with the Codex Alimentarius definition. Cereal Food Word. 55 1: 24–28.
   Google Scholar
• Mckeown MN, Troy LM, Jacques PF, Hoffmann U, O' Donnell CJ, Fox CS. 2010. Whole- and refined-grain intakes are differentially associated with abdominal visceral and subcutaneous adiposity in healthy adults: the Framingham Heart Study. Am J Clin Nutr.. 92:1165–1171.
   PubMed Web of Science ®Google Scholar
• Moder GJ, Finney KF, Bruinsm BL, Ponte JG, Bolte LC. 1984. Bread-making potential of straight-gradeand whole-wheat flours of triumph and eagle-plainsman hard red winter wheats. Cereal Chem. 61:269–273.
   Web of Science ®Google Scholar
• Noort MWJ, van Haaster D, Hemery Y, Schols HA, Hamer RJ. 2010. The effect of particle size of wheat bran fraction on bread quality – evidence for fibre–protein interaction. J Cereal Sci. 52:59–64.
   Web of Science ®Google Scholar
• Peressini D, Sensidoni A. 2009. Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. J Cereal Sci. 49:190–201.
   Web of Science ®Google Scholar
• Pimentel-Trevizan LR, Casadei de Baptista G. 2000. Resíduos de deltrametrina em graos de trigo em seus produtos procesados, determinados por cromatografia gasosa. Sci Agric. 2:199–203.
   Google Scholar
• Pomeranz Y. 1988. Chemical composition of kernel structure. In: Pomeranz Y. editors. Wheat: chemistry and technology. St Paul, MN: AACC, Vol. 4, 97–158.
   Google Scholar
• Position of the American Dietetic Association: Health Implications of Dietary Fiber. 2008J Am Diet Assoc. 108:1716–1731.
   PubMedGoogle Scholar
• Prosky L, Asp NG, Scheweizer TF, DeVries JW, Furda I. 1988. Determination of insoluble and soluble, and total dietary fibre in foods and food products: interlaboratory study. J Assoc Off Anal Chem. 71:1017–1023.
   PubMedGoogle Scholar
• Rakha A, Åman P, Andersson R. 2010. Characterization of dietary fibre components in rye products. Food Chem. 119:859–867.
   Web of Science ®Google Scholar
• Roberfroid MB. 2000. Global view on functional foods: European perspective. Br J Nutr. 2:S133–S138.
   Google Scholar
• Rodríguez R, Jiménez A, Fernández-Bolaños J, Guillén R, Heredia A. 2006. Dietary fibre from vegetable products as source of functional ingredients. Food Sci Technol. 17:3–15.
   Google Scholar
• Romero AL, Romero JE, Galaviz S, Fernandez ML. 1998. Cookies enriched with psyllium or oat bran lower blood LDL cholesterol in normal and hypercholesterolaemic men from Northern Mexico. J Am Coll Nutr. 17 6: 601–608.
   PubMed Web of Science ®Google Scholar
• Rondanelli M, Opizzi A, Monteferrario F, Klersy C, Cazzola R, Cestaro B. 2011. Beta-glucan- or rice bran-enriched foods: a comparative crossover clinical trial on lipidic pattern in mildly hypercholesterolemic men. Eur J Clin Nutr. 65:864–871.
   PubMed Web of Science ®Google Scholar
• Rosell CM, Santos E, Collar C. 2009. Physico-chemical properties of commercial fibres from different Sources: a comparative approach. Food Res Inter. 42:176–184.
   Web of Science ®Google Scholar
• Rosell CM, Santos E, Collar C. 2010. Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab. Eur Food Res Technol. 231:535–544.
   Web of Science ®Google Scholar
• Sangnark A, Noomhorm A. 2004. Chemical, physical and baking properties of dietary fiber prepared from rice straw. Food Res Inter. 37:66–74.
   Web of Science ®Google Scholar
• Schaafsma G. 2004. Health claims, options for dietary fibre. In: Van der Kamp JW, Asp NG, Miller Jones J, Schaafsma G. editors. Dietary fibre: bioactive carbohydrates for food and feed. Wageningen, The Netherlands: Wageningen Academic Publishers27–38.
   Google Scholar
• Schaafsma G, Kok F. 2005. Nutritional aspects of food innovations: a focus on FFs. In: Jongen WMF, Meulenberg M. editors. Innovation in agri-food systems. Product quality and consumer acceptance. Wageningen, NL: Wageningen Academic Publishers207–220.
   Google Scholar
• Scientific Advisory Committee on Nutrition (SACN). 2008. Draft SACN position statement on dietary fibre & health and the dietary fibre definition – August 2008. Available at http://www.sacn.gov.uk/pdfs/final_sacn_position_statement_for_website_dietary_fibre.pdf (accessed on 12 August 2011).
   Google Scholar
• Seyer ME, Gélinas P. 2009. Bran characteristics and wheat performance in whole wheat bread. Inter J Food Sci Technol. 44:688–693.
   Web of Science ®Google Scholar
• Skendi A, Papageorgiou M, Biliaderis CG. 2009. Effect of barley b-glucan molecular size and level on wheat dough rheological properties. J Food Eng. 91:594–601.
   Web of Science ®Google Scholar
• Slavin JL. 2004. Whole grains and human health. Nutr Res Rev. 17:99–110.
   PubMed Web of Science ®Google Scholar
• Slavin JL. 2005. Dietary fiber and body weight. Nutrition. 21:411–418.
   PubMed Web of Science ®Google Scholar
• Streppel MT, Ocké MC, Boshuizen HC, Kok FJ, Kromhout D. 2008. Dietary fiber intake in relation to coronary heart disease and all-cause mortality over 40 y: the Zutphen Study. Am J Clin Nutr. 88:1119–1125.
   PubMed Web of Science ®Google Scholar
• Sudha ML, Vetrimani R, Leelavathi K. 2007. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem. 100:1365–1370.
   Web of Science ®Google Scholar
• Tate, Lyle. 2008. Consumer preference and attitudes toward fiber in the US, México, and BrazilTate and Lyle Annual Report. London: St Ives Westerham Press Ltd.
   Google Scholar
• Topping D. 2007. Cereal complex carbohydrates and their contribution to human health. J Cereal Sci. 46:220–229.
   Web of Science ®Google Scholar
• Van Craeyveld V, Holopainen U, Selinheimo E, Poutanen K, Delcour JA, Courtin CM. 2009. Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nano scale fragmentation. J Agric Food Chem. 18:8467–8473.
   Google Scholar
• Verardo V, Riciputi Y, Messia MC, Vallicelli M, Falasca L, Marconi E, Caboni MF. 2011. Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products. Int J Food Sci Nutr. 62 3: 262–269.
   PubMed Web of Science ®Google Scholar
• Vuksan V, Rogovik AL, Jovanovski E, Jenkins AL. 2009. Recommendations for individuals with type 2 diabetes. Curr Diab Rep. 9:405–411.
   PubMed Web of Science ®Google Scholar
• Wang MW, Hamer RJ, van Vliet T, Gruppen H, Marseille H, Weegels PL. Effect on water unextractable solids on gluten formation properties: mechanistic consideration. J Cereal Sci. 2003a; 37:55–64.
   Web of Science ®Google Scholar
• Wang MW, Oudgenoeg G, van Vliet T, Hamer RJ. Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality. J Cereal Sci. 2003b; 38:95–104.
   Web of Science ®Google Scholar
• Wang MW, van Vliet T, Hamer RJ. Evidence that pentosan and xilanasa effect the re-agglomeration of gluten network. J Cereal Sci. 2004a; 39:341–349.
   Web of Science ®Google Scholar
• Wang MW, van Vliet T, Hamer RJ. How gluten properties are affected by pentosan. J Cereal Sci. 2004b; 39:395–402.
   Web of Science ®Google Scholar
• Weickert MO, Pfeiffer AFH. 2008. Metabolic effects of dietary fiber consumption and prevention of diabetes. J Nutr. 138:439–442.
   PubMed Web of Science ®Google Scholar
• Willis HJ, Thomas W, Eldridge AL, Harkness L, Green H, Slavin JL. 2011. Glucose and insulin do not decrease in a dose-dependent manner after increasing doses of mixed fibers that are consumed in muffins for breakfast. Nutr Res. 31:42–47.
   PubMedGoogle Scholar
• Wisker E, Feldheim W. 1992. Faecal bulking and energy value of dietary fibre. In: Schweizer TF, Edwards CA. editors. Dietary Fibre: A Component of Food. London: Springer Verlan233–246.
   Google Scholar
• Yadav DN, Rajan A, Sharma GK, Bawa AS. 2009. Effect of fiber incorporation on rheological and chapatti making quality of wheat flour. J Food Sci Technol. 47:166–173.
   Google Scholar
• Zhang F, Jiang Y, Wang L, Kang S, Pan C. 2011. Residue dynamics studies of aluminum phosphide and magnesium phosphide in store rice utilizing a sulphuric acid-toluene extraction coupled with gas chromatography analysis. Cereal Chem. 88 5: 441–444.
   Google Scholar
• Zhang D, Moore W. 1999. Wheat bran particle size effects on bread baking performance and quality. J Sci Food Agr. 79:805–809.
   Web of Science ®Google Scholar
• Zitterman A. 2003. Bran. V: Encyclopedia of food science and nutrition. In: Caballero B, Trugo LC, Finglas PM. editors. Amsterdam: Academic Press, Elsevier1844–1850.
   Google Scholar