Introduction: Wheat Bran is a concentrated source of diatery fibre, protein, minerals, unsaturated fatty Acids and vitamins. Existence of some technological and nutritional difficulties containing high amount of Phytic Acid and unappropriate sensory characteristics has coused limitation of its application in food formulation. In this study the effect of formulation and Extrusion conditions containing feed moisture content, tempreture and screw speed were evaluated on chemical, Functional and nutitional properties of texturized Wheat Bran. Materials and Methods: In order to improve the nutriotional and technological properties of Wheat Bran, the effects of different concentration of feed moisture content (18, 21 and 25%), tempreture (120, 160 and 200° C) and screw speed (170, 235 and 300 rpm) were examined on Functional charactristics (water adsorbtion index; WAI, soluability index; SI and oil adsorbtion index; OAI, soluble and insoluble Fiber), and the nutritional values (Phytic Acid) of processed Wheat Bran. Results: Based on results the maximum and minimum level of WAI and SI were obtained at 25% moisture content, 120° C and 170 rpm. However the maximum level of SI and OAI were demonstrated at 18% moisture content, 200° C and 300 rpm. The least Phytic Acid content (3. 09 mg/100g) was shown in 21% moisture content, 120° C and 300 rpm. Extrusion process had significant effect on enhancement of soluble Fiber fraction (55%) and decreased the insoluble Fiber (6%). Conclusion: The results indicated that, optimized condition of processing method could enhance the quality of processed Wheat Bran.

Background and Objectives: Wheat Bran is a rich source of Fibers, minerals and vitamins, which can be used as a valuable byproduct in food industries. However, despite the high nutritional value of Wheat Bran, presence of Phytic Acid is a concern because this chemical prevents the bioavailability of minerals. Materials & Methods: Based on various studies with the aim of Phytic Acid reduction, effects of Extrusion post process on reducing the Phytic Acid of pretreated Wheat Bran via hydrothermal and fermental methods were investigated. To prepare extruded samples, rotating, intermeshing twin-screw extruder with 20 kg/h feeder speed, 300 rpm screw speed, 120 ° C temperature and 20% moisture was used. Results: Results showed that the Extrusion process decreased Phytic Acid in raw, fermented and hydrothermal Brans at significant levels (p < 0. 05). The highest decreases in Phytic Acid content was observed for the Extrusions of fermented (84. 84%), hydrothermal (78. 3%) and raw (46%) Brans. Extrusion process decreased moisture, pH and brightness (L*) and significantly increased ash, crude Fiber and redness (a*) of all raw, fermented and hydrothermal Bran samples (p < 0. 05). Conclusion: Results showed that fermented and hydrothermal Wheat Brans with Extrusion post processing might be used in food formulations as rich sources of dietary Fibers with less Phytic Acid, more bioavailability of minerals and longer shelf lives.

Individual daily requirements recommend 25-35 g dietary Fiber to maintain overall health and aid digestion. Dietary Fiber exists in fruits and vegetables, but can also be obtained by adding Wheat Bran to bread. Wheat Bran, however, contains high levels of Phytic Acid that is known to chelate iron, calcium, zinc, and magnesium and form complex Phytic Acid cations that reduce their bioavailability in food. If the Phytic Acid content of Wheat Bran can be reduced, it can be a rich source of Fiber with no harmful effects. In this study, soaking Wheat Bran in water, and adding sourdough or malt powder were tested for their effects on reducing Phytic Acid. Results showed that all treatments significantly reduced Phytic Acid in dough and bread over the control. The lowest and highest Phytic Acid contents were for 4% malt powder and the control, respectively. The use of 4% malt powder, however, damaged bread quality, thus, 10% sourdough and 2% malt powder were selected as the best treatments.

Nowadays, one of the most important nutritional problems in different societies is the Fiber and protein malnutrition. Fortification of snacks by Fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. In the extraction of oil from sesame (Sesamum indicum L.) seeds, a coproduct is obtained which is a suitable source of protein, Fiber and essential fatty Acid. Wheat Bran is the most important Wheat flour by-product contains amounts of mineral, protein and Fiber. In this project, central composite statistical design was used to study the effect of feed moisture (12-18%), Fiber supplement addition (sesame oil cake- Wheat Bran) (5-15%) and screw speed (120- 220 rpm) on physical, microstructure and texture properties of the extrudate. to improve the nutritional value of expanded extrudates. Chemical composition of raw and extruded materials was performed. Results showed that the addition of Fiber supplement reduced the porosity and expansion of the extrudates and increased puncture force, but as screw speed increased, the mechanical shearing may caused a decrease of the starch viscosity and then lead to extrudates with higher expansion, porosity and lower density and hardness. Optimum condition for puffed snack production was found to be 14.95% feed moisure content, 12.5 % Fiber supplement, 183.39% screw speed.

Wheat Bran is a rich source of dietary Fiber and for this reason, its application in the food industry has increased. How-ever, the amount of Phytic Acid and its insoluble dietary Fiber is high and can significantly reduce the nutritional and technological quality of food products. The aim of this study is to investigate the effect of fermentation process and microwave radiation on physicochemical properties of Bran. The results showed that the amount of Phytic Acid de-creased from 4805.67mg/100g to 2756.67mg/100g and 3023.33 mg/100g, respectively, but while combining these two processes, there was a significant decrease in the amount of Phytic Acid (2205.94 mg/100g). Amount of soluble in the control sample (3.63%) decreased during the microwave process (1.06%), while increased during the fermentation pro-cess (9.30%) as well as the combined fermentation and microwave process (6.46%). The results of measurement of L*, a* and b* factors showed that the amount of L* decreased from 56.71 to 50.41, 48.74 and 46.69 during microwave, fermentation and combined process, respectively. Factor a* increased from 4.69 during the microwave process to 5.90 and to 5.46 during the combined process, but there was no significant change during the fermentation process. Factor b* increased from 26.73 to 31.92 during fermentation and 32.63 during the combined process, but decreased to 25.16 during the microwave process. The images obtained from scanning microscopy showed the creation of surfaces with smooth edges in the fermentation process and also revealed the porosity on the surface of Bran particles during the microwave process. Based on the results, microwave process has a potential to reduce the amount of Phytic Acid and furthermore, it causes the drying of fermented Bran and increases its storage time accordingly. Therefore, simultaneous use of fermentation and microwave processes is recommended for Bran processing and improving its physicochemical properties.

The positive effect of dietary Fiber on human health has been proven totaly. Since, the rate of consumption of food product containing dietary Fiber is increasing dramatically. Incorporation of Fiber sources (i. e. Wheat Bran) is one of the appropriate solutions to enhancement of nutritional and technological properties. Using Bran Along with desirable nutritional qualities is limited due to technological problems in food formulation and futher prosseing is required. The objective of this study was to investigate the effects of two different technique containing Fermentaion & Extrusion on Wheat Bran behavior and compare their effects with commertial sample (orange Fiber) in different levels 0. 5, 0. 7 and 1% on physicochemical properties of beverage during shelf life (20 days). The results showed that adding different levels of Fiber supplements and storage time led to a significant increase (P≤ 0. 05) in specific turbidity, ash, brix and reducing sugar content and total sugar content, as well as brightness (L*), yellowness (b*) and redness (a*). The maximum increasing rate of Solouble fraction was reported in fermented sample 5. 62 and extruded one 4. 89 relatively. The maximum decreasing rate of particle size was shown in extruded Bran (1. 71 μ m). Which was in particle size range of commercial sample (1. 05 μ m). The maximum level of iron was shown in fermented Bran (10. 07 mg/kg). The organoleptic properties of beverage treatmentsalso showed that, the maximum score for total acceptance was belong to samples containing 5% fermented Bran. Due to the nutritional composition of extruded Wheat Bran and High efficiency of semi-industrial production in comparison to fermented treatments, its application in order to production of novel Functional beverage is recomended.

Consumption of whole-Wheat breads prepared from high extraction flours is recommended because of their high content of Fiber, vitamins, and minerals. Despite the beneficial effects of these breads, they contain high amounts of undesirable compounds like Phytic Acid (PA) which is believed to negatively interfere with the absorption of some such nutrients as zinc (Zn). Wheat genotypes are different in their PA and Zn concentrations; therefore, cereal-based foods may be prepared using grains of low PA and high Zn. Fars Province is ranked first in Iran in terms of Wheat production. It is, therefore, important to evaluate the PA and Zn status of the Wheat cultivars common in the province. Seventeen Wheat cultivars obtained from Genotype Improvement Department of Fars Agricultural Research Center, Zarghan, Iran were employed in the study. These cultivars that are commonly used by local farmers were grown in test plots under identical conditions. A Wheat grain sample from Parvardeh Wheat Milling Factory and 7 bread flour samples from Shiraz city's bakeries were also included in the study. The PA content and phytase activity of the grains either with or without Bran as well as those of the flour samples were determined. Results showed that the method of grain deBranning significantly affectted the concentration of PA and phytase activity. The least Phytic Acid was found in Pavarus and Niknejad cultivars. The PA to Zn molar ratios were highest in Falat, Niknejad and Shiraz cultivars. The highest concentration of Zn was observed in Estar, Falat, and Niknejad, while maximum phytase activity was found in cultivars Estar, S-78-11, S-79-10, and Niknejad.

Wheat Bran is a rich source of valuable and nutrient compounds such as dietary Fibers, amino Acids, vitamins and minerals. Because of these valuable compounds, Bran is a suitable medium for growth and reproduction of beneficial microorganisms for human health. Several studies have confirmed the beneficial bacteria have different health benefits. These properties include the prevention and treatment of some infectious diseases, the beneficial impact on the intestinal flora, improve immune function and reduce allergy. Strong enzyme systems of these microorganisms can break down some of the components of the Bran such as Phytic Acid and improve its nutritional properties. By fixing of these microorganisms on Bran, prebiotic product containing beneficial microorganisms can be used in a wide range of food products including bakery products. In this study, Lactobacillus plantarum which has beneficial properties for human and also improve bread quality were used to ferment the Wheat Bran. Fermented Bran by lactic Acid bacteria was produced under optimal growth conditions. Then the effect three methods of storage including drying in ambient condition and storage at refrigerator and freezer temperature at different temperature, 23, 4 and-18 ° C, respectively, on survival rate of microorganisms were investigated. It was observed that the survival rate of microorganisms using refrigerator, drying in ambient condition and freezing, was 95, 8 and 2%, respectively. Results showed that storage at refrigerator keeps the balance condition for survival of microorganisms comparing to other studied methods.

Background and Objectives: Fermented foods include a long history in human nutrition. Kashk-e-Zard is a fermented product based on cereals and yogurt. The aim of this study was to assess effects of replacing unprocessed and hydrothermal Wheat Bran on the improvement of nutritional and sensory characteristics of Kashk-e-Zard. Materials & Methods: In this study, effects of Wheat Bran types (unprocessed and hydrothermal) and replacement levels (0, 10, 20, 30 and 40%) on pH, Acidity, protein, digestible protein, Phytic Acid, zinc, zinc bioavailability, total phenol, antioxidant properties (DPPH) and overall acceptance of Kashk-e-Zard samples were assessed. Results: All the highlighted parameters were affected by the types and levels of Bran replacement (p < 0. 05). Addition of Wheat Bran increased the total Fiber and improved the absorption capacity of zinc at all replacement levels, compared to the control sample (p < 0. 05). Increasing unprocessed Bran replacement increased hydrothermal decreased the protein contents (p < 0. 05). Furthermore, addition of hydrothermal Bran improved protein digestibility (p <0. 05). Conclusion: Based on the indicators of protein content, protein digestibility, zinc bioavailability, Fiber content and overall acceptance of the samples, substitution of hydrothermal Wheat Bran at the level of 10% is recommended to improve the nutritional Characteristics of Kashk-e-Zard.

Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of Fiber, vitamins and minerals. Despite nutritional benefits of whole flours, concentration of some undesirable components such as Phytic Acid is higher than white flour. In this study, the effect of several sourdough lactic Acid bacteria on toast bread was investigated. Sourdough was made from lactic Acid bacteria (Lb. plantarum, Lb. reuteri) with different dough yields (Dy) and incubated at 30oC for 20 hours, then added to dough in the ratios of 10, 20 and 30% replacement. Breads supplemented with Lb. plantarum sourdough had lower Phytic Acid. Higher replacement of sourdough and higher DY caused higher decrease in Phytic Acid content. Sourdough made from Lb. plantarum, DY=300 and 30% replacement caused the highest decrease in Phytic Acid content (49.63 mg/100g). As indicated by the panelists, Lb. reuteri sourdough can present the greatest effect on overall quality score of the breads. DY reduction caused a decrease in bread quality score.Sensory score of toast bread was 81.71 in the samples treated with Lb. reuteri sourdough with DY=250 and 20% replacement.