Steam explosion treatment (SET) can effectively disrupt the bran structure to enhance its functional quality. This study treated black wheat bran (BWB) by SET under pressures of 0.5-1.5 MPa for 30-90 s. Results demonstrated that SET elevated the mineral and soluble fiber contents in BWB. In contrast, the bitterness value and phytic acid content of BWB treated at 1.0 MPa for 90 s decreased by 9.97% and 75.39%, respectively. SET induced a porous structure and improved the grinding performance and hydration properties of BWB. The water holding capacity and swelling capacity of BWB treated at 1.0 MPa for 90 s increased by 20.07% and 27.17%, respectively. Moreover, BWB treated at 1.0 MPa for 90 s exhibited the highest levels of the free and bound phenolics, flavonoids, and anthocyanins, accompanied by increases in DPPH, ABTS, and FRAP abilities of 37.57%, 31.83%, and 45.82%, respectively. During storage, SET significantly suppressed the rise in fatty acid value in both BWB and whole wheat flour. Whole wheat flour formulated with SET-treated BWB (1.0 MPa, 90 s) displayed superior storage stability compared to flour containing untreated BWB. Thus, optimized SET represents a promising strategy for improving the nutritional and functional properties of cereal bran. • SET promoted the conversion of IDF to SDF in BWB, especially at 1.0 MPa for 90 s. • SET destroyed the microstructure of BWB with more fragments and porous structure. • SET decreased the phytic acid content and bitterness value of BWB. • SET increased the extractability of phenols, flavonoids, and anthocyanins in BWB. • SET improved the hydration properties and antioxidant abilities of BWB.
Gong et al. (Wed,) studied this question.