Advances in wheat bran modification techniques and its application in food production

  • ZHANG Le ,
  • FAN Xiuzhi ,
  • GAO Hong ,
  • YIN Chaomin ,
  • SHI Defang ,
  • YAO Fen ,
  • HU Guoyuan ,
  • PENG Heng
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  • 1(Key Laboratory for Green Chemical Process of Ministry of Education, School of Environmental Ecology and Bioengineering, Wuhan Institute of Technology, Wuhan 430205, China)
    2(Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China)
    3(Wuhan Mai Lang Flour Industry Co.Ltd., Wuhan 430346, China)

Received date: 2024-09-14

  Revised date: 2025-02-18

  Online published: 2025-10-16

Abstract

Wheat bran, a by-product of wheat milling, is rich in dietary fiber, essential nutrients and bioactive compounds.However, its application in food products is hindered by its susceptibility to aging, undesirable sensory attributes, and the presence of antinutritional factors, such as phytic acid.To enhance its sensory qualities and improve the bioavailability of its nutritional and bioactive constituents, a range of modification techniques, including physical, chemical, enzymatic treatments, and microbial fermentation have been explored.This review provides a comprehensive overview of the principal modification methods for wheat bran and its utilization in food processing.Additionally, a critical analysis of the challenges and prospects of these technologies were conducted which can offer a foundation for the further modification, processing, and industrial-scale application of wheat bran.

Cite this article

ZHANG Le , FAN Xiuzhi , GAO Hong , YIN Chaomin , SHI Defang , YAO Fen , HU Guoyuan , PENG Heng . Advances in wheat bran modification techniques and its application in food production[J]. Food and Fermentation Industries, 2025 , 51(18) : 416 -425 . DOI: 10.13995/j.cnki.11-1802/ts.041050

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