Supplementation of extruded foams with wheat bran: Effect on textural properties

The objective of this study was to investigate the effect of wheat bran concentrations on the mechanical properties determining the texture of extruded carbohydrate matrices. For this wheat flour was extruded under different conditions with an increasing concentration of wheat bran. The mechanical properties were assessed using a three-point bending test and the cellular structure was determined by micro-computed X-ray tomography. Regardless of the bran concentration, the stress at rupture of the extruded foams was positively correlated with their relative density according to the Gibson-Ashby model. At same relative densities and bran concentration, finer structures with higher density of small cells led to a higher mechanical strength of the foams. Expanded foams with added bran at an intermediate level showed increased mechanical strength. This was attributed to the finer cellular structures obtained. The effect of increasing the bran to a higher concentration on the mechanical properties was depending on the cell wall thickness and bran particle dimensions. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.