Food Ingredients Research Findings: Modified Bran

A group of Greek researchers recently published data from a new study on enzyme-treated oat and rice bran.

Their results indicate that the modified bran reduces staling, imparts improved nutritional characteristics, and increases the shelf life of baked goods by up to 60 percent over the non-modified bran containing products compared.

In addition, their panel of tasters also preferred the taste of the bran-enriched products over non-enriched.

The research group, from the National Technical University of Athens, published their results in the Journal of Food Science. The following is stated in their abstract:

The results of the study show the potential of using enzymes to modify underutilized food sources that can be properly incorporated in baked goods, improving their nutritional value, their quality characteristics, and providing longer shelf life.

The authors also state, The developed procedure and results can be utilized by the bakery industry to make high fiber and low cost bakery products with improved sensorial characteristics that are appealing to the consumers.

If you manufacture baked goods and are looking to enhance the taste and increase the shelf life of your products, these new findings may provide alternative to your current methods and food ingredients.