Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico.
Int J Food Sci Nutr. 2012 Nov;63(7):882-92. doi: 10.3109/09637486.2012.676030. Epub 2012 Apr 10.
Interest in cereal bran as a source of dietary fibre (DF) and functional components has increased in recent years. Current studies actively focus on DF definition, analysis, formulation in consumer-friendly food products, processing and beneficial health effects. Although bran composition and its benefits to human physiology have been investigated, its technological role as an ingredient is still under study for a variety of cereal foodstuffs. This review provides an overview of cereal bran characterization, functional properties and technological features concerning the bread-making process. In addition, we review the evidence from recent studies indicating that cereal bran may be used as a functional ingredient to improve consumer perception.
近年来，人们对谷物麸皮作为膳食纤维（DF）和功能性成分的来源越来越感兴趣。目前的研究主要集中在 DF 的定义、分析、在消费者友好型食品中的配方、加工以及对健康的有益影响上。虽然麸皮的成分及其对人体生理学的益处已经得到了研究，但它作为一种成分在各种谷物食品中的技术作用仍在研究中。本综述概述了谷物麸皮的特性、功能特性和与面包制作过程有关的技术特征。此外，我们还回顾了最近的研究证据，表明谷物麸皮可用作功能性成分，以改善消费者的认知。
