Although, the consumption of food consisting of fiber presents some important nutritional, functional and health benefits, manufacturers and researchers have reported that the use of high amount of fiber worsens the product quality. Besides, consuming large quantities of dietary fiber delays intestinal gas transit. In cereal grains, phenolic compounds are covalently bound to indigestible polysaccharides thus this complex bran matrix restricts its release in small intestine resulting in low bioavailability. Therefore, in order to overcome the problems related to the characteristics of fiber, the use of large quantities of dietary fiber in cereal based products as well as the low bioavailability of phenolic compounds; food scientists explore alternative milling methods to traditional treatments. The potential use of microfluidization in cereal-based products including wheat bran, corn bran, zein, rice bran and starches has been highlighted. Functionalization through microfluidization has been applied as a prospective method for production of fibrous structures from cereal brans and it improves surface areas, water holding capacity, swelling capacity, porosity, oil-holding capacity, cation-exchange capacity and the exposure of the phenolic compounds and hence the associated antioxidant capacity of fibers. Microfluidization also offers a promising method for the formation of complexes between starches and a fatty acid, which has potential to create a new functional resistant starch ingredient with increased viscosity and improved water-holding properties. Microfluidized cereal by-products provide some important unique functional and nutritional properties to bakery products. In this perspective, this paper provides an overview of the findings on the use of microfluidization in cereals and cereal-based products.

中文翻译：

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微流化技术在谷物和谷物产品中的应用：概述。

尽管食用含纤维的食物具有一些重要的营养，功能和健康益处，但制造商和研究人员报告说，大量使用纤维会降低产品质量。此外，食用大量的膳食纤维会延缓肠道气体的运输。在谷物中，酚类化合物与难消化的多糖共价结合，因此这种复杂的麸皮基质限制了其在小肠中的释放，导致生物利用度低。因此，为了克服与纤维特性有关的问题，在谷物基产品中大量使用膳食纤维以及酚类化合物的生物利用度低；食品科学家探索了传统处理方法以外的其他研磨方法。人们已经强调了微流化技术在谷物基产品中的潜在用途，这些产品包括麦麸，玉米麸，玉米蛋白，米糠和淀粉。通过微流化作用的功能化已被用作从谷类麸生产纤维结构的一种预期方法，它改善了表面积，保水能力，溶胀能力，孔隙率，保油能力，阳离子交换能力以及酚类化合物和因此具有相关的纤维抗氧化能力。微流化也提供了一种在淀粉和脂肪酸之间形成络合物的有前途的方法，该方法有可能产生一种新的具有功能性的抗淀粉成分，具有增加的粘度和改善的保水性。微流化谷物副产品为烘焙产品提供了一些重要的独特功能和营养特性。从这个角度出发，本文概述了在谷物和谷物类产品中使用微流化技术的发现。