Abstract The target of this work was to develop a novel, industrially applicable process for simultaneously releasing different valuable components from wheat bran, including carbohydrates, oligomeric arabinoxylan and antioxidants. The process was based on alkaline pretreatment with potassium hydroxide (KOH) and subsequent enzymatic hydrolysis. Increasing KOH-dosage and thermal severity in pretreatment promoted carbohydrate solubilisation in hydrolysis, reaching glucose and arabinoxylan yields up to 86% and 76%, respectively. Release of antioxidants was particularly promoted by increasing KOH-dosage, while both the pretreatment severity and KOH-dosage promoted the release of oligomeric arabinoxylan in enzymatic hydrolysis. Two bran syrups, with or without KOH-treatment, were tested in bread making by substituting added sugar in the dough with bran syrup. The KOH-derived KCl also substituted 30% of NaCl in the bread formulation. The addition of bran syrup did not affect the baking properties of wheat bread dough. However, a decrease in bread flavour balance was observed with addition of syrup from KOH-pretreated bran. Conceptual level techno-economic assessment indicated that production of bran syrup would be economically feasible at a minimum selling price of 770 €/t and 1030 €/t with KOH-pretreatment and without KOH, respectively.

中文翻译：

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用碱预处理和酶水解法从麦麸中制备富含阿拉伯木聚糖寡聚物和抗氧化剂的糖浆及其在烘焙中的适用性

摘要 这项工作的目标是开发一种新的、工业适用的工艺，从麦麸中同时释放不同的有价值成分，包括碳水化合物、低聚阿拉伯木聚糖和抗氧化剂。该过程基于用氢氧化钾 (KOH) 进行碱性预处理和随后的酶水解。在预处理中增加 KOH 剂量和热强度促进了水解中的碳水化合物溶解，达到葡萄糖和阿拉伯木聚糖的产率分别高达 86% 和 76%。增加 KOH 剂量特别促进了抗氧化剂的释放，而预处理的严重程度和 KOH 剂量都促进了酶促水解中低聚阿拉伯木聚糖的释放。两种麸皮糖浆，有或没有 KOH 处理，通过用麸皮糖浆代替面团中添加的糖，在面包制作中进行了测试。KOH 衍生的 KCl 也取代了面包配方中 30% 的 NaCl。麸皮糖浆的添加不影响小麦面包面团的烘焙特性。然而，通过添加来自 KOH 预处理过的麸皮的糖浆，观察到面包风味平衡降低。概念层面的技术经济评估表明，在使用 KOH 预处理和不使用 KOH 的最低售价分别为 770 欧元/吨和 1030 欧元/吨时，生产麸皮糖浆在经济上是可行的。