Modulation of transmembrane pressure in manufacturing scale tangential flow filtration N-1 perfusion seed culture.

Mammalian cells were grown to high density in a 3,000 L culture using perfusion with hollow fibers operated in a tangential flow filtration mode. The high-density culture was used to inoculate the production stage of a biomanufacturing process. At constant permeate flux operation, increased transmembrane pressures (TMPs) were observed on the final day of the manufacturing batches.

Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making.

The impact of the hydration capacity and hydration rate of wheat bran on optimal bread dough development and loaf volume was investigated using coarse bran, both native as well as after toasting, milling, presoaking, and combinations of the latter. It was found that toasting reduces bran's hydration rate, which, during mixing, results in a temporary excess of water in which dough development takes place inefficiently and hence requires additional time. This mechanism was further substantiated by the observation that delayed dough development can be counteracted by the presoaking of bran.

Dry heat treatment affects wheat bran surface properties and hydration kinetics.

Heat stabilization of wheat bran aims at inactivation of enzymes which may cause rancidity and processability issues. Such treatments may however cause additional unanticipated phenomena which may affect wheat bran technological properties. In this work, the impact of toasting on wheat bran hydration capacity and hydration kinetics was studied.

Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review.

Wheat bran, a by-product of the industrial roller milling of wheat, is increasingly added to food products because of its nutritional profile and physiological effects. Epidemiological data and scientific studies have demonstrated the health benefits of consuming bran-rich or whole-grain food products. However, incorporation of wheat bran in cereal-based products negatively affects their production process.

Wheat milling by-products and their impact on bread making.

This study investigates the relationship between the properties of dietary fiber (DF) rich wheat milling by-products and their impact on bread making. From coarse bran over coarse and fine weatings to low grade flour, the content of starch and lipids increased, while that of DF and ash decreased. Enzyme activity levels differed strongly and were not related to other by-product properties.

Study of hydration properties of wheat bran as a function of particle size.

New insights in the hydration properties of wheat bran as function of particle size were gained based on a novel water retention capacity test. Upon milling coarse bran with an average particle size of 1687 μm down to 77 μm, the specific surface increases by twofold, structural integrity was lost and water extractable arabinoxylan and damaged starch content were practically unaffected. A standard centrifugation-based water retention capacity, swelling capacity and Enslin-Neff absorption test showed up to threefold higher water absorption for large particles.