Effect of wheat bran on the mechanical properties of extruded starchy foams

Incorporation of wheat bran has a significant effect on the texture of extruded starchy products. This can be explained by changes in the mechanical parameters of the products. The stress at rupture and elastic modulus of wheat flour-based solid foams, obtained at different extrusion conditions and bran concentration, were measured using a three-point bending test. Both parameters were positively correlated with the foam relative density according to the Gibson–Ashby model. At same relative densities and bran concentration, finer structures with higher density of small cells led to a higher mechanical strength of the foams. The stress at rupture of the unexpanded material was decreased when increasing the bran concentration. Nevertheless, expanded foams with added bran at an intermediate level showed increased mechanical strength. This was attributed to the finer cellular structures obtained. The effect of increasing the bran to a higher concentration on the mechanical properties was depending on the cell wall thickness and bran particle dimensions. At high relative density, the strength of the foams was further increased due to the even finer structures obtained. At low relative density, even though finer structures were also obtained, the stress at rupture of the foams was decreased. This may be explained by the lower cell wall thicknesses and low adhesion properties between bran and starch favoring rupture of the cell walls. ► Addition of wheat bran in extruded flour as a source of dietary fibers. ► Strength of extruded structures positively correlated with relative densities. ► Increasing bran leads to finer extruded structures with a higher strength.