• Devinder Kaur
• Nidhi Tiwari
• Pragya Mishra

Milling of wheat generates by products such as which can be used to improve the technological performance with healthy compounds. The aim of this study was to elucidate the impacts of reducing of particle sizes and hydrothermal treatment on different cultivars of wheat bran. All samples were investigated for functional properties, antioxidants properties and dietary fiber content. Hydrothermal treatment (wet steeping in acetate buffer at pH 4.8 at 55°C for 60 min) has given for the enhancement of dietary fiber and antioxidants properties of different sieve size particles of wheat bran particle size along with hydrothermal treatment dietary fiber was increased with increasing of particle size (PBW-154- 24.9% to 60.5%, HD2697-31.7% to 51.4%) and antioxidants and functional properties are also increases with increasing of particle size. Particle size reduction decreased swelling capacity, water holding capacity, and oil holding capacity, while bulk density was decreases. Wheat bran has the highest value of total phenolic content, because it is well know that the phenolic compounds are concentrated in the bran and germ fraction of wheat that are removed during the milling of wheat into white flour.

hydrothermal treatment, wheat bran, oil holding capacity, swelling capacity, water holding capacity.

"IMPACT OF PARTICLE SIZE REDUCTION AND HYDROTHERMAL TREATMENTS ON THE DIETARY FIBER, FUNCTIONAL AND ANTIOXIDANTS PROPERTIES OF WHEAT BRAN", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 11, page no.360-373, November-2018, Available :http://www.jetir.org/papers/JETIR1811B56.pdf

"IMPACT OF PARTICLE SIZE REDUCTION AND HYDROTHERMAL TREATMENTS ON THE DIETARY FIBER, FUNCTIONAL AND ANTIOXIDANTS PROPERTIES OF WHEAT BRAN", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 11, page no. pp360-373, November-2018, Available at : http://www.jetir.org/papers/JETIR1811B56.pdf