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In order to reduce destroy of wheat bran on gluten network, wheat bran was pre-treated by co-fermentation with yeast and lactic acid bacteria or (and) xylanase hydrolysis. Effects of bioprocessing treatment on the nutritional value of wheat bran, thermomechanical properties of dough and thiol disulfide bonds contents, secondary structures, thermal stability, and microstructures of gluten protein were investigated. The results showed that fermentation and enzymatic hydrolysis increased polyphenolic compounds and soluble arabinoxylan contents in wheat bran, and the ratio of soluble dietary fiber (SDF)/insoluble dietary fiber (IDF) in the enzymatic hydrolysis and fermentation bran group (E + F) also increased about 8.1% compared with the original wheat bran group. The modified wheat bran significantly (P 0.05) improved. Results have shown that bioprocessing treatment could impede the damage of wheat bran to dough and gluten polymerization.

Ultrasonic assisted extraction (UAE) conditions for the extraction of phenolic compounds from rye bran (RB) were optimized by using response surface methodology. The optimal conditions for UAE were; time: 29 min, temperature: 66 °C, and solid to solvent ratio: 1:45 (g/mL), which provided a total phenolic content of 245.74 mg GAE/100 g dw. Compared with conventional extraction (CE) technique, UAE resulted in higher yield of total phenolic and flavonoid compounds, whereas only a slight difference was reported in the total flavonol and proanthocyanidin content. The UAE extract showed higher antioxidant activity in all antioxidant assays (DPPH, FRAP, ABTS, reducing power, and H2O2). The phenolic composition of both extracts was analyzed using HPLC-MS. Resultantly, a significant (p 0.05) were observed in the FTIR spectra of UAE and CE treated RB. These finding indicates that UAE increased the yield of phenolic compounds from RB. Furthermore, these phenolic compounds could be used as a potential source of natural antioxidants.