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(Online)"],"published-print":{"date-parts":[[2023,3]]},"abstract":"<jats:p>Research background. Millet bran is a by-product rich in dietary fibre, micronutrients\nand bioactive compounds which are often deficient in a gluten-free diet. Previously, cryogenic grinding has been shown to improve the functionality of bran to some extent, although it offered limited benefits for bread making. This study aims to investigate the effects of adding proso millet bran depending on its particle size and xylanase pretreatment on the physicochemical, sensory and nutritional properties of gluten-free pan bread.\nExperimental approach. Coarse bran (d50=223 \u03bcm) was ground to medium size (d50=157\n\u03bcm) using an ultracentrifugal mill or to superfine particles (d50=8 \u03bcm) using a cryomill. Millet bran presoaked in water (for 16 h at 55 \u00b0C) with or without the addition of fungal xylanase (10 U\/g) replaced 10 % of the rice flour in the control bread. Bread specific volume, crumb texture, colour and viscosity were measured instrumentally. Along with proximate composition, the content of soluble and insoluble fibre, total phenolic compounds (TPC) and phenolic acids as well as total and bioaccessible minerals of bread were assessed. Sensory analysis of the bread samples included a descriptive, hedonic and ranking test.\nResults and conclusions. Dietary fibre content (7.3\u20138.6 g\/100 g) and TPC (42\u201357 mg\/100\ng) on dry mass basis of the bread loaves depended on bran particle size and xylanase pretreatment. The effect of xylanase pretreatment was most evident in the loaves with medium bran size in terms of higher content of fibre soluble in ethanol (45 %) and free ferulic acid content (5 %), improved bread volume (6 %), crumb softness (16 %) and elasticity (7 %), but lower chewiness (15 %) and viscosity (20\u201332 %). Bread bitterness and dark colour were increased after adding medium-sized bran but its bitter aftertaste, crust crookedness, crumb hardness and graininess were reduced with xylanase pretreatment. Although bran addition impaired protein digestibility, it enriched the bread with iron (341 %), magnesium (74 %), copper (56 %) and zinc (7.5 %). Xylanase pretreatment of the bran resulted in the improved bioaccessibility of zinc and copper of the enriched bread compared to the control and bread without xylanase.\nNovelty and scientific contribution. Application of xylanase to medium sized bran obtained by ultracentrifugal grinding was more successful than its application to superfine bran obtained by the multistage cryogrinding as it resulted in more soluble fibre in gluten-free bread. Moreover, xylanase was proven beneficial in maintaining desirable bread sensory properties and mineral bioaccessibility.<\/jats:p>","DOI":"10.17113\/ftb.61.01.23.7776","type":"journal-article","created":{"date-parts":[[2022,11,2]],"date-time":"2022-11-02T18:43:51Z","timestamp":1667414631000},"page":"73-84","source":"Crossref","is-referenced-by-count":7,"title":["Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread"],"prefix":"10.17113","volume":"61","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8760-6125","authenticated-orcid":false,"given":"Dubravka","family":"Novotni","sequence":"first","affiliation":[{"name":"University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1289-8447","authenticated-orcid":false,"given":"Ljiljana","family":"Nanjara","sequence":"additional","affiliation":[{"name":"University of Applied Sciences \u2018Marko Maruli\u0107\u2019, Petra Kre\u0161imira IV 30, 22300 Knin, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9112-7258","authenticated-orcid":false,"given":"Lucija","family":"\u0160trkalj","sequence":"additional","affiliation":[{"name":"Division of Food Sciences, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4564-6724","authenticated-orcid":false,"given":"Sa\u0161a","family":"Drakula","sequence":"additional","affiliation":[{"name":"University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5255-2910","authenticated-orcid":false,"given":"Nikolina","family":"\u010cukelj Musta\u010d","sequence":"additional","affiliation":[{"name":"University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8031-5253","authenticated-orcid":false,"given":"Bojana","family":"Vou\u010dko","sequence":"additional","affiliation":[{"name":"University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8970-9478","authenticated-orcid":false,"given":"Du\u0161ka","family":"\u0106uri\u0107","sequence":"additional","affiliation":[{"name":"University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"6678","published-online":{"date-parts":[[2022,11,2]]},"reference":[{"key":"ref0","doi-asserted-by":"publisher","unstructured":"Reese I, Sch\u00e4fer C, Kleine-Tebbe J, Ahrens B, Bachmann O, Ballmer-Weber B, et al. 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