Skip to main content
KTH FOOD

Lantmännen, KTH FOOD, SU and Lund collaboration

Collaboration investigating wheat bran for better-tasting fibre

Morphology of wheat bran, the outer layer of the wheat grain rich in dietary fibres and antioxidants
Morphology of wheat bran, the outer layer of the wheat grain rich in dietary fibres and antioxidants
Published Jan 26, 2024

Lantmännen (Swedish agricultural cooperative), KTH Royal Institute of Technology, Stockholm University, and Lund University are collaborating to investigate the structure of wheat bran using the ForMAX beamline. The team aims to extract more fiber from the bran for use in food products without compromising taste and texture.

Team performing the synchrotron measurements: from right to left. Tunhe Zhou (Stockholm University),
Team performing the synchrotron measurements: from right to left. Tunhe Zhou (Stockholm University), Annelie Moldin (Lantmännen), Marjorie Ladd Parada (KTH), Francisco Vilaplana (KTH) and Tommy Nylander (Lund University)

A team from Lantmännen, KTH Royal Institute of Technology, Stockholm University, and Lund University aims to extract more fiber from the bran for use in food products without compromising taste and texture.

Wheat bran's complex composition and hierarchical structure make fiber extraction challenging. In this project, supported by the Lantmännen Research Foundation and Vinnova, the industrial utilization of neutron and synchrotron light-based techniques will be enhanced and for the first time wheat bran from Lantmännen will be imaged in three dimensions and high-resolution. The researchers are using three-dimensional imaging and scattering methods to comprehend the bran structure from macro to micro scales. ForMAX is frequently used to investigate the hierarchical structure of wood, and it works similarly for wheat bran, according to Marjorie Ladd Parada from KTH.

Learn more about the project here.