There are many different effects of fiber on the intestine and there
are many different types of fiber, it would be great if someone could
bring it all together in an easy to read book.

The larger particle wheat bran increases the liquid content of the
feces, but a food processor shouldn't make a whole lot of difference.

IIRC, wheat bran also acts as an intestinal abrasive, removing older
cells.

One study has shown that fruit fiber is more effective at reducing
colorectal cancer than cereal fiber with vegetable fiber being
intermediate in effect.

--
  Ron

Everybody knows the good effects of fibers upon intestine but
are these effects  going on after a large attack by a robot mixer in
order
for exemple to make a soup ?
In another way do the fibers act in a microscopic or only in a
macroscopic
manner ?
Thank you <<

It is the gelling of the material that makes the difference / adhesion
to the gut wall and since this gelling is not significantly
affected .. then theoretically .. no .. it wouldn't make a
difference ..

But don't take that to the bank ..

This site may give you a better idea ..

The milling process actually frees up other properties of the ground
grain ..

http://tinyurl.com/2aemf6

Abstract Division: Nutrition
Presentation Start/End Time: Sunday, Jul 29, 2007, 2:00 PM - 5:30 PM
Author Information: Keith E. Petrofsky, Keith A. Evenson, Len
Marquart, University of Minnesota, St. Paul, MN;
R. Gary Fulcher, University of Mannitoba, Winnipeg, MB Canada;
Rui Hai Liu, Cornell University, Ithaca, NY;
Although whole grains and pseudocereals such as amaranth are an
abundant source of antioxidants, a significant quantity exists in
bound form that may be unable to contribute to the health of the
consumer. We consider that processing is a key step in unlocking the
bioactivity of bound and unreactive antioxidants found in the bran
layers of grains and pseudocereals and their processed products.
Ground whole amaranth flour was processed by extrusion to produce
puffed cereal/snack pieces. Increasing the extruder barrel temperature
and decreasing the water feed rate predictably increased shaft torque,
specific mechanical energy, and die pressure. Rapid Visco-Analyzer
evaluation shows the effect of increased starch granule destruction by
a loss of cold swelling viscosity with increasing process severity.
Free, bound, and total phenolic content and antioxidant activity were
measured in extruded products and their starting materials. Free
phenolic contents and antioxidant activities were not significantly
different in flours and extruded grains whereas bound and total
phenolic content increased after processing. Increased bound and total
phenolic contents in the extruded samples indicate that bran
degradation during extrusion released previously unmeasured phenolics.
A significant increase in bound and total antioxidant activities
suggests that processing not only reduces the underestimation of
quantity, but results in overall increased antioxidant bioactivity in
extruded amaranth. Increased antioxidant reactivity leading to
improved bioavailability is a goal for future work.

OASIS - Online Abstract Submission and Invitation System(tm) (c)1996-2007,
Coe-Truman Technologies, Inc.

Who loves ya.
Tom

Jesus Was A Vegetarian!
http://jesuswasavegetarian.7h.com

Man Is A Herbivore!
http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING
http://tinyurl.com/zk9fk

Everybody knows the good effects of fibers upon intestine but
are these effects  going on after a large attack by a robot mixer in
order
for exemple to make a soup ?
In another way do the fibers act in a microscopic or only in a
macroscopic
manner ?
Thank you <<

"Extrusion increased (p < 0.05) the amount of resistant starch present
in the final product"

Presentation Number: 138-01
Abstract Division: Carbohydrate
Presentation Start/End Time: Tuesday, Jul 31, 2007, 8:30 AM -12:00 PM
Author Information: Faviola Ortiz Robledo, Technological Institute of
Durango, Durango, Mexico; Efren Delgado Licon, Technological Institute
of Durango, Durango, Mexico; Martin Atienzo Lazos, Technological
Institute of Durango, Durango, Mexico; Juliana Morales Castro,
Technological Institute of Durango, Durango, Mexico; Luz Araceli Ochoa
Martinez, Technological Institute of Durango, Durango, Mexico
Abstract: Starch can undergo irreversible changes during extrusion
such as partial or total lost of crystallinity of starch granule,
fragmentation and increase of solubility. Starch plays an important
roll on the structure and texture of extruded products. There is
little information regarding the effect of extrusion on the
functionality and structures of starch from composite flours. The aim
of this investigation is to determine the effects of different
extrusion conditions on the functional and structural properties of
starch from bean-corn mixed flours. Water absorption and solubility
index, starch crystallinity and structure, resistant starch content
and gelatinization temperature were determined. Bean-corn flours with
higher concentration of corn than bean flour, had a higher (p < 0.05)
water absorption and solubility index than flours containing higher
concentration of bean than corn flour, do to the higher starch
concentration. Extruded bean corn flours at low temperatures and high
moister had a higher (p < 0.05) water absorption index than flours
extruded at high temperatures and high moister. Starch Crystallinity
of extruded bean-corn flours decreased (p<0.05) compared to the not
extruded bean-corn flour, indicating a high starch gelatinization
degree. Extrusion increased (p < 0.05) the amount of resistant starch
present in the final product, compared to the not extruded bean-corn
flour. Resistant starch may have a beneficial effect as a prebiotic
agent present in the new developed bean-corn starch snack.

Who loves ya.
Tom

Jesus Was A Vegetarian!
http://jesuswasavegetarian.7h.com

Man Is A Herbivore!
http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING
http://tinyurl.com/zk9fk