© 2018 JETIR November 2018, Volume 5, Issue 11 www.jetir.org (ISSN-2349-5162) JETIR1811B56 Journal of Emerging Technologies and Innovative Research (JETIR) www.jetir.org 360 IMPACT OF PARTICLE SIZE REDUCTION AND HYDROTHERMAL TREATMENTS ON THE DIETARY FIBER, FUNCTIONAL AND ANTIOXIDANTS PROPERTIES OF WHEAT BRAN Effect of Hydrothermal Treatments on Wheat Bran Nidhi Tiwari, Research Scholar, Centre of Food Technology, University of Allahabad. Dr. Devinder Kaur, Assistant Professor, Centre of Food Technology, University of Allahabad. Dr. Pragya Mishra, Guest Lecturer, Centre of Food Technology, University of Allahabad. Abstract: 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. Index terms- hydrothermal treatment, wheat bran, oil holding capacity, swelling capacity, water holding capacity. 1. INTRODUCTION Its botanical name is Triticum estivum. Wheat is a grass and it’s also cultivated for its seeds and animal foods (straw). Now a day’s China is a top one producer of wheat in the whole worlds and India has top two positions in cultivation of wheat. In 2016, world production of wheat was 749 million tons (FAO, 2016). Wheat grain comprises the tree distinct part- bran, germ and endosperm, but when its refined, its loss many valuable nutrients like dietary, antioxidants and other nutrients , which are intact with outer layer of wheat, which are removed from the wheat flour and are discarded or used as a cattle food. Outer layer of