Premilling pearling for producing wheat fractions with distinct digestibility and fermentability

Background and objectives Wheat bran contains 16%–18% protein which has a nutritionally balanced amino acid composition but is not fully digestible by human enzymes. The objective of the study was to examine the impact of different levels of pearling wheat prior to milling on protein digestibility i...

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Veröffentlicht in:	Cereal chemistry 2021-05, Vol.98 (3), p.759-773
Hauptverfasser:	De Brier, Niels, Lemmens, Elien, Gomand, Sara V., Verbeke, Kristin, Delcour, Jan A.
Format:	Artikel
Sprache:	eng
Schlagworte:	arabinoxylan ball milling bran protein short‐chain fatty acid wheat pearlings
Online-Zugang:	Volltext
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