Pre milling debranning of wheat with a commercial system to improve flour quality
In the present study wheat ( Triticum aestivum ) cultivars were treated with industrial debranning step pre-milling both in a laboratory and a commercial mill to evaluate the benefits of this technology. Different levels of removal of wheat external layers were made (0 to 6%) and the results showed...
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| Veröffentlicht in: | Journal of food science and technology 2022-10, Vol.59 (10), p.3881-3887 |
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| creator | Barroso Lopes, Ricardo Salman Posner, Elieser Alberti, Aline Mottin Demiate, Ivo |
| description | In the present study wheat (
Triticum aestivum
) cultivars were treated with industrial debranning step pre-milling both in a laboratory and a commercial mill to evaluate the benefits of this technology. Different levels of removal of wheat external layers were made (0 to 6%) and the results showed improved color of the flours (0.22 L* value units). Ash contents increased by 8.6% with debranning level, as a result of incorporating high ash aleurone layer in the resulted flour. The α-amylase activity was reduced by 33.8% and 19.8%, for the wheat and flour, respectively. Another benefit was the dropping of 70.6% of the deoxynivalenol (DON) levels. The experimental baking of flours produced with a wheat mix made up 40%
Quartzo
, 40%
Baguette
and 20% CD 150 varieties in a commercial mill after debranning resulted in breads with lighter crumb and crust color. |
| doi_str_mv | 10.1007/s13197-022-05411-6 |
| format | Article |
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Triticum aestivum
) cultivars were treated with industrial debranning step pre-milling both in a laboratory and a commercial mill to evaluate the benefits of this technology. Different levels of removal of wheat external layers were made (0 to 6%) and the results showed improved color of the flours (0.22 L* value units). Ash contents increased by 8.6% with debranning level, as a result of incorporating high ash aleurone layer in the resulted flour. The α-amylase activity was reduced by 33.8% and 19.8%, for the wheat and flour, respectively. Another benefit was the dropping of 70.6% of the deoxynivalenol (DON) levels. The experimental baking of flours produced with a wheat mix made up 40%
Quartzo
, 40%
Baguette
and 20% CD 150 varieties in a commercial mill after debranning resulted in breads with lighter crumb and crust color.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-022-05411-6</identifier><identifier>PMID: 36193367</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Aleurone layer ; Ashes ; Baking ; Bread ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Color ; Cultivars ; Deoxynivalenol ; Flour ; Food ; Food Science ; Gluten ; Laboratories ; Nutrition ; Original ; Original Article ; Triticum aestivum ; Wheat ; α-Amylase</subject><ispartof>Journal of food science and technology, 2022-10, Vol.59 (10), p.3881-3887</ispartof><rights>Association of Food Scientists & Technologists (India) 2022</rights><rights>Association of Food Scientists & Technologists (India) 2022.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c430t-db5e2e5b6db375bc3acab45f0cdc95598d7bd8f76d2bf781766abaf11dc662e43</citedby><cites>FETCH-LOGICAL-c430t-db5e2e5b6db375bc3acab45f0cdc95598d7bd8f76d2bf781766abaf11dc662e43</cites><orcidid>0000-0002-5609-0186</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9525502/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9525502/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,315,728,781,785,886,27929,27930,41493,42562,51324,53796,53798</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36193367$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Barroso Lopes, Ricardo</creatorcontrib><creatorcontrib>Salman Posner, Elieser</creatorcontrib><creatorcontrib>Alberti, Aline</creatorcontrib><creatorcontrib>Mottin Demiate, Ivo</creatorcontrib><title>Pre milling debranning of wheat with a commercial system to improve flour quality</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>In the present study wheat (
Triticum aestivum
) cultivars were treated with industrial debranning step pre-milling both in a laboratory and a commercial mill to evaluate the benefits of this technology. Different levels of removal of wheat external layers were made (0 to 6%) and the results showed improved color of the flours (0.22 L* value units). Ash contents increased by 8.6% with debranning level, as a result of incorporating high ash aleurone layer in the resulted flour. The α-amylase activity was reduced by 33.8% and 19.8%, for the wheat and flour, respectively. Another benefit was the dropping of 70.6% of the deoxynivalenol (DON) levels. The experimental baking of flours produced with a wheat mix made up 40%
Quartzo
, 40%
Baguette
and 20% CD 150 varieties in a commercial mill after debranning resulted in breads with lighter crumb and crust color.</description><subject>Aleurone layer</subject><subject>Ashes</subject><subject>Baking</subject><subject>Bread</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Color</subject><subject>Cultivars</subject><subject>Deoxynivalenol</subject><subject>Flour</subject><subject>Food</subject><subject>Food Science</subject><subject>Gluten</subject><subject>Laboratories</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Triticum 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Triticum aestivum
) cultivars were treated with industrial debranning step pre-milling both in a laboratory and a commercial mill to evaluate the benefits of this technology. Different levels of removal of wheat external layers were made (0 to 6%) and the results showed improved color of the flours (0.22 L* value units). Ash contents increased by 8.6% with debranning level, as a result of incorporating high ash aleurone layer in the resulted flour. The α-amylase activity was reduced by 33.8% and 19.8%, for the wheat and flour, respectively. Another benefit was the dropping of 70.6% of the deoxynivalenol (DON) levels. The experimental baking of flours produced with a wheat mix made up 40%
Quartzo
, 40%
Baguette
and 20% CD 150 varieties in a commercial mill after debranning resulted in breads with lighter crumb and crust color.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>36193367</pmid><doi>10.1007/s13197-022-05411-6</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0002-5609-0186</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1155 |
| ispartof | Journal of food science and technology, 2022-10, Vol.59 (10), p.3881-3887 |
| issn | 0022-1155 0975-8402 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_9525502 |
| source | SpringerNature Journals; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Aleurone layer Ashes Baking Bread Chemistry Chemistry and Materials Science Chemistry/Food Science Color Cultivars Deoxynivalenol Flour Food Food Science Gluten Laboratories Nutrition Original Original Article Triticum aestivum Wheat α-Amylase |
| title | Pre milling debranning of wheat with a commercial system to improve flour quality |
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