Optimization of superheated steam treatment conditions for wheat aleurone layer flour

Abstract Although, wheat aleurone layer flour (WALF) is a good source of nutrients, it has certain disadvantages due relatively high levels of lipids and various of microorganisms and enzymes. Therefore, in the current study, the effect of superheated steam (SS) treatment on stabilization of WALF was investigated. This study aims to explore the effects of SS treatment on the degradation of free fatty acids of WALF under different conditions. The optimal process was obtained by an orthogonal optimization experiment, including optimized SS temperature, material moisture and treatment time. Results showed that the free fatty acids content of WALF significantly were decreased with SS treatment as the increase of treatment temperature, material moisture content and treatment times (p