2024
DOI: 10.1111/ijfs.17383
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Characterising the effect of commercial wheat grain milling methods on wheat bran characteristics

Praveen Saini,
Akhouri Sanjay Kumar Sinha,
Kamlesh Prasad

Abstract: SummaryTo assess the effect of wheat milling or bran separation method, five wheat bran fractions, one from stone milling (SB), two from roller flour milling (coarse: RB1, fine: RB2), and two from grain pearling (0–3%: PB1, 3–6%: PB2) were analysed. Physiological properties provided good physical and flow characteristics of SB fraction; however, it was the darkest. Particle size was in the order of RB1 > SB > RB2 > PB1 > PB2. The fibre analysis showed the highest insoluble fibre components for RB1,… Show more

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