Dry processes to develop wheat fractions and products with enhanced nutritional quality

Hémery, Youna; Rouau, Xavier; Lullien-Pellerin, Valérie; Barron, Cécile; Abécassis, Joël

doi:10.1016/j.jcs.2007.09.008

Cited by 278 publications

(190 citation statements)

References 96 publications

Supporting

Mentioning

176

Contrasting

Unclassified

Order By: Relevance

“…sieving, air-classification, electrostatic separation etc. ; Hemery et al, 2007). A combination of wet and dry technologies has also been used (Nordlund et al, 2013b).…”

Section: Introductionmentioning

confidence: 99%

Chemical and nutritional characteristics of high-fibre rye milling fractions

Kołodziejczyk

Makowska

Pospieszna

et al. 2018

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

Background. Many studies have demonstrated the potential health benefits of consuming more high-fibre cereal-based food products. Therefore, there is a need to discover new ways to improve the overall nutritional balance of refined cereal products and focus on increasing their dietary fibre content, at the expense of readily digestible carbohydrates. Material and methods. Lab-scale milling and sieving of whole rye grain was used to obtain two fractions rich in dietary fibre. The fractions were analysed and compared, in terms of microstructure, chemical composition and nutritional quality. Results. The two fractions significantly obtained differed in their particle size and contents of minerals, available saccharides, and nutritional fractions of starch and dietary fibre and its major components. The total dietary fibre concentrations in the coarse and fine fractions were 50.0 and 36.0 g/100 g, respectively, i.e. three and 2.2 times higher than that of wholegrain rye flour. Both fractions also differed in their relative proportions of major fibre components. In the fine fraction, the levels of soluble fibre, as well as soluble arabinoxylans and fructans, were significantly higher than those in the coarse fraction. Conclusions. It was shown that the application of a simple dry-fractionation method to wholemeal rye flour allows the preparation of two rye products which can serve as concentrated sources of dietary fibre low in available saccharides.

show abstract

“…sieving, air-classification, electrostatic separation etc. ; Hemery et al, 2007). A combination of wet and dry technologies has also been used (Nordlund et al, 2013b).…”

Section: Introductionmentioning

confidence: 99%

Chemical and nutritional characteristics of high-fibre rye milling fractions

Kołodziejczyk

Makowska

Pospieszna

et al. 2018

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

show abstract

“…The yield and purity of protein-rich fractions resulting from the separation of protein from the other cell components depends strongly on the milling operation and milling quality. Wheat bran separation has been studied using different dry fractionation methods (24)(25)(26). The fractionated aleurone layer can contain twice as much protein (up to 21%) compared with wheat bran (10% protein) (26).…”

Section: Fractionation and Extraction Of Proteins From Cereal Side-stmentioning

confidence: 99%

“…Wheat bran separation has been studied using different dry fractionation methods (24)(25)(26). The fractionated aleurone layer can contain twice as much protein (up to 21%) compared with wheat bran (10% protein) (26). However, the separation of the aleurone layer requires a specific method called electrostatic separation, which is still considered too expensive for processes with high throughput and relatively low-value end products.…”

Section: Fractionation and Extraction Of Proteins From Cereal Side-stmentioning

confidence: 99%

Cereal Side-Streams as Alternative Protein Sources

et al. 2017

View full text Add to dashboard Cite

Why Develop Cereal Side-Streams as New Protein Sources?There is a global need to increase dietary intake of plant protein to gain sustainability, food security, and nutritional benefits. The side-streams from cereal grain processing offer large quantities of underexploited raw materials with the potential for use in new plant-based food ingredients. Efficient use of these side-streams as food ingredients would improve processing and raw material efficiency. Moreover, the availability of new protein ingredients will create business opportunities for new plant-based food and protein product concepts and diversify consumer choices by providing new healthy food options.To harness the potential of cereal side-streams, technologically and economically feasible and sustainable technologies need to be developed for the concentration of proteins from solid and liquid material streams. Protein functionality must also be improved to develop new food concepts that meet consumer demands. New technologies are required at different processing stages. First, feasible and sustainable processes are needed to fractionate, concentrate, and isolate protein from solid and liquid cereal side-streams. Second, the technological functionality and sensory properties (e.g., solubility, emulsifying, and foaming ability) of protein-rich fractions need to be improved, and food concepts in which new protein ingredients are utilized either as performance proteins or as sources of dietary protein must be developed. At the same time, we must assess process scenarios in which protein ingredients are developed sustainably, and the basic socioeconomic performance of the product system must be evaluated. Finally, for the new business ecosystem to be viable, it is important to establish business cases, including new value chains in the food industry, for resource efficiency and sustainable plant-based protein ingredients.To realize these objectives, close collaboration throughout the value chain and new partnerships within the industry are needed. Companies from both the ingredient and food production sectors and research partners covering technology, research, and analytics should collaborate to generate novel technological concepts that will enable new business development.

show abstract

“…The bakery products include bread (white, brown, whole wheat and other variety breads), rolls (hamburger, hotdog, muffins and bread type rolls), sweet yeast goods (doughnuts), soft cakes, pies, pizza crust, cookies and crackers (Lou and Wilson, 1998). In the flour milling industry, bran is an important by product with several uses (Hemery et al, 2007;Javed et al, 2012). Wheat bran can be used as an alternative to synthetic medium in fermentation processes (Pandey, 1992).…”

Section: Wheatmentioning

confidence: 99%

Utilisation of common grain crops in Zimbabwe

Ch¹,

iposha²,

Chagonda³

et al. 2013

Afr. J. Food Sci.

View full text Add to dashboard Cite

Grain production in Zimbabwe is very important to food security of the country and therefore should be promoted. Potentially, knowledge on utilisation and value addition of grain crops can be viewed as strong strategies in promoting its production. Value addition results in various products from each grain crop and this may increase utilisation and profitability. In this review paper, an attempt is made to describe the utilisation and value addition of common grain crops to Zimbabwe which include maize, soybeans, wheat, sorghum, groundnuts, pearl millets, bambara nuts and cowpea.

show abstract

Dry processes to develop wheat fractions and products with enhanced nutritional quality

Cited by 278 publications

References 96 publications

Chemical and nutritional characteristics of high-fibre rye milling fractions

Chemical and nutritional characteristics of high-fibre rye milling fractions

Cereal Side-Streams as Alternative Protein Sources

Utilisation of common grain crops in Zimbabwe

Contact Info

Product

Resources

About