Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance

Abstract

Pearling process on wheat grains was evaluated as a strategy to reduce their adverse effect on wholewheat bread (WWB) quality and simultaneously preserve part of the nutrients of the whole grain. The grains were pearled applying different times (25, 125, 225 and 250 s) before milling. Characteristic, nutritional composition and rheology of the pearled wheat flour (P), and their bread-making performance, were analysed. Whole-wheat flour and refined flour (RF) were used as control. P125s, P225s and P250s exhibited a superior nutritional profile concerning RF. P had lower water absorption and led to higher volume bread with lighter crust and crumb compared to WWB. P125s, P225s and P250s bread showed characteristics similar to those of white bread, but their hardness was lower. The improvement resulted from the extraction of the outermost bran layers, a decrease in insoluble dietary fibre, an increase in the proportion of water-soluble pentosans and a lower protein weakening.

Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads

“…Bread, a global staple, is mainly wheat‐based like most baked goods, but other cereals and non‐cereals are being used with (composite flours) and without wheat for health and nutrition that extend to gluten‐free, whole‐meal, and whole‐grain breads (Grafenauer & Curtain, 2018; Roman et al ., 2019; Sharma & Gujral, 2019; Akintayo et al ., 2020; Navarro et al ., 2022). Many bread types are available, and white wheat breads (WWBs) are uniquely a high glycaemic food and, consequently, used with glucose and white rice as global references for quantifying glycaemic indices, GIs (Foster‐Powell et al ., 2002; Sopade, 2017).…”

Effects of particle size in wasted bread flour properties

“…The differences between the properties of flours with different particle sizes have been verified in articles that study different milling systems (Bourre et al ., 2019; Tian et al ., 2022), or in the same milling, but separating different fractions by means of sieves (Belorio et al ., 2019). These differences have been shown to influence the quality of products made with these flours, such as breads (de la Hera et al ., 2013; Navarro et al ., 2022), cakes (Wilderjans et al ., 2013) or cookies (Pareyt & Delcour, 2008). Even though particle size is known to influence flour properties, no study has evaluated its effect on bread flours.…”

Wheat bran enrichment for flour products: Challenges and solutions

“…The novel milling procedure not only improves the SDF and TPC, and protein solubility, and liberates ferulic acid, but also reduces the levels of heavy metals and mycotoxins while increasing the phytic acid content. Further, milling can enhance the color, texture, and volume of flour products (De Paepe et al, 2019; He et al, 2018; Li et al, 2022; Majzoobi et al, 2014; Navarro et al, 2021; Pasha et al, 2020; Silventoinen et al, 2021). The most common technologies for milling WB include hammer mill, cyclone mill, superfine mill, jet mill, instantaneous high‐pressure micro‐grinding, and so on, which are the most straightforward techniques for obtaining large surface area and small particle size of WB.…”