The debranning of common wheat (Triticum aestivum L.) with innovative abrasive rolls

Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions

“…Shetlar, Rankin, Luman and France (1947) reported that the outer pericarp, the inner pericarp, the testa and the aleurone layer, respectively represent 3.9%, 0.9%, 0.7%, and 9.0% of the kernel weight. Therefore, according also to data reported by Bottega et al (2009), Jerkovic et al (2010, and Singh and Singh (2010), pearling up to the 5% level on average removed most of the outer pericarp, while at 5-10% and 10-15% level the aleurone layers were removed.…”

“…In addition, Laca, Mousia, Diaz, Webb, and Pandiella (2006) and Bottega et al (2009) established that the number of bacteria and moulds present in wheat grains, and located in the outer pericarp, can be conspicuously reduced by pearling.…”

“…This could constitute an important technological aspect, since bread containing coarse particle size bran is considered less acceptable in sensory quality than breads containing medium-fine particle size bran (Zhang & Moore, 1999). As far as the major chemical components of wheat kernel is concerned, Bottega et al (2009), andSingh andSingh (2010) reported that pearling level lower than 10% guaranteed low starch and protein losses in the waste and, at the same time, noticeably reduced the detrimental components of kernel (ash, microbial contamination).…”

Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread

“…Before roller milling, debranning of wheat grains improves the yield and degree of flour refinement (Bottega et al, 2009). Overall, debranning allows the recovery of high quality by-products, increases the industrial plant capacity and simplifies the mill flow.…”

“…In order to improve the technological, nutritional, and sensory properties, debranning by-products were micronized, mixed to refined wheat flour and subjected to sourdough or baker's yeast fermentation. Micronization, coupled to air fractionation, was considered a useful tool for improving some technology performances and to enrich the flour fractions of healthy compounds (Bottega et al, 2009;Ferrari, Finocchiaro, Stanca, & Gianinetti, 2009). Many different methods for micronization of cereal grains and related by-products, such as ball-milling, jet-milling, highpressure micronization, based on different processes (impact, shearing, compression, crushing, attrition, infrared heat treatment, etc.…”