The Study of Particle Size Distribution of Micronized Oat Bran Layer

Dziki, Dariusz; Tarasiuk, Wojciech; Łysiak, Grzegorz; Jochymek, Paweł

doi:10.1515/agriceng-2020-0016

Cited by 8 publications

(6 citation statements)

References 20 publications

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“…The observed mode shift is attributed to the increased presence of the oat bran fraction in flour mixtures, as stated by Dziki et al. (2020).…”

Section: Resultssupporting

confidence: 72%

Structure‐function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads

Rashed,

Pojić,

McDonagh

et al. 2024

Journal of Food Science

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The present work investigated the structure‐function relationship of dry fractionated oat flour (DFOF) as a techno‐functional ingredient using bread as a model system. Mechanically, DFOF fractions (F), that is, F1: <224 µm, F2: 250–280 µm, F3: 280–500 µm, F4: 500–600 µm, and whole oat flour (F5) were blended with white wheat flour at 10%, 30%, and 50% substitution levels for bread making. The blended flours, doughs, and bread samples were assessed for their techno‐functional, nutritional, and structural characteristics. The results of Mixolab and the Rapid Visco Analyzer show that the 50% substituted F3 fraction exhibits the highest water absorption properties (69.53%), whereas the 50% F1 fraction exhibits the highest peak viscosity of the past slurry. Analysis of bread samples revealed a lower particle size of DFOF fractions and higher supplementation levels, increased β‐glucan levels (0.13–1.29 g/100 bread (db), reduced fermentable monosaccharides, that is, glucose (1.44–0.33 g/100 g), and fructose (1.06–0.28 g/100 g). The effect of particle size surpassed the substitution level effect on bread volume reduction. The lowest hardness value for F1 is 10%, and the highest value for F2 is 50%. The total number of cells in the bread slice decreased from the control to the F4 fraction (50%). Multi‐criteria analysis indicated that DFOF fractions produced breads with similar structure and higher nutritional value developed from white wheat flour.Practical ApplicationThe use of mechanically fractionated oat flours fractions in white wheat flour breads can improve the nutritional profile without affecting the physical properties of the bread product. Based on the oat flour fractions, bakers and food processing companies can tailor the bread formulations for high β‐glucan, high fiber, and low reduced sugar claims.

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“…The observed mode shift is attributed to the increased presence of the oat bran fraction in flour mixtures, as stated by Dziki et al. (2020).…”

Section: Resultssupporting

confidence: 72%

Structure‐function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads

Rashed,

Pojić,

McDonagh

et al. 2024

Journal of Food Science

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“…The sterilized OH was micronized using an impact classifier mill equipped with a rotor disc with 12 hammers and a classifier [ 30 ]. The mill was integrated with a centrifugal fan (airflow 2 m 3 ∙s −1 ).…”

Section: Methodsmentioning

confidence: 99%

“…For each speed of the rotor disc, six different classifier wheel speeds were applied: 480, 965, 1450, 1930, 2410, and 2890 rpm. A detailed description of the mill used in this study was given by Dziki et al [ 30 ].…”

Section: Methodsmentioning

confidence: 99%

Micronized Oat Husk: Particle Size Distribution, Phenolic Acid Profile and Antioxidant Properties

2021

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Oat husk (OH; hull) is a by-product generated from oat processing and is rich in insoluble fibre and phenolic compounds. The aim of this work was to study the particle size distribution, antioxidant activity, and phenolic profile of micronized OH. For this purpose, the hull was first sterilized using superheated steam and was then ground using an impact classifier mill. The particle size distribution (PSD) of the ground husk was determined using the laser diffraction method and the parameters characterizing the PSD of the ground husk, and its antioxidant activity were calculated. In addition, UPLC-MS/MS analysis of phenolic acids was also performed. Micronization of the sterilized husk effectively decreased the size of the particles, and with the increasing speed of the rotor and classifier, the median size of the particles (d50) decreased from 63.8 to 16.7 µm. The following phenolic acids were identified in OH: ferulic, caffeic, p-hydroxybenzoic, vanillic, syringic, and synapic acid. Ferulic acid constituted about 95% of total phenolic acids. The antioxidant activity of the obtained extracts increased as the particle size of the micronized husk decreased. The highest half maximal inhibitory concentration (EC50 index) was found for chelating power, and the lowest was found in the case of radical scavenging activity against DPPH.

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“…To process cereal grains or by-products obtained from the processing of cereals, dry grinding is the most frequently used method. The UFG methods that have been extensively used for the processing of cereals are jet milling (high-speed airflow pulverization) [47], ball milling [48], and different kinds of impact milling techniques [49,50]. Kołodziejczyk et al [31] developed a technology for the milling of high-fiber rye flour using a ball mill followed by a roller mill and the fractionation of wholemeal flour by sieving.…”

Section: Rye Flour Millingmentioning

confidence: 99%

Rye Flour and Rye Bran: New Perspectives for Use

Dziki

2022

Processes

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Rye (Secale cereale L.) is abundantly cultivated in countries like Europe and North America, particularly in regions where soil and climate conditions are unfavorable for the growth of other cereals. Among all the cereals generally consumed by human beings, rye grains are characterized by the presence of the highest content of fiber. They are also a rich source of many phytochemical compounds, which are mainly distributed in the outer parts of the grain. This review focuses on the current knowledge regarding the characteristics of rye bran and wholemeal rye flour, as well as their applications in the production of both food and nonfood products. Previous studies have shown that the physicochemical properties of ground rye products are determined by the type of milling technique used to grind the grains. In addition, the essential biologically active compounds found in rye grains were isolated and characterized. Subsequently, the possibility of incorporating wholemeal rye flour, rye bran, and other compounds extracted from rye bran into different industrial products is discussed.

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The Study of Particle Size Distribution of Micronized Oat Bran Layer

Cited by 8 publications

References 20 publications

Structure‐function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads

Structure‐function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads

Micronized Oat Husk: Particle Size Distribution, Phenolic Acid Profile and Antioxidant Properties

Rye Flour and Rye Bran: New Perspectives for Use

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