Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value

Abstract

This work describes a process for producing durum wheat flour fractions with high potential nutritional value using grain pre-milling hydrothermal treatment and ultra-fine grinding (micronization), coupled with air classification. The difference of bioactive value of the flour fractions in relation to dietary fibre and phenolic compounds was monitored on four durum wheat cultivars by analysing total arabinoxylans, water extractable arabinoxylans and 5- n-alkylresorcinols. The extractability of the analysed compounds was most significantly affected by hydrothermal treatment. On average, the hydrothermally treated kernels compared with the untreated ones presented a marked increase of water extractable arabinoxylans and alkylresorcinols (about 25 and 48%, respectively), whereas slightly lower total arabinoxylans content (about 9%) was detected. The air classification applied on micronized kernels produced two flour fractions, coarse and fine, with the last showing, irrespective of the hydrothermal treatment, an increment of alkylresorcinols (24 and 22% in untreated and treated samples) and of total arabinoxylans (13 and 20% in untreated and treated samples) in comparison with the coarse one. The fine fraction (particles ≤ 120 µm), resulting richer in bioactive compounds, provides an interesting raw material to enrich traditional semolina in which, due to the removal of the external layers, the losses of total arabinoxylans and of alkylresorcinols were more than 60 and 90% alkylresorcinols, respectively, if compared with whole wheat grain.

Characteristics of Bread Made of Various Substitution Ratios of Bran Pulverized by Hammer Mill or Jet Mill

“…Proper intake of dietary fiber reduces the risk of obesity, cardiovascular disease, and type 2 diabetes as well as reduces intestinal passage time [6,7]. Therefore, numerous attempts have been made to incorporate wheat bran into various foods, such as pasta [8][9][10], noodles [11], doughnuts [12], and biscuits [13].…”

A Review Grinding : Teknik dan Prinsip Dasar pada Pengolahan Material

“…Kemudian material atau bahan baku dimasukkan ke dalam silinder pada mesin grinding. Langkah selanjutnya adalah menghidupkan mesin grinding, maka perputaran dari mesin grinding akan menyebabkan bola-bola baja yang terdapat dalam mesin grinding ikut bergerak searah dengan perputaran mesin grinding (71)(72)(73). Pada ketinggian tertentu bola-bola baja tersebut akan terjatuh akibat adanya gravitasi.…”

Optimization of water-heat treatment when making flour from ancient wheat

“…Competitiveness of bakery products is formed at the expense of quality of raw materials, specifically, flour [13]. The technical and economic indicators of flour milling production are greatly influenced by the effectiveness of grain cleaning, its conditioning (water-heat treatment) and crushing (breaking and milling process) [14]. In this case, the share of the influence of water-heat treatment is the largest.…”