Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pasta

Alzuwaid, Nabeel T.; Fellows, Christopher M.; Laddomada, Barbara; Sissons, Mike

doi:10.1016/j.jcs.2020.103033

Cited by 25 publications

(21 citation statements)

References 27 publications

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“…The ash content is an important quality parameter influenced both by genetic and environmental factors and associated with bran content [21]. In this study, the assay of the ash percentage proved useful to better characterize each air-classified fraction in any case containing both bran and semolina particles in different ratios.…”

Section: Discussionmentioning

confidence: 99%

“…The inclusion of bran particles in wheat millings leads to technological disadvantages and worsens end-products quality compared to refined semolina or flour-based processes and products, causing, among other effects, a decrease in bread loaf volume, textural changes, and color changes [24]. These effects are more severe, especially at 20% incorporated bran, reducing pasta quality; yet, a reduced impact occurs at the same percentage of incorporation using finer bran [21]. In general, bran supplementation also has a positive effect due to the increase in polyphenols and phytosterols in end-products.…”

Section: Discussionmentioning

confidence: 99%

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Bran-Enriched Milled Durum Wheat Fractions Obtained Using Innovative Micronization and Air-Classification Pilot Plants

Cammerata

Sestili

Laddomada

et al. 2021

Foods

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Dietary guidelines recommend the consumption of unprocessed, or minimally processed, wheat foods because they are richer in health-promoting components (i.e., minerals, vitamins, lignans, phytoestrogens, and phenolic compounds) compared to traditionally refined products. The design and implementation of technological solutions applied to the milling process are becoming a key requirement to obtain less refined mill products characterized by healthier nutritional profiles. This study presents the development of an upgraded micronization plant and of a modified air-classification plant to produce several novel types of durum wheat milling fractions, each enriched in bran particles of different sizes (from 425 µm > Ø to Ø < 180 µm) and percentage ratios. A preliminary quality assessment of the milling fractions was carried out by measuring yield percentages and ash content, the latter being related to detect the presence of bran particles. A wide array of milling fractions with different original particle size compositions was provided through the study of the process. Results indicate the ability of the novel pilot plants to produce several types of less refined milling fractions of potential interest for manufacturing durum wheat end-products beneficial for human health.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Bran-Enriched Milled Durum Wheat Fractions Obtained Using Innovative Micronization and Air-Classification Pilot Plants

Cammerata

Sestili

Laddomada

et al. 2021

Foods

Self Cite

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“…Bran fractions were obtained from durum wheat described in detail previously [12] and summarised in Figure 1. All fractions are referred to as CB, FB, 425, 315, 250, 180, and <180 throughout the manuscript.…”

Section: Methodsmentioning

confidence: 99%

“…Particle size distribution of bran fractions were analysed using a Mastersizer Hydro 3000LV laser diffraction analyser as described previously [12]. Median particle size diameter, D50 (value of particle diameter at 50% in cumulative distribution) for fraction is the mean of three data values.…”

Section: Bran Particle Size Distributionmentioning

confidence: 99%

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Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality

Alzuwaid

Pleming²,

Fellows

et al. 2021

Foods

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Wheat bran is a conventional by-product of the wheat milling industry mainly used for animal feed. It is a rich and inexpensive source of phytonutrients, so is in demand for fibre-rich food products but creates quality issues when incorporated into bread. The purpose of this study was to characterize the physicochemical properties and phytochemical composition of different size durum bran fractions and show how they impact bread quality. Durum wheat (Triticum durum Desf.) was milled to create a coarse bran fraction (CB), which was further ground into a finer fraction (FB) which was sieved using four screens with apertures 425, 315, 250, 180, and <180 µm to create a particle size range of 1497 to 115 µm. All fractions contained phytosterol with highest in the 180 and FB, while total phenolic acids and antioxidant capacity was highest in CB and 425. Use of the fractions in a leavened common wheat (T. aestivum L.) bread formula at 10% incorporation negatively impacted bread loaf volume, colour, and texture compared to standard loaves, with CB having the least impact. Results suggest that to combine the highest phytochemical content with minimal impact on bread quality, bran particle size should be considered, with CB being the best choice.

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Content of minerals and deoxynivalenol in the air‐classified fractions of durum wheat

et al. 2021

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Background and objectives Durum wheat (Triticum durum Desf.), such as other cereals, contains several interesting bioactive compounds mostly found within the coating structure of the kernel; also, these structures included in the bran fractions, contain the highest concentration of both minerals and organic contaminants (mycotoxins). The purpose of this project was to employ the micronization and air‐classification technology to obtain fewer refined milling fractions with an adequate good quality in regard to safety and nutritional aspects to manufacture end products (e.g., pasta). Findings The results have identified the milling fraction as the best compromise among satisfactory technological traits, high decrease of cadmium (−83%) and lead (−59%) in comparison to the whole grain, high content of iron (+37%), and the maintenance of useful elements (calcium, potassium, and magnesium). A significant decrease of the deoxynivalenol (−16%) content, as compared with the micronized sample, and a not significant increase (+19%), if compared with semolina, have occurred. Conclusions The air‐classification process has been used as an appropriate tool to reach a good compromise between minerals and deoxynivalenol content in milling fractions. Significance and novelty The same process has proved to be a proper technology to produce high‐quality mixtures suitable to obtain both healthier end products and better raw matter exploitation.

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Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pasta

Cited by 25 publications

References 27 publications

Bran-Enriched Milled Durum Wheat Fractions Obtained Using Innovative Micronization and Air-Classification Pilot Plants

Bran-Enriched Milled Durum Wheat Fractions Obtained Using Innovative Micronization and Air-Classification Pilot Plants

Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality

Content of minerals and deoxynivalenol in the air‐classified fractions of durum wheat

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