Structure, chemical composition and enzymatic activities of pearlings and bran obtained from pearled wheat (Triticum aestivum L.) by roller milling

Brier, Niels De; Hemdane, Sami; Dornez, Emmie; Gomand, Sara; Delcour, Jan A.; Courtin, Christophe M.

doi:10.1016/j.jcs.2014.12.009

Cited by 42 publications

(49 citation statements)

References 25 publications

(35 reference statements)

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“…Similarly, to our results of protein in Santa Catarina State (Table ), De Brier et al () did not report significant differences in protein content after pearling process.…”

Section: Discussionsupporting

confidence: 89%

“…The highest concentration of minerals is located in the outermost layers of the grains—pericarp and aleurone layer (Belitz & Grosch, ). Other studies reported the same pattern (Ciccoritti et al, ; De Brier et al, ). Ash contents ranged from 3.3% to 4.2% in the flours obtained from debranned kernels and were thus lower than that of regular bran (6.1%) (De Brier et al, ).…”

Section: Discussionsupporting

confidence: 61%

“…These results are mostly explained by the higher concentration of the protein in the outermost parts of the grain (pericarp and aleurone layers), which represent about 20% of the total proportion of proteins in the grain (Brouns, Hemery, Price, & Anson, ). The aleurone is relatively rich in proteins and minerals (Delcour & Hoseney, ; De Brier et al, ).…”

Section: Discussionmentioning

confidence: 99%

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Effect of debranning process on deoxynivalenol content in whole‐wheat flours

et al. 2019

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Background and objectives Post‐harvest mitigation strategies are essential to reduce mycotoxin contamination in wheat‐based foods. The study aimed to evaluate the effect of the debranning process on the deoxynivalenol content in whole‐wheat flour naturally contaminated by Fusarium spp. Thirty commercial wheat samples were used and were obtained in Southern Brazil Region in 2015 crop season. Findings The highest DON contamination level was found in the no‐debranned samples and the outermost fraction (extraction rate >95%), which corresponds to the debranning time of 15 s. When all debranning times were included in the analysis, only the samples from Paraná State had the DON content significantly reduced after the debranning. Conclusions The debranning process reduced the DON content in whole‐wheat flour with lower to moderate levels of contamination, corresponding to DON content of 1.032 and 1.174 µg/kg, obtained in Paraná and Rio Grande do Sul States, respectively. Significance and novelty These results are important for wheat supply chain to meet the legislation requirements and to produce safer foods.

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“…Similarly, to our results of protein in Santa Catarina State (Table ), De Brier et al () did not report significant differences in protein content after pearling process.…”

Section: Discussionsupporting

confidence: 89%

Section: Discussionsupporting

confidence: 61%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of debranning process on deoxynivalenol content in whole‐wheat flours

et al. 2019

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“…In contrast to what is the case for white flour (Gerits et al 2013), the totality of lipids in bran cannot be obtained by extracting directly with WSB (doing so yields only 2.70% dm [results not shown]). The pearlings 3%, which were clearly enriched in pericarp tissue (De Brier et al 2015d), had the lowest lipid content (2.31% dm) of all bran samples investigated. Antoine et al (2004) andDe Brier et al (2015a) earlier showed that the extraction of intracellular components such as phytate and protein is hampered by the aleurone cell walls.…”

Section: Resultsmentioning

confidence: 89%

“…Removing only 3% of the grain weight abrades mainly pericarp and leaves the underlying tissues more or less intact (De Brier et al 2015d). Removing only 3% of the grain weight abrades mainly pericarp and leaves the underlying tissues more or less intact (De Brier et al 2015d).…”

Section: Resultsmentioning

confidence: 99%

Pearling Affects the Lipid Content and Composition and Lipase Activity Levels of Wheat (Triticum aestivum L.) Roller Milling Fractions

Brier

Delcour

2017

Cereal Chem

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Cereal Chem. 94(3):588-593Wheat bran contains most of the dietary fiber, vitamins, minerals, and antioxidants of the grain. Unfortunately, it readily deteriorates upon storage because it has high lipid contents and lipase activity levels, which can cause rancidity and, hence, when used in food systems, inferior product quality. We here examined the lipid composition and the lipase activities of wheat bran and the impact of pearling prior to milling thereupon. The lipid content of the outer bran layers (2.31% on a dry matter [dm] basis) is lower than that of regular bran (3.81% dm).Nevertheless, these layers have the highest concentration of free fatty acids (FFA, 0.56% dm), which is ascribed to lipid hydrolysis. Indeed, the lipase activity levels in the peripheral layers were three times higher than in the bran itself. Abrading these tissues by pearling prior to milling yielded a bran fraction with about 30% lower FFA content and 30% lower lipase activity level. Pearling offers opportunities to lower the FFA content and lipase activity levels in wheat bran and, hence, to contribute to an improved storage stability of bran. † Corresponding

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