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. 2022 Oct;59(10):3881-3887.
doi: 10.1007/s13197-022-05411-6. Epub 2022 Mar 7.

Pre milling debranning of wheat with a commercial system to improve flour quality

Ricardo Barroso Lopes  1 , Elieser Salman Posner  2 , Aline Alberti  1 , Ivo Mottin Demiate  1
Affiliations

Pre milling debranning of wheat with a commercial system to improve flour quality

Ricardo Barroso Lopes et al. J Food Sci Technol. 2022 Oct.

Abstract

In the present study wheat (Triticum aestivum) cultivars were treated with industrial debranning step pre-milling both in a laboratory and a commercial mill to evaluate the benefits of this technology. Different levels of removal of wheat external layers were made (0 to 6%) and the results showed improved color of the flours (0.22 L* value units). Ash contents increased by 8.6% with debranning level, as a result of incorporating high ash aleurone layer in the resulted flour. The α-amylase activity was reduced by 33.8% and 19.8%, for the wheat and flour, respectively. Another benefit was the dropping of 70.6% of the deoxynivalenol (DON) levels. The experimental baking of flours produced with a wheat mix made up 40% Quartzo, 40% Baguette and 20% CD 150 varieties in a commercial mill after debranning resulted in breads with lighter crumb and crust color.

Keywords: Abrasion; Ash level; Bread; Falling number; Triticum aestivum.

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Conflict of interest statement

Conflict of interestThe authors declare no conflict of interest.

Figures

Fig. 1
Fig. 1
SEM-FEG of wheat kernels. 20 × magnification; a, b, c and d represent the percentages of removal of external layers: 0, 2, 4 and 6%, respectively. Furthermore, 500 × magnification. f, g, h and i, respectively, 0, 2, 4 and 6% removal
Fig. 2
Fig. 2
Experimental baking: crust and crumb color and general appearance; a, c: 6% debranning; b, d: 2% debranning
See this image and copyright information in PMC

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