Wheat is a worldwide staple food for centuries. However, several debates and questions about the effect of wheat intake versus human health started to emerge in the last decades. Wheat is one of the main sources of carbohydrates and bioactive compounds,
the composition of fatty acids of wheat germ oil had no obviously change and no trans fatty acids existed;the POV of the oil became higher as the processing time prolonging;the content of water in wheat germ was reduced with the increase of processing time;the microwave radiation time had ...
First, there is the breaking (milling) of the whole caryopses, followed by the separation by sifting of the generated fragments, which may be composed by the endosperm only or by parts of the endosperm together with bran and germ, which are sent to subsequent steps of milling and separation...
Brancourt-Hulmel M, Heumez E, Pluchard P, Beghin D, Depatureaux C, Giraud A, Le Gouis J (2005) Indirect versus direct selection of winter wheat for low input or high input levels. Crop Sci 45:1427–1431Brancourt-Hulmel M, Heumez E, Pluchard P, Beghin D, Depatureaux C, ...
Nowadays in Western countries most cereals are consumed after milling, that involves the removal of the outer layers of the grain (bran and germ) and the preservation of the starch-rich white endosperm. In so doing, milling takes out a significant amount of the key nutritional components from ...
The aim of milling in a roller-mill is a gradual reduction of the endosperm to desired particle sizes, after the bran and germ have been separated from the endosperm (Ziegler and Greer, 1971b). The final composition of the flour is achieved through blending of different flour fractions to ...
Stone-ground whole wheat flour is characterised by coarse bran particles and high germ content. Five wheat cultivars were grown over a 3-year period in eig... P Gelinas,C Morin,JF Reid,... - 《International Journal of Food Science & Technology》 被引量: 33发表: 2010年 ...
Considering the recent interest of research on the topic of wheat bran proteins, it might be useful to specify here that several types of proteins are found in the wheat embryo and germ, of which WGA is only a small part. The wheat germ, for example, is rich in globulins (WGG), whic...
Wheat grains consist primarily of bran, germ, and endosperm, with the outer layer being the bran. Wheat bran contains approximately 8–12% moisture, 13–18% protein, 36–57% carbohydrates (typically 40% dietary fiber and 10% starch), 5–6% ash, 4–5.5% fat, and 1% phenolic compounds [...
On average, 10–15% of the wheat kernel is dietary fiber, with nearly all of this found in the bran. White flour production, which removes the bran and germ from the wheat kernel, results in the loss of 98% of the dietary fiber found in wheat [24,25,26]. Fiber plays an essential...