Barroso Lopes Ricardo, Salman Posner Elieser, Alberti Aline, Mottin Demiate Ivo
State University of Ponta Grossa, Graduate Program in Food Science and Technology, Av Carlos Cavalcanti 4748, Ponta Grossa, PR 84030900 Brazil.
Ganei Tikwa, Israel.
J Food Sci Technol. 2022 Oct;59(10):3881-3887. doi: 10.1007/s13197-022-05411-6. Epub 2022 Mar 7.
In the present study wheat () 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% , 40% and 20% CD 150 varieties in a commercial mill after debranning resulted in breads with lighter crumb and crust color.
在本研究中，小麦（）品种在实验室和商业磨坊中均在制粉前进行工业去皮处理，以评估该技术的益处。进行了不同程度的小麦外层去除（0%至6%），结果表明面粉颜色得到改善（明度值增加0.22个单位）。由于在所得面粉中掺入了高灰分的糊粉层，灰分含量随去皮程度增加了8.6%。小麦和面粉的α-淀粉酶活性分别降低了33.8%和19.8%。另一个好处是脱氧雪腐镰刀菌烯醇（DON）含量下降了70.6%。在商业磨坊中，对去皮后的由40%、40%和20% CD 150品种组成的小麦混合物制得的面粉进行实验烘焙，得到的面包内部组织和外皮颜色更浅。
