Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour

The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese leavened pancakes (CLP) qualities of whole wh...

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Autores principales:	Wenfei Tian, Jingyang Tong, Xiaoyue Zhu, Philipp Fritschi Martin, Yonghui Li, Zhonghu He, Yan Zhang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	milling methods dietary fiber phenolic acid steamed bread leavened pancake Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/0bb5cfcbdadc490db75f1daaa212e856
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id	oai:doaj.org-article:0bb5cfcbdadc490db75f1daaa212e856
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spelling	oai:doaj.org-article:0bb5cfcbdadc490db75f1daaa212e8562021-11-25T17:36:30ZEffects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour10.3390/foods101128572304-8158https://doaj.org/article/0bb5cfcbdadc490db75f1daaa212e8562021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2857https://doaj.org/toc/2304-8158The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese leavened pancakes (CLP) qualities of whole wheat flour (WWF). The results indicated that WWF-1 from the reconstitution of brans processed by a hammer mill had the best CSB and CLP quality overall. WWF from entire grain grinding by a jet mill (65 Hz) contained the highest concentration of bioactive components including dietary fibers (DF) and phenolic acids. A finer particle size did not necessarily result in a higher content of phenolic antioxidants in WWF. DF contents and damaged starch were negatively correlated with CSB and CLP quality. Compromised reduced quality observed in CLP made from WWF indicated its potentially higher acceptance as a whole-grain product.Wenfei TianJingyang TongXiaoyue ZhuPhilipp Fritschi MartinYonghui LiZhonghu HeYan ZhangMDPI AGarticlemilling methodsdietary fiberphenolic acidsteamed breadleavened pancakeChemical technologyTP1-1185ENFoods, Vol 10, Iss 2857, p 2857 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	milling methods dietary fiber phenolic acid steamed bread leavened pancake Chemical technology TP1-1185
spellingShingle	milling methods dietary fiber phenolic acid steamed bread leavened pancake Chemical technology TP1-1185 Wenfei Tian Jingyang Tong Xiaoyue Zhu Philipp Fritschi Martin Yonghui Li Zhonghu He Yan Zhang Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour
description	The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese leavened pancakes (CLP) qualities of whole wheat flour (WWF). The results indicated that WWF-1 from the reconstitution of brans processed by a hammer mill had the best CSB and CLP quality overall. WWF from entire grain grinding by a jet mill (65 Hz) contained the highest concentration of bioactive components including dietary fibers (DF) and phenolic acids. A finer particle size did not necessarily result in a higher content of phenolic antioxidants in WWF. DF contents and damaged starch were negatively correlated with CSB and CLP quality. Compromised reduced quality observed in CLP made from WWF indicated its potentially higher acceptance as a whole-grain product.
format	article
author	Wenfei Tian Jingyang Tong Xiaoyue Zhu Philipp Fritschi Martin Yonghui Li Zhonghu He Yan Zhang
author_facet	Wenfei Tian Jingyang Tong Xiaoyue Zhu Philipp Fritschi Martin Yonghui Li Zhonghu He Yan Zhang
author_sort	Wenfei Tian
title	Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour
title_short	Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour
title_full	Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour
title_fullStr	Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour
title_full_unstemmed	Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour
title_sort	effects of different pilot-scale milling methods on bioactive components and end-use properties of whole wheat flour
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/0bb5cfcbdadc490db75f1daaa212e856
work_keys_str_mv	AT wenfeitian effectsofdifferentpilotscalemillingmethodsonbioactivecomponentsandendusepropertiesofwholewheatflour AT jingyangtong effectsofdifferentpilotscalemillingmethodsonbioactivecomponentsandendusepropertiesofwholewheatflour AT xiaoyuezhu effectsofdifferentpilotscalemillingmethodsonbioactivecomponentsandendusepropertiesofwholewheatflour AT philippfritschimartin effectsofdifferentpilotscalemillingmethodsonbioactivecomponentsandendusepropertiesofwholewheatflour AT yonghuili effectsofdifferentpilotscalemillingmethodsonbioactivecomponentsandendusepropertiesofwholewheatflour AT zhonghuhe effectsofdifferentpilotscalemillingmethodsonbioactivecomponentsandendusepropertiesofwholewheatflour AT yanzhang effectsofdifferentpilotscalemillingmethodsonbioactivecomponentsandendusepropertiesofwholewheatflour
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Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour

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