Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions

Durum wheat milling is a key process step to improve the quality and safety of final products. The aim of this study was to characterize three bran-enriched milling fractions (i.e., F250, G230 and G250), obtained from three durum wheat grain samples, by using an innovative micronization and air-clas...

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Autores principales:	Alessandro Cammerata, Barbara Laddomada, Francesco Milano, Francesco Camerlengo, Marco Bonarrigo, Stefania Masci, Francesco Sestili
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	durum wheat air-classified fractions alveographic properties antioxidants starch ATI Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/d29f2d04634c4e62887afe332531939f
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spelling	oai:doaj.org-article:d29f2d04634c4e62887afe332531939f2021-11-25T17:36:04ZQualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions10.3390/foods101128172304-8158https://doaj.org/article/d29f2d04634c4e62887afe332531939f2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2817https://doaj.org/toc/2304-8158Durum wheat milling is a key process step to improve the quality and safety of final products. The aim of this study was to characterize three bran-enriched milling fractions (i.e., F250, G230 and G250), obtained from three durum wheat grain samples, by using an innovative micronization and air-classification technology. Milling fractions were characterized for main standard quality parameters and for alveographic properties, starch composition and content, phenolic acids, antioxidant activity and ATIs. Results showed that yield recovery, ash content and particle size distributions were influenced either by the operating conditions (230 or 250) or by the grain samples. While total starch content was lower in the micronized sample and air-classified fractions, the P/L ratio increased in air-classified fractions as compared to semolina. Six main individual phenolic acids were identified through HPLC-DAD analysis (i.e., ferulic acid, vanillic acid, <i>p</i>-coumaric acid, sinapic acid, syringic and <i>p</i>-hydroxybenzoic acids). Compared to semolina, higher contents of all individual phenolic components were found in all bran-enriched fractions. The highest rise of TPAs occurred in the F250 fraction, which was maintained in the derived pasta. Moreover, bran-enriched fractions showed significant reductions of ATIs content versus semolina. Overall, our data suggest the potential health benefits of F250, G230 and G250 and support their use to make durum-based foods.Alessandro CammerataBarbara LaddomadaFrancesco MilanoFrancesco CamerlengoMarco BonarrigoStefania MasciFrancesco SestiliMDPI AGarticledurum wheatair-classified fractionsalveographic propertiesantioxidantsstarchATIChemical technologyTP1-1185ENFoods, Vol 10, Iss 2817, p 2817 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	durum wheat air-classified fractions alveographic properties antioxidants starch ATI Chemical technology TP1-1185
spellingShingle	durum wheat air-classified fractions alveographic properties antioxidants starch ATI Chemical technology TP1-1185 Alessandro Cammerata Barbara Laddomada Francesco Milano Francesco Camerlengo Marco Bonarrigo Stefania Masci Francesco Sestili Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions
description	Durum wheat milling is a key process step to improve the quality and safety of final products. The aim of this study was to characterize three bran-enriched milling fractions (i.e., F250, G230 and G250), obtained from three durum wheat grain samples, by using an innovative micronization and air-classification technology. Milling fractions were characterized for main standard quality parameters and for alveographic properties, starch composition and content, phenolic acids, antioxidant activity and ATIs. Results showed that yield recovery, ash content and particle size distributions were influenced either by the operating conditions (230 or 250) or by the grain samples. While total starch content was lower in the micronized sample and air-classified fractions, the P/L ratio increased in air-classified fractions as compared to semolina. Six main individual phenolic acids were identified through HPLC-DAD analysis (i.e., ferulic acid, vanillic acid, <i>p</i>-coumaric acid, sinapic acid, syringic and <i>p</i>-hydroxybenzoic acids). Compared to semolina, higher contents of all individual phenolic components were found in all bran-enriched fractions. The highest rise of TPAs occurred in the F250 fraction, which was maintained in the derived pasta. Moreover, bran-enriched fractions showed significant reductions of ATIs content versus semolina. Overall, our data suggest the potential health benefits of F250, G230 and G250 and support their use to make durum-based foods.
format	article
author	Alessandro Cammerata Barbara Laddomada Francesco Milano Francesco Camerlengo Marco Bonarrigo Stefania Masci Francesco Sestili
author_facet	Alessandro Cammerata Barbara Laddomada Francesco Milano Francesco Camerlengo Marco Bonarrigo Stefania Masci Francesco Sestili
author_sort	Alessandro Cammerata
title	Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions
title_short	Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions
title_full	Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions
title_fullStr	Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions
title_full_unstemmed	Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions
title_sort	qualitative characterization of unrefined durum wheat air-classified fractions
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/d29f2d04634c4e62887afe332531939f
work_keys_str_mv	AT alessandrocammerata qualitativecharacterizationofunrefineddurumwheatairclassifiedfractions AT barbaraladdomada qualitativecharacterizationofunrefineddurumwheatairclassifiedfractions AT francescomilano qualitativecharacterizationofunrefineddurumwheatairclassifiedfractions AT francescocamerlengo qualitativecharacterizationofunrefineddurumwheatairclassifiedfractions AT marcobonarrigo qualitativecharacterizationofunrefineddurumwheatairclassifiedfractions AT stefaniamasci qualitativecharacterizationofunrefineddurumwheatairclassifiedfractions AT francescosestili qualitativecharacterizationofunrefineddurumwheatairclassifiedfractions
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Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions

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