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...

Descripción completa

Detalles Bibliográficos
Autores: Wenfei Tian, Jingyang Tong, Xiaoyue Zhu, Martin, P.F., Yonghui Li, He Zhonghu, Yan Zhang
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:México
Institución:Centro Internacional de Mejoramiento de Maíz y Trigo
Repositorio:Repositorio Institucional de Publicaciones Multimedia del CIMMYT
OAI Identifier:oai:repository.cimmyt.org:10883/21797
Acceso en línea:https://hdl.handle.net/10883/21797
Access Level:acceso abierto
Palabra clave:AGRICULTURAL SCIENCES AND BIOTECHNOLOGY
Milling Methods
Steamed Bread
Leavened Pancake
MILLING
DIETARY FIBRES
PHENOLIC ACIDS
BREAD
id MX_8e2d6b45dcf8c1cdc20d372fd5d9cee8
oai_identifier_str oai:repository.cimmyt.org:10883/21797
network_acronym_str MX
network_name_str México
repository_id_str
spelling Effects of different pilot-scale milling methods on bioactive components and end-use properties of whole wheat flourWenfei TianJingyang TongXiaoyue ZhuMartin, P.F.Yonghui LiHe ZhonghuYan ZhangAGRICULTURAL SCIENCES AND BIOTECHNOLOGYMilling MethodsSteamed BreadLeavened PancakeMILLINGDIETARY FIBRESPHENOLIC ACIDSBREADThe 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.MDPI2022-01-07T01:20:19Z2022-01-07T01:20:19Z2021Published Versioninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10883/2179710.3390/foods1011285711102304-8158Foods2857reponame:Repositorio Institucional de Publicaciones Multimedia del CIMMYTinstname:Centro Internacional de Mejoramiento de Maíz y Trigoinstacron:CIMMYTEnglishhttps://www.mdpi.com/2304-8158/10/11/2857#supplementaryBasel (Switzerland)CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purposeOpen Accessinfo:eu-repo/semantics/openAccessoai:repository.cimmyt.org:10883/217972024-10-11T19:56:59Z
dc.title.none.fl_str_mv Effects of different pilot-scale milling methods on bioactive components and end-use properties of whole wheat flour
title Effects of different pilot-scale milling methods on bioactive components and end-use properties of whole wheat flour
spellingShingle Effects of different pilot-scale milling methods on bioactive components and end-use properties of whole wheat flour
Wenfei Tian
AGRICULTURAL SCIENCES AND BIOTECHNOLOGY
Milling Methods
Steamed Bread
Leavened Pancake
MILLING
DIETARY FIBRES
PHENOLIC ACIDS
BREAD
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
dc.creator.none.fl_str_mv Wenfei Tian
Jingyang Tong
Xiaoyue Zhu
Martin, P.F.
Yonghui Li
He Zhonghu
Yan Zhang
author Wenfei Tian
author_facet Wenfei Tian
Jingyang Tong
Xiaoyue Zhu
Martin, P.F.
Yonghui Li
He Zhonghu
Yan Zhang
author_role author
author2 Jingyang Tong
Xiaoyue Zhu
Martin, P.F.
Yonghui Li
He Zhonghu
Yan Zhang
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv AGRICULTURAL SCIENCES AND BIOTECHNOLOGY
Milling Methods
Steamed Bread
Leavened Pancake
MILLING
DIETARY FIBRES
PHENOLIC ACIDS
BREAD
topic AGRICULTURAL SCIENCES AND BIOTECHNOLOGY
Milling Methods
Steamed Bread
Leavened Pancake
MILLING
DIETARY FIBRES
PHENOLIC ACIDS
BREAD
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.
publishDate 2021
dc.date.none.fl_str_mv 2021
2022-01-07T01:20:19Z
2022-01-07T01:20:19Z
dc.type.none.fl_str_mv Published Version
info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/10883/21797
10.3390/foods10112857
url https://hdl.handle.net/10883/21797
identifier_str_mv 10.3390/foods10112857
dc.language.none.fl_str_mv English
language_invalid_str_mv English
dc.relation.none.fl_str_mv https://www.mdpi.com/2304-8158/10/11/2857#supplementary
dc.rights.none.fl_str_mv Open Access
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Open Access
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv Basel (Switzerland)
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv 11
10
2304-8158
Foods
2857
reponame:Repositorio Institucional de Publicaciones Multimedia del CIMMYT
instname:Centro Internacional de Mejoramiento de Maíz y Trigo
instacron:CIMMYT
instname_str Centro Internacional de Mejoramiento de Maíz y Trigo
instacron_str CIMMYT
institution CIMMYT
reponame_str Repositorio Institucional de Publicaciones Multimedia del CIMMYT
collection Repositorio Institucional de Publicaciones Multimedia del CIMMYT
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1858176083821592576
score 15.812429

Similares en LA Referencia