Pre milling debranning of wheat with a commercial system to improve flour quality.

Abstract

In the present study wheat (Triticum aestivum) 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% Quartzo, 40% Baguette and 20% CD 150 varieties in a commercial mill after debranning resulted in breads with lighter crumb and crust color.