Abstract
Wholegrain soft wheat flours can be obtained by either roller milling or stone milling. In this paper, we report on the continuation of a study aimed at analysing compositional and technological differences between differently milled wholegrain flours. Eight mixes of soft wheat grains were stone milled and roller milled and the milling products analysed for their phytic acid, lipids composition to determine the presence of trans-fatty acids and damaged starch. A wholegrain flour milled with a laboratory disk mill was also analysed as comparison, as well as seven wholegrain flours purchased on the market. For phytic acid we found that that there is no compositional difference between a stone milled or a roller milled flour if the milling streams are all recombined: the milling streams instead have different amounts of phytic acid which is mainly present in the fine bran and coarse bran. It was not possible to highlight differences in the milling technology due to the presence of trans-fatty acids in the stone milled wholegrain flour whereas it was possible to find that starch damage depended on the milling method with stone milled wholegrain flours having in all cases significantly higher values than the roller milled ones.
Highlights
Evidence is accumulating in the scientific literature regarding the health benefits of the consumption of wholegrain cereals in the human diet
Irrespective of the milling method, we obtained identical spectra, representing the pattern of a mixture of lipids in which a greatnearly portion is represented by triglycerides and pattern of a mixture of lipids in which a great portion is represented by triglycerides and other fractions are phospho- and glycolipids, fatty acids, sterols, mono and diglycerides other fractions are phospho- and glycolipids, fatty acids, sterols, mono and diglycerides, hydrocarbons and sterol esters, and where there is a large fraction of unsaturated fatty acids hydrocarbons and sterol esters, and where there is a large fraction of unsaturated fatty acids [20,21]
In this paper we completed the study of a group of quality parameters that we had set as potential indicators of differently milled wholegrain flours by analyzing phytic acid, trans-fatty acids, and damaged starch
Summary
Evidence is accumulating in the scientific literature regarding the health benefits of the consumption of wholegrain cereals in the human diet. Dietary fibre greatly contributes to these benefits but does not explain them all. Fibre is the most extensively studied, it is only one of a complex array of beneficial bioactive components, like phytochemicals, complex carbohydrates, proteins, minerals, lipids, and vitamins that are present in different proportions in the bran, germ, and endosperm fractions of the whole grain and vary in concentration depending on the cereal species [5]. Because of growing scientific evidence, consumption of wholegrain cereals is recommended in the dietary guidelines of many countries [7] and the market for wholegrain ingredients and foods is booming worldwide in consideration of sustainability issues connected to the consumption of unrefined vegetable foods
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