scholarly journals Biocomposites Based on Plasticized Wheat Flours: Effect of Bran Content on Thermomechanical Behavior

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2248
Author(s):  
Franco Dominici ◽  
Francesca Luzi ◽  
Paolo Benincasa ◽  
Luigi Torre ◽  
Debora Puglia
Keyword(s):  
Citric Acid ◽  
Shear Rate ◽  
Mechanical Performance ◽  
Extrusion Process ◽  
Thermomechanical Behavior ◽  
Temperature Profiles ◽  
Whole Grain ◽  
Whole Grain Flour ◽  
Wheat Flours ◽  
Flour Fraction

In the present work, the effect of different bran content on the overall thermomechanical behavior of plasticized wheat flours (thermoplastic wheat flour; TPWF) was investigated. Refined flour (F0) with negligible bran fiber content, F1 flour (whole grain flour, 20% wt. bran), F3 (50% wt. bran) and F2 (F1:F3, 50:50) film samples were realized by extrusion process. The effect of TPWF blending with two different biopolymers (polycaprolactone and poly butyrate adipate terephthalate), combined with the presence of citric acid as compatibilizer was also considered. Results from FESEM analysis and tensile characterization demonstrated that PCL was able to reach improved compatibility with the plasticized flour fraction at intermediate bran content (F2 based formulation) when 25% wt. of biopolymeric phase was added. Additionally, it was proved that improvements can be achieved in both thermal and mechanical performance when higher shear rate (120 rpm) and low temperature profiles (Tset2 = 130–135–140 °C) are selected. Disintegrability of the TPWF basic formulations in compositing conditions within 21 days was also confirmed; at the same time, an absence of any phytotoxic event of compost itself was registered. The obtained results confirmed the suitability of these materials, realized by adding different bran contents, to mechanically compete with bioplastics obtained by using purified starches.

scholarly journals Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 108
Author(s):  
María Ciudad-Mulero ◽  
María Cruz Matallana-González ◽  
María Jesús Callejo ◽  
José M. Carrillo ◽  
Patricia Morales ◽  
...  
Keyword(s):  
Mineral Composition ◽  
Triticum Turgidum ◽  
Health Claims ◽  
Whole Grain ◽  
Mineral Concentration ◽  
Wheat Varieties ◽  
Potential Health ◽  
White Flour ◽  
Whole Grain Flour ◽  
Wheat Flours

Wheat is one of the most important cereals in terms of its role in the human diet. The distribution of the nutrients in wheat grains depends largely on their morphology, the bran fraction being the richest in minerals, thus developing important functions related to human health. The main purpose of this study was to point out the potential nutritional and health claims related to the mineral composition based on the current European legislation in order to valorize the interesting wheat varieties traditionally consumed in Spain. The mineral composition (microelements: Fe, Cu, Mn, and Zn; and macrolements: Ca, Mg, Na, and K) were evaluated in different milling fractions (white flour, whole grain flour, and bran fraction) of 4 wheat varieties of durum (Triticum turgidum ssp. durum Linnaeus) and bread (Triticum aestivum Linnaeus) wheat. As expected, the mineral concentration was higher in the case of bran and whole grain flour, K and Mg being the principal minerals found. A difference between wheat genotype and harvesting year have been found. Moreover, regarding these preliminary results, some samples analysed in the present study met the conditions of use of different approved health claims that could support the possibility to consider wheat flours, especially whole grain flour and bran fraction as functional foods, but some did not.

Characterization of oil extracted from whole grain flour treated with ozone gas

2018 ◽  
Vol 79 ◽  
pp. 527-533 ◽  
Author(s):  
Mohammed Obadi ◽  
Ke-Xue Zhu ◽  
Wei Peng ◽  
Anwar Noman ◽  
Khalid Mohammed ◽  
...  
Keyword(s):  
Whole Grain ◽  
Whole Grain Flour

Development of a Semi-Finished Product from Whole-Grain Flour from Sprouted Grain

Food Industry ◽  
2021 ◽  
Vol 6 (2) ◽  
Author(s):  
Aleksandr Arisov ◽  
Vladislav Tiunov ◽  
Anton Vyatkinv
Keyword(s):  
Whole Grain ◽  
Whole Grain Flour

scholarly journals Effects of extrusion process on Fusarium and Alternaria mycotoxins in whole grain triticale flour

LWT ◽  
2022 ◽  
Vol 155 ◽  
pp. 112926
Author(s):  
Elizabet Janić Hajnal ◽  
Janja Babič ◽  
Lato Pezo ◽  
Vojislav Banjac ◽  
Radmilo Čolović ◽  
...  
Keyword(s):  
Extrusion Process ◽  
Whole Grain ◽  
Alternaria Mycotoxins

Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index

2013 ◽  
Vol 22 (5) ◽  
pp. 1-7 ◽  
Author(s):  
In Young Bae ◽  
Hong Im Lee ◽  
Aera Ko ◽  
Hyeon Gyu Lee
Keyword(s):  
Wheat Flour ◽  
Glycemic Index ◽  
Whole Grain ◽  
Cake Quality ◽  
Whole Grain Flour

scholarly journals Impact of wheat bran physical properties and chemical composition on whole grain flour mixing and baking properties

2019 ◽  
Vol 89 ◽  
pp. 102790 ◽  
Author(s):  
Sviatoslav Navrotskyi ◽  
Gang Guo ◽  
P. Stephen Baenziger ◽  
Lan Xu ◽  
Devin J. Rose
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Bran ◽  
Whole Grain ◽  
Whole Grain Flour

scholarly journals Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs

Molecules ◽  
2020 ◽  
Vol 25 (9) ◽  
pp. 2261 ◽  
Author(s):  
Kenneth Smith ◽  
Devin G. Peterson
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Quantitative Analysis ◽  
Descriptive Analysis ◽  
Analytical Data ◽  
Gas Chromatography Mass Spectrometry ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Whole Grain ◽  
Whole Grain Flour

Differences in the aroma profiles of extruded maize puffs made from refined grain and whole grain flour were investigated. Gas chromatography/mass spectrometry/olfactometry (GC/MS/O) analysis reported 13 aroma compounds with a flavor dilution (FD) value ≥16. Quantitative analysis identified eight compounds as statistically different, of which seven compounds were higher in concentration in the whole grain sample. Sensory recombination and descriptive analysis further supported the analytical data, with higher mean aroma intensities for cooked, corn chip, roasted, and toasted attributes for the whole grain sample. Generally, the compounds responsible for perceived differences in whole grain maize extruded puffs were associated with increased levels of Maillard reaction products, such as 2-ethyl-3,5-dimethylpyrazine and 2-acetyl-2-thiazoline.

Comparative Bread Quality of White Flour and Whole Grain Flour for Hard Red Spring and Winter Wheat

Crop Science ◽  
2001 ◽  
Vol 41 (6) ◽  
pp. 1917-1920 ◽  
Author(s):  
P. L. Bruckner ◽  
D. Habernicht ◽  
G. R. Carlson ◽  
D. M. Wichman ◽  
L. E. Talbert
Keyword(s):  
Winter Wheat ◽  
Bread Quality ◽  
Whole Grain ◽  
White Flour ◽  
Whole Grain Flour

scholarly journals Specific Wheat Fractions Influence Hepatic Fat Metabolism in Diet-Induced Obese Mice

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2348
Author(s):  
Graf ◽  
Weitkunat ◽  
Dötsch ◽  
Liebisch ◽  
Döring ◽  
...  
Keyword(s):  
Short Chain Fatty Acids ◽  
Whole Grain ◽  
Beneficial Effects ◽  
White Flour ◽  
Α Diversity ◽  
Affect Body Weight ◽  
Triglyceride Content ◽  
Hepatic Fat ◽  
Whole Grain Flour ◽  
Fat Diets

Low whole grain consumption is a risk factor for the development of non-communicable diseases such as type 2 diabetes. Dietary fiber and phytochemicals are bioactive grain compounds, which could be involved in mediating these beneficial effects. These compounds are not equally distributed in the wheat grain, but are enriched in the bran and aleurone fractions. As little is known on physiological effects of different wheat fractions, the aim of this study was to investigate this aspect in an obesity model. For twelve weeks, C57BL/6J mice were fed high-fat diets (HFD), supplemented with one of four wheat fractions: whole grain flour, refined white flour, bran, or aleurone. The different diets did not affect body weight, however bran and aleurone decreased liver triglyceride content, and increased hepatic n-3 polyunsaturated fatty acid (PUFA) concentrations. Furthermore, lipidomics analysis revealed increased PUFA concentration in the lipid classes of phosphatidylcholine (PC), PC-ether, and phosphatidylinositol in the plasma of mice fed whole grain, bran, and aleurone supplemented diets, compared to refined white flour. Furthermore, bran, aleurone, and whole grain supplemented diets increased microbial α-diversity, but only bran and aleurone increased the cecal concentrations of short-chain fatty acids. The effects on hepatic lipid metabolism might thus at least partially be mediated by microbiota-dependent mechanisms.

Sign in / Sign up

Export Citation Format

Share Document