Preliminary investigations on the use of a new milling technology for obtaining wholemeal flours

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43921948" target="_blank" >RIV/60461373:22330/21:43921948 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2076-3417/11/13/6138" target="_blank" >https://www.mdpi.com/2076-3417/11/13/6138</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/app11136138" target="_blank" >10.3390/app11136138</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Preliminary investigations on the use of a new milling technology for obtaining wholemeal flours

Popis výsledku v původním jazyce

Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-wheat flours have unfavorable baking and sensory properties. The finest granulation of bran particles in the flour has a significant effect on reducing or eliminating these deficiencies. Special disintegration equipment is required to achieve fine granulation of the bran particles. In this study, we have tested a special type of impact mill (originally intended for grinding of plastics) to produce special finely ground wholemeal flours with lower starch damage and higher farinographic absorption. Moisture content in the studied flours was significantly lower (7.4–9.8%) than is common in standard flour (13–14%). According to the results of flour analyses obtained from several cereal sources, it seems that especially in rye and wheat, this technology is suitable for both achieving fine granulation of bran particles and in terms of not very substantial damage of starch granules.

Název v anglickém jazyce

Preliminary investigations on the use of a new milling technology for obtaining wholemeal flours

Popis výsledku anglicky

Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-wheat flours have unfavorable baking and sensory properties. The finest granulation of bran particles in the flour has a significant effect on reducing or eliminating these deficiencies. Special disintegration equipment is required to achieve fine granulation of the bran particles. In this study, we have tested a special type of impact mill (originally intended for grinding of plastics) to produce special finely ground wholemeal flours with lower starch damage and higher farinographic absorption. Moisture content in the studied flours was significantly lower (7.4–9.8%) than is common in standard flour (13–14%). According to the results of flour analyses obtained from several cereal sources, it seems that especially in rye and wheat, this technology is suitable for both achieving fine granulation of bran particles and in terms of not very substantial damage of starch granules.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Applied Sciences

ISSN

2076-3417

e-ISSN

—

Svazek periodika

11

Číslo periodika v rámci svazku

13

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

14

Strana od-do

6138

Kód UT WoS článku

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EID výsledku v databázi Scopus

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