Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars

• DOI: 10.1016/j.lwt.2024.115962
• Publication Date: 2024-03-13T00:55:51Z
• Authors: Wenfei Tian; Lei Zhi; Tiantian Chen; Xue Gong; Yan Zhang; Zhonghu He
• Keywords: Health Benefits; Proximate

Though the health benefits of whole wheat products have been widely recognized, their less desirable processing qualities limited consumers' acceptance. Thus, it is imperative to develop techniques for balanced nutritional and qualities. In this study, we investigated impacts two grain pearling (debranning) levels on proximate composition, dough rheological properties, food-making quality, arabinoxylans (AXs), alkylresorcinols (ARs) phenolic acids composition elite bread cultivars. Pearled flour (PF) Zhongmai 175 retained very good extensibility (190.7–195.5 mm), while PF 578 medium-to-strong gluten strength acceptable bread-making quality. Compared flour, preserved major portion health-promoting components in grains, i.e., 71.4–94.0 % water-extractable AXs, 68.1–86.3 total 71.4–92.7 alkylresorcinols, 85.5–98.9 soluble ferulic acid 67.3–83.3 insoluble-bound acid. Further investigation needed understand effects different kernel sizes debranning rates profiles pearled grains. Taken together, our results suggested that can be used produce with quality improved human health.