ArticleFoods (Basel, Switzerland)2021
Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Bran-Enriched Fractions from Blue and Purple Wheat Improve Antioxidant Potential and Nutritional Profile.Foods (Basel, Switzerland) · 2026Article
- Effect of Flowering Shading on Grain Yield and Quality of Durum Wheat in a Mediterranean Environment.Plants (Basel, Switzerland) · 2024Article
- Comparative Analysis of Vitamin, Mineral Content, and Antioxidant Capacity in Cereals and Legumes and Influence of Thermal Process.Plants (Basel, Switzerland) · 2024Article
- Genetic Mapping of Flavonoid Grain Pigments in Durum Wheat.Plants (Basel, Switzerland) · 2023Article
- Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review.Plants (Basel, Switzerland) · 2023Review
- Review
- Multiple Approaches to Improve the Quality of Cereal-Based Foods.Foods (Basel, Switzerland) · 2022Article
- Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces.Foods (Basel, Switzerland) · 2022Article
- Use of Air-Classification Technology to Manage Mycotoxin and Arsenic Contaminations in Durum Wheat-Derived Products.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Durum wheat milling is a key process step to improve the quality and safety of final products. The aim of this study was to characterize three bran-enriched milling fractions (i.e., F250, G230 and G250), obtained from three durum wheat grain samples, by using an innovative micronization and air-classification technology. Milling fractions were characterized for main standard quality parameters and for alveographic properties, starch composition and content, phenolic acids, antioxidant activity and ATIs. Results showed that yield recovery, ash content and particle size distributions were influenced either by the operating conditions (230 or 250) or by the grain samples. While total starch content was lower in the micronized sample and air-classified fractions, the P/L ratio increased in air-classified fractions as compared to semolina. Six main individual phenolic acids were identified through HPLC-DAD analysis (i.e., ferulic acid, vanillic acid,
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