ReviewFoods (Basel, Switzerland)2022
The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Wheat landraces and microbiome endophytic phytases: In vitro/in silico study for iron bioavailability.Food chemistry. Molecular sciences · 2026Article
- Addressing Magnesium Deficiency Through Crop Biofortification: Plant-Soil-Human Perspective-A Review.Plants (Basel, Switzerland) · 2026Review
- The FOod Commodity composition for Waste qUantification and valorization opportunitieS (FOWCUS) Dataset.Scientific data · 2025Article
- The aleurone layer of cereal grains: Development, genetic regulation, and breeding applications.Plant communications · 2025Review
- Mineral Concentration in Spring Wheat Grain Under Organic, Integrated, and Conventional Farming Systems and Their Alterations During Processing.Plants (Basel, Switzerland) · 2025Article
- Biological, dietetic and pharmacological properties of vitamin BNPJ science of food · 2025Review
- From wheat bran to equine gut: theFrontiers in physiology · 2025Article
- Triboelectric Separation for Protein Enrichment of Wheat Flour Compared with Gluten-Starch Mixtures as aFoods (Basel, Switzerland) · 2024Article
- Predicting the properties of wheat flour from grains during debranning: A machine learning approach.Heliyon · 2024Article
- Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS).Food chemistry: X · 2024Article
- Nutritional Components of Wheat Based Food: Composition, Properties, and Uses.Foods (Basel, Switzerland) · 2023Article
- Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The wheat aleurone layer is, according to millers, the main bran fraction. It is a source of nutritionally valuable compounds, such as dietary fibres, proteins, minerals and vitamins, that may exhibit health benefits. Despite these advantages, the aleurone layer is scarce on the market, probably due to issues related to its extraction. Many processes exist with some patents, but a choice must be made between the quality and quantity of the resulting product. Nonetheless, its potential has been studied mainly in bread and pasta. While the nutritional benefits of aleurone-rich flour addition to bread agree, opposite results have been obtained concerning its effects on end-product characteristics (namely loaf volume and sensory characteristics), thus ensuing different acceptability responses from consumers. However, the observed negative effects of aleurone-rich flour on bread dough could be reduced by subjecting it to pre- or post-extracting treatments meant to either reduce the particle size of the aleurone's fibres or to change the conformation of its components.
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Registered trials
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