Effect of wheat pearling process on nutritional profile of flour and its breadmaking performance.

NAVARRO JOSÉ LUIS; BIGLIONE CAMILA; MOIRAGHI MALENA; LEÓN ALBERTO; STEFFOLANI, MARÍA EUGENIA

Vienna

Conferencia; ISEKI-e-conference on "Food Quality and Texture in Sustainable Production and Healthy Consumption"; 2020

The incorporation of whole grains in baked goods increases their nutritional value; yet, itcauses a detriment to their technological and sensorial quality. The objective was toevaluate the pearling process on wheat grains as a strategy to reduce their adverse effect onwholemeal bread quality and simultaneously preserve part of the nutrients of the wholegrain. The grains (Klein Rayo) were pearled applying different times (25, 125, 225, and 250seconds) before milling. Nutritional composition of the pearled-wheat flour and theirbreadmaking performance were analyzsed. Whole-grain flour and refined flour of the samevariety were used as control. In general, pearled-wheat flour preserved a considerablyhigher content of total polyphenols (7-15%), ferulic acid (127-425%), water-solublepentosans (17-53%), and dietary fiber (162-330%) compared to white flour. This couldindicate that some aleurone layer cells remain in the samples despite the pearling timeapplied. From a bread technological quality point of view, pearled-wheat flour led to highervolume breads with lighter crust and crumb compared to whole-wheat bread. P125, P225sand P250s breads showed characteristics similar to those of white bread, although theirfirmness and chewiness were similar to those of whole-wheat bread. The qualityimprovement resulted from the extraction of the outermost bran layers, a decrease ininsoluble dietary fiber and an increase in the proportion of water-soluble pentosans. Inconclusion, the pearling time of wheat grains could be regulated to obtain flour enrichedwith bioactive compounds. Simultaneously, these types of flour could overcome thedetrimental effects of whole-wheat flour in end-products, granting them characteristicssimilar to those of white bread. Additionally, pearling represents an economical and easilyscalable process to be applied in the flour milling industry.