Review
Version 1
Preserved in Portico This version is not peer-reviewed
The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products
Version 1
: Received: 28 September 2022 / Approved: 29 September 2022 / Online: 29 September 2022 (09:00:46 CEST)
A peer-reviewed article of this Preprint also exists.
Lebert, L.; Buche, F.; Sorin, A.; Aussenac, T. The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products. Foods 2022, 11, 3552. Lebert, L.; Buche, F.; Sorin, A.; Aussenac, T. The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products. Foods 2022, 11, 3552.
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.
Keywords
wheat aleurone; dietary fibre; extraction process; antioxidant; bread; arabinoxylans
Subject
Biology and Life Sciences, Biology and Biotechnology
Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Comments (0)
We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.
Leave a public commentSend a private comment to the author(s)
* All users must log in before leaving a comment