title: Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction.
abstract: Novel aleurone-rich wheat milling fraction developed and produced on industry scale is investigated. The special composition of the novel flour with high protein, dietary fiber and fat content results in a unique combination of the mixing and viscosity properties. Due to the high lipid concentration, the fraction is exposed to fast rancidity. Dry heat (100°C for 12min) and hydrothermal treatment processes (96°C for 6min with 0-20 L/h steam) were applied on the aleurone-rich flour to modify the technological properties. The chemical, structural changes; the extractability of protein, carbohydrate and phenolic components and the rheological characteristics of the flours were evaluated. The dry treated flour decreased protein and carbohydrate extractability, shortened dough development time, reduced gel strength and enhanced the gelling ability. Hydrothermal treatment caused changes in the phenolic content improved the dough stability and -resistance. Heat treatment processes were able to extend the stability of the flour.
authors.affiliation: Department of Applied Biotechnology and Food Science, Faculty of Chemical Engineering and Bioengineering, Budapest University of Technology and Economics, Szent Gellért tér 4. H-1111, Budapest, Hungary; Institute of Life Technologies, University of Applied Sciences Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland. Electronic address: bucsellablanka@mail.bme.hu.
authors.forename: Blanka
authors.initials: B
authors.lastname: Bucsella
authors.affiliation: Department of Applied Biotechnology and Food Science, Faculty of Chemical Engineering and Bioengineering, Budapest University of Technology and Economics, Szent Gellért tér 4. H-1111, Budapest, Hungary.
authors.forename: Ágnes
authors.initials: Á
authors.lastname: Takács
authors.affiliation: Business Unit Grain Milling Flour Services, Gupfenstrasse 5, CH-9240 Uzwil, Switzerland.
authors.forename: Walter
authors.initials: W
authors.lastname: von Reding
authors.affiliation: Value Added Processing Bühler AG, Gupfenstrasse 5, CH-9240 Uzwil, Switzerland.
authors.forename: Urs
authors.initials: U
authors.lastname: Schwendener
authors.affiliation: Institute of Life Technologies, University of Applied Sciences Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland.
authors.forename: Franka
authors.initials: F
authors.lastname: Kálmán
authors.affiliation: Department of Applied Biotechnology and Food Science, Faculty of Chemical Engineering and Bioengineering, Budapest University of Technology and Economics, Szent Gellért tér 4. H-1111, Budapest, Hungary.
authors.forename: Sándor
authors.initials: S
authors.lastname: Tömösközi
mesh_terms: D002241:Carbohydrates; D004043:Dietary Fiber / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D006358:Hot Temperature; D010636:Phenols; D011506:Proteins; D012212:Rheology; D014908:Triticum; D014783:Viscosity
chemical_list: D002241:Carbohydrates; D004043:Dietary Fiber; D010636:Phenols; D011506:Proteins
keywords: Aleuron; Fiber; Heat treatment; Mixolab; Phenolic compound; RVA