Pearling Affects the Lipid Content and Composition and Lipase Activity Levels of Wheat (Triticum aestivum L.) Roller Milling Fractions

摘要: Wheat bran contains most of the dietary fiber, vitamins, minerals, and antioxidants grain. Unfortunately, it readily deteriorates upon storage because has high lipid contents lipase activity levels, which can cause rancidity and, hence, when used in food systems, inferior product quality. We here examined composition activities wheat impact pearling prior to milling thereupon. The content outer layers (2.31% on a dry matter [dm] basis) is lower than that regular (3.81% dm). Nevertheless, these have highest concentration free fatty acids (FFA, 0.56% dm), ascribed hydrolysis. Indeed, levels peripheral were three times higher itself. Abrading tissues by yielded fraction with about 30% FFA level. Pearling offers opportunities ac...