Caratterizzazione dei prodotti ottenuti dalla decorticazione su scala industriale del frumento tenero

Thanks to the encouraging results obtained with the debranning of common wheat (pilot-plant machine), this work is aimed to verify the possibility of applying this process on industrial scale. The technological conditions were able to assure debranning level (DL) lower than 10%, allowing solely the elimination of bran layers. Pearled kernels and the corresponding flours were evaluated by means of different approaches. A general decrease in ash content was observed: the higher the DL the lower the ash content. The abrasive action did not have a significant effect on protein quality of flour, as indicated by the farinographic stability and the alveographic force (W). The general characteristics of flour were similar in comparison with those obtained using a conventional milling. Finally, regarding the microbial contamination, debranning process was significantly effective in reducing the microbial contamination of flours