This communication reports the main results of the following activities: (A1) Production and characterization of customized fractions by pre-milling debranning of purple wheat (A1.1). Production and quality evaluation of cereal-based products (i.e. pasta) rich in bioactive compounds (A1.2). (A2) Assessment of the effects of bran particle size and enrichment levels of pseudo-cereal by-products (i.e. buckwheat bran) on wheat-based bread quality. (A3) Evaluation of the effects of physical treatments (i.e. SHS – Super Heated Stem), alone (A3.1) or in combination with enzymatic treatments (A3.2) on the techno-functionality of buckwheat bran in wheat bread. (A4) Production and characterization of customized fractions by air classification treatments of buckwheat bran.

Effect of (bio-)technological approaches on bran to improve the quality of cereal products / M. Zanoletti. ((Intervento presentato al 21. convegno Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology tenutosi a Portici nel 2016.

Effect of (bio-)technological approaches on bran to improve the quality of cereal products

M. Zanoletti
Primo
2016-09

Abstract

This communication reports the main results of the following activities: (A1) Production and characterization of customized fractions by pre-milling debranning of purple wheat (A1.1). Production and quality evaluation of cereal-based products (i.e. pasta) rich in bioactive compounds (A1.2). (A2) Assessment of the effects of bran particle size and enrichment levels of pseudo-cereal by-products (i.e. buckwheat bran) on wheat-based bread quality. (A3) Evaluation of the effects of physical treatments (i.e. SHS – Super Heated Stem), alone (A3.1) or in combination with enzymatic treatments (A3.2) on the techno-functionality of buckwheat bran in wheat bread. (A4) Production and characterization of customized fractions by air classification treatments of buckwheat bran.
Fiber; purple wheat; buckwheat bran; debranning, superheated steam, enzymatic treatment, cereal products
Settore AGR/15 - Scienze e Tecnologie Alimentari
Effect of (bio-)technological approaches on bran to improve the quality of cereal products / M. Zanoletti. ((Intervento presentato al 21. convegno Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology tenutosi a Portici nel 2016.
Conference Object
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/443455
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact