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

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.