Lu, Jing
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Abstract
This study explores the impact of flexible debranning on the physicochemical properties of black wheat and the quality of fermented hollow noodles. As debranning increased, ash and protein contents decreased, while anthocyanin content peaked at 315 mg/kg at a debranning rate of 13.9 %. Debranning also reduced water absorption and altered the gluten network. Fermentation and rheological analyses revealed that moderate bran removal preserved protein structure and enhanced gas retention. The highest debranning rate resulted in noodles with the greatest hardness, while cooking loss decreased across all debranning levels. The 7.0 % bran removal (FDf-1) sample exhibited the most favorable nutritional profile, with an estimated glycemic index (eGI) of 54.2, suggesting its potential as a low-GI food. These findings offer valuable insights for optimizing black wheat processing to enhance the functionality and health benefits of wheat-based products.
Keywords
Debranning; Black wheat; Digestibility; Fermented hollow noodles
Published in
Journal of Cereal Science
2026, volume: 127, article number: 104356
SLU Authors
UKÄ Subject classification
Food Science
Publication identifier
- DOI: https://doi.org/10.1016/j.jcs.2025.104356
Permanent link to this page (URI)
https://res.slu.se/id/publ/145381