Bran Size Distribution at Milling and Mechanical and Biochemical Characterization of Common Wheat Grain Outer Layers: A Relationship Assessment
2006
Greffeuille, V. | Abecassis, Joël | Lapierre, C. | Lullien-Pellerin, Valérie | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Chimie Biologique (UCB) ; Institut National de la Recherche Agronomique (INRA)-Institut National Agronomique Paris-Grignon (INA P-G)
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Mostrar más [+] Menos [-]Inglés. Mechanical properties of wheat grain outer layers from common wheat (Triticum aestivum L.) cultivars known to display distinct milling behavior were analyzed using uniaxial tension tests. Tensile modulus and strain to rupture of the tissues distinguished between the wheat cultivars. Values of strain to rupture were related to coarse bran size generated by grain milling, a characteristic that distinguishes the two hardness classes. As content of an aleurone marker in total or first break flour was also related to coarse bran size, extensibility of wheat grain outer layers' could be a key parameter to explain the observed tissue mechanical behavior and thus distribution of the aleurone layer content in flours. As tissue mechanical properties are generally linked to the cell wall biochemical composition and structure, analysis of the main wheat outer layers' cell wall compounds was undertaken to establish relationships with the differences observed in mechanical properties. No clear correlation could be found with one of the wheat outer layers' component but involvement of the outer layers' cell wall structure in the tissues behavior at milling was confirmed.
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