Characterization of new milling fractions and use of biocomponents-enriched fractions in pasta production

The conventional milling process usually does not allow for the selective recovery of bioactive compounds, such as fiber or antioxidants, that are collected in bran and germ. Dry fractionation processes may represent a convenient method for achieving this goal. Debranning is a widespread dry-process for covered cereals as rice, consisting in sequential and alternate steps of friction and abrasion. If applied to wheat, it allows the partial removal of the external coats and of the aleurone layer, allowing to recover tissues with different composition and functional activities. The debranning was applied to purple wheat, a naturally antioxidant-rich variety. Wheat was hydrated and then debranned, removing the 3.7% of the whole grain (DF1). The step was repeated to obtain a final 9.7% of debranned material (DF2).