Cereal Chem 53:308 - 317.  |  VIEW ARTICLE
Mechanical Debranning of Whole-Kernel Wheat. III. Composition, Cooking Characteristics, and Storage Stability.

D. A. Fellers, A. P. Mossman, P. H. Johnston, and E. L. Wheeler. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

Gaines, a soft Western white wheat, was debranned in sequential steps using a CeCoCo abrasive cone pearler. Compositional aspects of the pearled wheat and brans were determined. Tenderness of cooked 73%-yield pearled wheat approached that of rice. Flavor, odor, thiobarbituric acid, and lipid acidity tests on the pearled wheat during storage indicated good stability. In vitro protein digestibilities of abraded brans were high compared with brans from the traditional flour-milling process. The potential use of these novel products in foods is discussed.