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Journal of Food Quality
Volume 2017, Article ID 8097893, 7 pages
https://doi.org/10.1155/2017/8097893
Research Article

Effects of Layering Milling Technology on Distribution of Green Wheat Main Physicochemical Parameters

College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China

Correspondence should be addressed to Zhi-Cheng Chen; moc.361@8591_nehc

Received 24 March 2017; Revised 18 May 2017; Accepted 6 July 2017; Published 28 September 2017

Academic Editor: George A. Cavender

Copyright © 2017 Shuang-Qi Tian et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

With layered milling flour technology, the efficiency of the nutrient distribution and hardness was demonstrated with the green and normal wheat separation milling. The results showed that the total content of amino acid in green wheat was 8.3%–13.0% higher compared to the common wheat. Comparing the main nutriments Se, Fe, and Ca between green wheat and common wheat, the results showed that different milling treatment methods are capable of separating the different wheat flour from endosperms, bran, and aleurone layers. Micro- and physicochemical characterization of different wheat flour and layers by means of microscopy techniques and images analysis provided relevant qualitative and quantitative information, which can be useful for the study of the microstructure of green and normal wheat products and also for its processing and utilization.