IMPACT OF MULTIGRAIN MILLING ON THE CHEMICAL PROFILE OF THE MILL STREAMS
CARMEN BOLEA, IULIANA APRODU, IULIANA BANU * Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, DomneascÄ Street 111, 800201, Galati, Romania
*Corresponding author: iuliana.banu@ugal.ro
The multigrain blends prepared by mixing wheat + rye + hulled oat, wheat + rye + hulled barley and wheat + rye + triticale in three different ratios of 80:10:10, 70:15:15 and 60:20:20 were milled with an experimental roller mill. The resulted mill streams (six flour streams, one bran stream and one short stream) were analysed in terms of chemical composition, total phenol contents and antioxidant activity. The fractions collected from the reduction passages had higher protein contents than the fractions resulted from break passages. All flour fractions from multigrain milling had lower protein contents than wheat flour fractions. Higher total phenol contents and antioxidant activity were obtained for mill streams resulted through multigrain milling compared to the mill streams resulted from wheat milling. The highest antioxidant activity was registered for fractions resulted from multigrain milling of blends with 20 % hulled barley, triticale and hulled oat.
