An innovative process for extracting bioactive compounds from wheat

Title in original language: 

Un procédé innovant pour extraire les composés bioactifs du blé

Sector: 

Grains

Category: 

Quality & Safety

Description: 

The fibers, minerals, vitamins, antioxidants of the wheat are mostly eliminated in bran, when making white flour. These bioactive compounds are also inaccessible because they are embedded in resistant cellular structures. The use of whole grain or the incorporation of bran into white flour are two strategies that have limited scope for improving the health value of flour. On the other hand, the combination of a process of micronization of the sound and a sorting of the particles according to their electrostatic properties opens the way to the production of optimized flours at the nutritional and technological levels. This was demonstrated by the researchers of the UMR IATE * and their partners, within the framework of the European project HEALTHGRAIN

Target groups: 

Students

Training Formats: 

Web page

Keywords: 

Flour; Bioactive compounds; Process optimization

Language: 

French

Last name: 

Sandra Mandato

Organisation: 

INRA