Analysis of main physicochemical parameters in purple wheat with different milling technology

With layered milling flour technology, the efficiency of the nutrient distribution and hardness was demonstrated with the purple and normal wheat separation milling. The results showed that the total content on amino acid in purple wheat was 8.2-12.9% higher than the common wheat. Compared with the main nutriments Se, Fe, Ca between purple wheat and common wheat, the results showed that different milling methods treatment 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 purple and normal wheat products and also for its processing and utilization. Practical applicationsColor wheat has gained more importance in the recent years due to its health benefits. Purple wheat is balanced in amino acid, mineral elements, and Wet gluten. Therefore, purple wheat is an excellent flour product source according to the Association of Official Agricultural Chemists (AOAC). Purple wheat rich in amino acid such as leucine, proline, serine, glycine, threonine, and glusate provide important roles in the quality and nutrient value of dough. Lately, the food industry has had a strong interest on purple wheat due to their benefits such as better delivery of protein components, and greater stability and functional performance. Using purple wheat as an ingredient in a flour product will not only improve the nutritional profile of the dough but will also substantially increase the natural microelement content. This study describes the development and characterization of flour product containing purple wheat.