Publication no. C-2002-1203-06R |  VIEW ARTICLE

Influence of Structural Characteristics of Aleurone Layer on Milling Behavior of Durum Wheat (Triticum durum Desf.).

S. Peyron (1,2), F. Mabille (1), M. F. Devaux (3), and J. C. Autran (1). (1) Unité de Technologie des Céréales et des Agropolymères, INRA, 2, place Viala, 34060 Montpellier cedex 1, France. (2) Corresponding author. E-mail: <peyron@ensam.inra.fr> (3) Unité de Recherche sur les Polysaccharides, leurs Organisations et Interactions, INRA, Rue de la Geraudière, BP 71627, 44316 Nantes cedex 3, France. Cereal Chem. 80(1):62-67. Accepted September 4, 2002. Copyright 2003 American Association of Cereal Chemists, Inc.

The structure of the aleurone layer was considered for many years as a potential factor influencing wheat milling efficiency. Eight durum wheat samples of different milling values, including distinct cultivars and harvesting conditions, were employed to investigate the structural characteristics of the aleurone layer through image analysis of kernel sections. Particular attention was paid to tissue thickness and structural irregularity of its interface with the starchy endosperm. Wheat cultivar, agricultural conditions, and location of measurement within the grain had an influence similar to both thickness and irregularity of the aleurone layer. Conversely, grain weight and morphology showed no effect on these parameters. Statistical investigation demonstrated no correlation between structural characteristics and wheat milling behavior. However, the negative correlation between the extraction rate of semolina and starch content in the bran fraction, which was used as an indicator of the endosperm-aleurone dissociation extent, demonstrated the relevance of the tissue adhesion on milling efficiency.