Abstract In this study 7 bran fractions were produced by grinding coarse durum wheat bran followed by sieving to achieve median particle size ranges between 115 and 1497 μm. These bran fractions were incorporated into pasta at 1, 5, 10 and 20% and the phytochemical and technological properties evaluated. Higher incorporation of bran, especially at 20%, reduced pasta quality, but a reduced impact was seen at the same degree of incorporation using finer bran. Bran increased antioxidants (by up to 65%), ferulic acid (up to 400%) and phytosterols (up to 130%) in pasta, parameters which were insensitive to bran particle size above 10% incorporation except for ferulic acid, which was higher in particles between 248 and 1497 μm. It is recommended to use finer fractions if bran is added to pasta at 20% and higher, since they provide a better quality pasta while still delivering enhancements in phytochemical content above regular semolina pasta.

中文翻译：

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麦麸粒径对硬质小麦面食工艺和植物化学特性的影响

摘要 在这项研究中，通过研磨粗硬质小麦麸皮，然后筛分以达到 115 到 1497 微米之间的中值粒径范围来生产 7 种麸皮部分。这些麸皮成分以 1%、5%、10% 和 20% 的比例加入意大利面，并评估植物化学和技术特性。更高的麸皮掺入量，尤其是 20% 时，会降低面食质量，但在使用更细麸皮的相同掺入度下，影响降低。麸皮增加了面食中的抗氧化剂（高达 65%）、阿魏酸（高达 400%）和植物甾醇（高达 130%），这些参数对麸皮粒径不敏感，超过 10% 的掺入量除外，阿魏酸除外，阿魏酸更高在 248 和 1497 μm 之间的颗粒中。如果麸皮以 20% 或更高的比例添加到面食中，建议使用更细的部分，