Research of influence on quality of bran, germ and whole-wheat flour by extrusion processing

We studied the influence on the qualities of bran and germ like fatty acid value, alkylresorcinol, Vitamin B, phytic acid, total phenol, total value of anti-oxidation made by extrusion processing during whole-wheat flour processing. The result showed that extrusion processing was one kind of effective technology on stabilization of whole-wheat flour. It could reduce the fatty acid value and improve the antioxidant activity in bran and germ effectively and enhance the store stability of whole-wheat flour. It could also save the nutrition in bran and germ and enhance the nutrition quality of whole-wheat flour.