{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,27]],"date-time":"2026-06-27T19:24:30Z","timestamp":1782588270257,"version":"3.54.5"},"reference-count":163,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2022,11,8]],"date-time":"2022-11-08T00:00:00Z","timestamp":1667865600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FORICHER","award":["CIFRE 2021\/1733"],"award-info":[{"award-number":["CIFRE 2021\/1733"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The wheat aleurone layer is, according to millers, the main bran fraction. It is a source of nutritionally valuable compounds, such as dietary fibres, proteins, minerals and vitamins, that may exhibit health benefits. Despite these advantages, the aleurone layer is scarce on the market, probably due to issues related to its extraction. Many processes exist with some patents, but a choice must be made between the quality and quantity of the resulting product. Nonetheless, its potential has been studied mainly in bread and pasta. While the nutritional benefits of aleurone-rich flour addition to bread agree, opposite results have been obtained concerning its effects on end-product characteristics (namely loaf volume and sensory characteristics), thus ensuing different acceptability responses from consumers. However, the observed negative effects of aleurone-rich flour on bread dough could be reduced by subjecting it to pre- or post-extracting treatments meant to either reduce the particle size of the aleurone\u2019s fibres or to change the conformation of its components.<\/jats:p>","DOI":"10.3390\/foods11223552","type":"journal-article","created":{"date-parts":[[2022,11,8]],"date-time":"2022-11-08T10:53:52Z","timestamp":1667904832000},"page":"3552","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":33,"title":["The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products"],"prefix":"10.3390","volume":"11","author":[{"given":"Lucie","family":"Lebert","sequence":"first","affiliation":[{"name":"Foricher Les Moulins, 95400 Arnouville, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fran\u00e7ois","family":"Buche","sequence":"additional","affiliation":[{"name":"Institut Polytechnique UniLaSalle, Universit\u00e9 d\u2019Artois, ULR 7519, 60026 Beauvais, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arnaud","family":"Sorin","sequence":"additional","affiliation":[{"name":"Foricher Les Moulins, 95400 Arnouville, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2584-5347","authenticated-orcid":false,"given":"Thierry","family":"Aussenac","sequence":"additional","affiliation":[{"name":"Institut Polytechnique UniLaSalle, Universit\u00e9 d\u2019Artois, ULR 7519, 60026 Beauvais, France"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,11,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1017\/S0954422410000041","article-title":"New hypotheses for the health-protective mechanisms of whole-grain cereals: What is beyond fibre?","volume":"23","author":"Fardet","year":"2010","journal-title":"Nutr. 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