Effect of Layered Debranning Processing on the Proximate Composition, Polyphenol Content, and Antioxidant Activity of Whole Grain Wheat

Table 1

Proximate composition of WGW with different debranning rate (%).

Debranning rate	Moisture	Ash	Starch	Fat	Protein	IDF	SDF	TDF
WGW-0	^bc	^b	^b	^bcd	^b	^b	^b	^b
WGW-4.45	^a	^c	^de	^bc	^bc	^b	^b	^b
WGW-6.95	^b	^c	^e	^b	^bc	^b	^b	^b
WGW-8.47	^de	^d	^cd	^d	^c	^b	^b	^b
WGW-10.02	^a	^de	^de	^bcd	^c	^b	^b	^bc
WGW-11.43	^b	^de	^de	^b	^c	^b	^b	^bc
WGW-13.10	^e	^ef	^de	^cd	^c	^c	^ab	^c
WGW-13.37	^cd	^f	^bc	^bcd		^c	^ab	^c
WF	^a	^g	^a	^e	^c	^d	^c	^d
WB	^e	^a	^f	^a	^a	^a	^a	^a

Mean values in the same column with different letters are significantly different (). WGW: whole grain wheat; WF: wheat flour; WB: wheat bran; IDF: insoluble dietary fiber; SDF: soluble dietary fiber; TDF: total dietary fiber.