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

Table 2

Effect of different debranning rate on the polyphenol content of WGW (mg GAE/100 g DW).

Debranning rate (%)	Free	Bound	Total
WGW-0	^b	^f	^de
WGW-4.45	^c	^b	^b
WGW-6.95	^cde	^bc	^bc
WGW-8.47	^cde	^c	^cd
WGW-10.02	^e	^d	^ef
WGW-11.43	^cd	^e	^f
WGW-13.10	^c	^de	^ef
WGW-13.37	^cde	^d	^ef
WF	^de	^g	^g
WB	^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.