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

Table 3

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

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