Dietary guidelines recommend the consumption of unprocessed, or minimally processed, wheat foods because they are richer in health-promoting components (i.e., minerals, vitamins, lignans, phytoestrogens, and phenolic compounds) compared to traditionally refined products. The design and implementation of technological solutions applied to the milling process are becoming a key requirement to obtain less refined mill products characterized by healthier nutritional profiles. This study presents the development of an upgraded micronization plant and of a modified air-classification plant to produce several novel types of durum wheat milling fractions, each enriched in bran particles of different sizes (from 425 µm > Φ to Φ < 180 µm) and percentage ratios. A preliminary quality assessment of the milling fractions was carried out by measuring yield percentages and ash content, the latter being related to detect the presence of bran particles. A wide array of milling fractions with different original particle size compositions was provided...

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