. 2020 Nov 27;9(12):1755. doi: 10.3390/foods9121755

Table 1.

Chemical composition of aqueous extracts from untreated coarse wheat bran and from wheat bran that was cryogenically or wet milled on laboratory or large scale. The measured components are expressed on the total dry mass (dm) of the wheat bran. Means with different letters are significantly different (p < 0.05).

		Cryogenic Milling		Wet Milling
	No Treatment	Laboratory Scale	Large Scale	Laboratory Scale	Large Scale
Total glucose content after hydrolysis of extract (% dm)	4.20 (0.13) ^c	9.43 (0.46) ^b	4.44 (0.01) ^c	18.53 (1.41) ^a	19.26 (0.82) ^a
Glucose (% dm)	0.58 (0.06) ^c	0.37 (0.01) ^c	0.87 (0.02) ^c	4.24 (0.18) ^a	3.52 (0.37) ^b
Maltose (% dm)	0.06 (0.05) ^c	3.07 (0.21) ^b	0.17 (0.01)^c	4.48 (0.21) ^a	4.66 (0.41) ^a
Sucrose (% dm)	1.87 (0.09) ^b	2.29 (0.10) ^a	1.64 (0.01) ^c	ND	ND
WE-β-glucan (% dm)	0.14 (0.01) ^c	0.96 (0.04) ^a	0.28 (0.02) ^c	0.64 (0.03) ^b	0.61 (0.20) ^b
Fructose (% dm)	0.46 (0.05) ^c	0.21 (0.02) ^d	0.66 (0.02) ^c	2.70 (0.16) ^a	2.20 (0.01) ^b
WE-AX (% dm)	0.53 (0.02) ^d	2.84 (0.16) ^a	1.01 (0.01)^c	1.78 (0.13) ^b	1.84 (0.01) ^b
WE-protein content (% dm)	2.91 (0.31) ^d	5.35 (0.09) ^b	6.50 (0.11) ^a	4.25 (0.03) ^c	4.64 (0.35) ^c
WE-total phophorus (%dm)	0.33 (0.02) ^c	0.67 (0.04) ^b	0.72 (0.01) ^b	1.15 (0.06) ^a	1.19 (0.24) ^a
$\frac{WE - free phosphorus}{WE - total phosphorus}$	0.83 (0.08) ^ab	0.70 (0.05) ^b	0.83 (0.00) ^ab	0.89 (0.02) ^a	0.89 (0.03) ^a

ND = not detectable, WE = water-extractable, AX = arabinoxylan.