Cereals pp 241-245 | Cite as

Novel Natural Products from Grain Fractionation

  • N. L. Stenvert


At present we have evidence for a positive role in health of nutrients and many nonnutrients in foods such as whole grains (Clydesdale, 1994). This role is not normally evident in refined flours, indicating that this characteristic resides in the bran and germ components of the grain which are normally separated and discarded.


Dietary Fibre Phytic Acid Wheat Bran Wheat Germ Glycaemic Index 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Clydesdale FM (1994) “Optimising the Diet with Whole Grains.” Critical Review in Food Science and Nutrition, 34 (5&6), 453–471CrossRefGoogle Scholar
  2. Hansen A and Hansen B (1994) “Influence of Wheat Flour Type on the Production of Flavour Compounds in Wheat Sourdoughs.” Journal of Cereal Science 19, 185–190CrossRefGoogle Scholar
  3. McIntyre A, Young GP, Taranto T, Gibson PR and Ward PB (1991) “Different Fibers have Different Regional Effects on Luminal Contents of Rat Colon.” Gastroenterology, 101, 1274–1281PubMedGoogle Scholar
  4. Stenvert NL (1995) “New High Fibre Bread — Farrer’s Gold.” Food Australia 47 (10), 462–463Google Scholar

Copyright information

© Springer Science+Business Media New York 1997

Authors and Affiliations

  • N. L. Stenvert
    • 1
  1. 1.Goodman Fielder Milling and Baking GroupSummer HillAustralia

Personalised recommendations