Wheat debranning, a process in which the bran layers of wheat are remo
ved sequentially by friction and abrasion operations in modified rice
polishers, has enormous potential in wheat processing. In the case of
durum wheat, the yield and degree of refinement of the semolina produc
ed following debranning are significantly improved. There is conflicti
ng evidence about the ability of debranning to improve the yield and r
efinement of common wheat flour; however, regardless of wheat class, a
major advantage of debranning before milling is lower capital investm
ent because simplification of the mill flow allows more compact plants
for a given capacity. The by-products of debranning hold great promis
e as novel food ingredients with physicochemical and nutritional prope
rties that differ from those of previously available wheat products.