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Correspondance: barron@supagro.inra.fr; International audience; A strategy for the development of a novel technology of wheat grain dry fractionation for the production of healthier foods is described. It includes the development of grain tissue marker methodology, the determination of local mechanical and compositional properties, the development of innovative processes and their adaptation from the feedback of end-users

The milling process of common wheat ( Triticum aestivum ) aims at isolating the starchy endosperm (flour) from the other grain tissues (shorts and bran). The aleurone layer, which belongs to the endosperm from a botanical standpoint, is mainly recovered as the inner part of the bran. Consequently, separation between this tissue and the endosperm appears to be key factor in control of the milling process. The aim of this study was to analyse the aleurone layer fate at different stages of the milling process using an original method based on specific biochemical marker identification. Indeed, phytic and paracoumaric acids were used to follow the aleurone cellular content and the aleurone cell walls respectively. In this study, wheat grains from hard or soft cultivars were processed on a reference mill equipped with four break rolls, four sizing rolls and six reduction rolls (Siraga, ENSMIC, Paris, Fr) leading to 14 flour fractions and 4 bran or shorts fractions for each cultivar. Each sample was characterised by its ashes content to assess purity and concentration of phytic and para-coumaric acids determined from head and tail flour fractions as well as from total flours and grains. The results highlight the milling behaviour difference between hard and soft wheat grains regarding the aleurone layer fractionation.