Dry fractionation is a sustainable and mild alternative to wet extraction for producing protein-enriched ingredients. This study evaluated the dry fractionation potential of two oat cultivars through fine milling and air classification. Preliminary trials showed that conditions optimized for starch-rich pulses were not directly applicable to oats, partly due to their smaller starch granules. Therefore, in this study, we systematically varied the classifier wheel speed during milling (5000–8000 rpm) and air classification (12,000–18,000 rpm), with specific combinations applied to each cultivar, to identify optimal parameters for protein enrichment. Pre-milling and hexane-based defatting were necessary to enable fine milling. Increased classifier wheel speed during milling improved starch disentanglement and enhanced protein concentration in the fine fraction after air classification. Classifier wheel speeds of 8000 rpm for milling and 14,000 rpm for air classification produced oat protein concentrates with up to three times higher protein content (36.5–40.0 g/100 g dry matter) than the initial groats, a mass yield of 1.4–3.0 %, and protein recovery of 7.9–10.4 % across cultivars. Compositional analysis showed distinct macronutrient distributions between the fine and coarse fractions, and relative to two commercial oat protein concentrates, suggesting they could be targeted for different food applications. Although promising, dry fractionation of oats still requires a defatting step, which limits its overall sustainability. Future work should prioritize developing more sustainable defatting strategies and evaluating the techno-functional properties and protein digestibility of the resulting oat ingredients. • Milling and air classification can triple oat protein content in oat flours. • Classifier speed boosts protein enrichment but lowers protein recovery. • Pulse-based dry fractionation settings are not optimal for oat protein enrichment. • Defatting is essential for efficient fine milling of oat flours. • Fine and coarse fractions may serve as functional oat-based ingredients.

A first-time comparative analysis was conducted of the agronomy, chemical composition, dough functionality and baking performance of white, purple and red wholegrain wheats cultivated in Central Europe. White and red wholegrain flours showed a comparable chemical composition, only differing in a 14-fold higher α-amylase activity in white wheats. In contrast, purple wheat exhibited a significantly higher anthocyanin (5.68 and 0.63 mg C3G/100g in purple and red flour) and 7 % higher mineral content compared to white and red wheat. The dough functionality was assessed, including Farinograph, rheology, extensibility, and gas-holding capacity tests. These tests revealed that white wholegrain wheat compared to red wholegrain wheat flours exhibited a lower water absorption and dough stability, as well as a higher starch pasting temperature, suggesting a weaker dough network of white wholegrain flours. Small- and standard-sized baking trials were conducted, which nonetheless demonstrated similar baking performance for all wheat colours. Only the crumb texture profile analysis reflected the results of the dough functionality tests. White wholegrain wheat breads exhibited a softer and stickier crumb compared to the purple and red breads. These findings suggest that white and purple wholegrain wheat cultivars have considerable potential for use in the production of high-quality baked goods. • Coloured wheats show similar agronomic traits • Purple wholegrain flours and breads contain more anthocyanins than red cultivars • White and purple wheats showed comparable specific bread volume to red wheats • White wheats have 14 times more amylase activity than red wheats • White wholegrain wheat flours absorb 7 % less water than red wheat flours