Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction

•Dry and hydrothermal processes were applied on a novel aleurone-rich wheat milling fraction.•Changes in protein, carbohydrate and phenolic content and properties caused by dry and hydrothermal heat treatments.•The effect of the heat treatment processes on the mixing properties were reported.•Major differences in viscosity properties due to dry and hydrothermal heat.