Bran Hydration and Physical Treatments Improve the Bread-Baking Quality of Whole Grain Wheat Flour.
L Cai, I Choi, CS Park, BK Baik - Cereal Chemistry, 2015 - search.ebscohost.com
Fine and coarse bran particles of a hard red and a hard white wheat were used to study the
influences of bran hydration and physical treatments such as autoclaving and freezing, as …
influences of bran hydration and physical treatments such as autoclaving and freezing, as …
Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour
L Cai, I Choi, C Park, BK Baik - Cereal Chemistry, 2015 - ars.usda.gov
The inferior product quality and sensory acceptance of whole grain wheat bread as
compared to refined flour bread are the major obstacles for its widespread consumption …
compared to refined flour bread are the major obstacles for its widespread consumption …