The present study explored the effect of size reduction by superfine grinding on the
performance and rheological properties of bran-enriched dough. Coarse (D 50= 328.98 μm) …

In order to investigate the influence of superfine grinding of wheat bran on the qualities of
southern and northern-styles steamed bread, wheat bran with different particle size (coarse …

Commercial hard red spring, hard red winter, soft white and durum wheat brans were used
to investigate the effect of wheat bran particle size on the rheological properties of doughs …

To investigate the impact of superfine grinding of wheat bran on bread quality, antioxidant
and nutritional properties, bran with different particle sizes (coarse, D 50 of 362.3 μm; …

Grain from the wheat varieties Bezostaya and Gerek were milled in a Bühler laboratory mill
to obtain straight-run flour, fine bran and coarse bran. When the fine brans from both wheats …

Superfine grinding of insoluble dietary fiber (IDF) is a promising method to improve the
product quality by regulating the interaction between protein and starch. In this study, the …

This study aimed to investigate the effect of wheat bran micronization on its functionality
including physicochemical and antioxidant properties, and dough properties. Coarse bran …

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 …

Wheat bran is widely used in the food industry to produce fibre-rich food products with
enhanced health benefits. The present study explored the effect of bran size reduction by …

Whole wheat bread is an important source of dietary fiber, vitamins, minerals, and
antioxidants. Unfortunately, the addition of bran and middlings lead to significant rheological …