How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties
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) …
performance and rheological properties of bran-enriched dough. Coarse (D 50= 328.98 μm) …
Effects of superfine grinding of bran on the properties of dough and qualities of steamed bread
X Xu, Y Xu, N Wang, Y Zhou - Journal of Cereal Science, 2018 - Elsevier
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 …
southern and northern-styles steamed bread, wheat bran with different particle size (coarse …
Effect of wheat bran particle size on dough rheological properties
D Zhang, WR Moore - Journal of the Science of Food and …, 1997 - Wiley Online Library
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 effect of wheat bran particle size on the rheological properties of doughs …
Impact of wheat bran micronization on dough properties and bread quality: Part II–Quality, antioxidant and nutritional properties of bread
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; …
and nutritional properties, bran with different particle sizes (coarse, D 50 of 362.3 μm; …
Unexpected strengthening effects of a coarse wheat bran on dough rheological properties and baking quality
Ö Özboy, H Köksel - Journal of Cereal Science, 1997 - Elsevier
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 …
to obtain straight-run flour, fine bran and coarse bran. When the fine brans from both wheats …
Milling of buckwheat hull to cell-scale: Influences on the behaviors of protein and starch in dough and noodles
L Wang, H Tang, Y Li, Z Guo, L Zou, Z Li, J Qiu - Food Chemistry, 2023 - Elsevier
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 …
product quality by regulating the interaction between protein and starch. In this study, the …
Impact of wheat bran micronization on dough properties and bread quality: Part I–Bran functionality and dough properties
This study aimed to investigate the effect of wheat bran micronization on its functionality
including physicochemical and antioxidant properties, and dough properties. Coarse bran …
including physicochemical and antioxidant properties, and dough properties. Coarse bran …
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 …
Effect of coarse and superfine-ground wheat brans on the microstructure and quality attributes of dried white noodle
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 …
enhanced health benefits. The present study explored the effect of bran size reduction by …
Improving whole wheat dough tenacity and extensibility: A new kneading process
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 …
antioxidants. Unfortunately, the addition of bran and middlings lead to significant rheological …
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