Wheat bran is a low‐cost by‐product abundantly produced by the wheat flour industry. As a
staple food of China, Chinese steamed bread (CSB) represents about 40% of China's wheat …

The present study investigates the effects of incorporating oat bran (OB) into Chinese
steamed bread (CSB). Different levels (5%, 10% and 15%) of OB were used to replace …

This study investigated the variations in the characteristics of brans obtained from a pilot-
scale milling of 17 soft red winter wheat varieties and their influences on the quality of whole …

The present study investigates the effects of incorporating buckwheat flour (BW) into
Chinese steamed bread (CSB). Different levels (0, 5, 10, and 15%) of BW were added into …

Wheat bran is rich in dietary fiber, which improves the flour nutritional content and also
endows the flour with a richer flavor. However, a high content of insoluble dietary bran fiber …

This study investigated the effects of wheat bran pre-treatments by autoclaving, roasting, jet
cooking, extrusion, puffing and high-temperature-high-pressure (HTHP) cooking on the …

Wheat flour doughs were elaborated with wheat-bran in various contents, up to 20%, and
particle sizes of fractions, in order to study the specific role of rheological properties in …

Wheat bran can have diverse chemical composition and physical properties. The objective
of this study was to determine the associations among physical and chemical properties of …

Background and objectives Wheat bran delivers many nutritional benefits to consumers but
negatively affects dough mixing properties, subsequently decreasing product quality and …

The aim of this study was to investigate the effects of wheat bran dietary fibre (WBDF, 3%,
6%, 9%, 12% and 15%) and raw wheat bran (RWB, 6%, 12%, 18%, 24% and 30%) on the …