Effect of different levels and particle sizes of wheat bran on the quality of flat bread
M Majzoobi, A Farahnaky, Z Nematolahi… - 2013 - sid.ir
Due to the positive effects of fiber on human health, production and distribution of high fiber
containing foods is on the increase. Amongst different foods, bread is a suitable option to …
containing foods is on the increase. Amongst different foods, bread is a suitable option to …
Investigation of the effects of wheat bran with enhanced functionality by nixtamalization on bread properties
MŞ Argun, B Kılınç, E Yazıcı, S Kılınç, Y Yılmaz… - Journal of Cereal …, 2023 - Elsevier
Wheat bran includes significant bioactive chemicals as well as abundant and inexpensive
dietary fiber, which has been associated to promoting gut health and preventing certain …
dietary fiber, which has been associated to promoting gut health and preventing certain …
Durum wheat bread with a potentially high health value through the addition of durum wheat thin bran or barley flour
DBM Ficco, M Canale, V Giannone, MC Strano… - Plants, 2023 - mdpi.com
The enrichment of semolina bread with prebiotic ingredients such as β-glucans may exert
health-promoting effects. This work presents the results of a general recipe development …
health-promoting effects. This work presents the results of a general recipe development …
Whole wheat bread: Effect of bran fractions on dough and end-product quality
Consumption of whole-wheat based products is encouraged due to their important
nutritional elements that benefit human health. However, the use of whole-wheat flour is …
nutritional elements that benefit human health. However, the use of whole-wheat flour is …
Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties
B Özkaya, B Baumgartner… - Journal of texture …, 2018 - Wiley Online Library
Wheat bran and rice bran were concentrated in terms of dietary fiber and were dephytinized
by two different methods (fermentation and hydrothermal). Untreated, concentrated …
by two different methods (fermentation and hydrothermal). Untreated, concentrated …
The effect of bread-making methods on functional and quality characteristics of oat bran blended bread
M Saka, B Özkaya, İ Saka - International Journal of Gastronomy and Food …, 2021 - Elsevier
Oat bran has higher soluble dietary fiber content compared to wheat or rice bran. This is very
significant for preventing diabetes, obesity, and cardiovascular diseases. In addition, oat …
significant for preventing diabetes, obesity, and cardiovascular diseases. In addition, oat …
Effect of supplementation of wheat bran on dough aeration and final bread volume
PP Packkia-Doss, S Chevallier, A Pare… - Journal of Food …, 2019 - Elsevier
One of the best ways to increase the fiber content in the diet is supplementing wheat bran in
bread. Wheat bran is known to affect the cellular structure of the dough, resulting in lower …
bread. Wheat bran is known to affect the cellular structure of the dough, resulting in lower …
[PDF][PDF] The effect of adding rice bran fibre on wheat dough performance and bread quality
R Bagheri, SM Seyedein - World Applied Sciences Journal, 2011 - Citeseer
There has been an evident corrolation between an increased intake of dietary fibre and the
prevention of cardiovascular diseases, diabetes, diverticlosis and colon cancer. Rice bran …
prevention of cardiovascular diseases, diabetes, diverticlosis and colon cancer. Rice bran …
Influence of durum wheat bran particle size on phytochemical content and on leavened bread baking quality
Wheat bran is a conventional by-product of the wheat milling industry mainly used for animal
feed. It is a rich and inexpensive source of phytonutrients, so is in demand for fibre-rich food …
feed. It is a rich and inexpensive source of phytonutrients, so is in demand for fibre-rich food …
Relationships between chemical composition and quality‐related characteristics in bread making with wheat flour–fine bran blends
A Pavlovich‐Abril, O Rouzaud‐Sández… - Journal of Food …, 2015 - Wiley Online Library
The present study investigated the relationships between chemical composition and bread‐
making quality parameters of white flour substituted with 30% of fine bran from two wheat …
making quality parameters of white flour substituted with 30% of fine bran from two wheat …
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