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 …

The aim of the study was to determine the influence of wheat bran dietary fiber on wheat
flour dough rheological properties. In this paper, wheat bran dietary fiber (WBDF) with …

This study aimed to evaluate the effect of fermented wheat bran dietary fiber (FWBDF) on the
rheological properties of the dough and the quality of noodles and to compare it with the …

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 …

Background The emergence of chronic diseases has increased interest in foods with high
nutritional value and health benefits. In particular, high-fiber food is becoming more popular …

Variations in physical and compositional bran characteristics among different sources and
classes of wheat and their association with bread‐baking quality of whole grain wheat flour …

Wheat bran improves the nutritional properties of bread products due to the fiber content and
antioxidant compounds, but causes changes in physical-chemical and technological …

Wheat bran (WB) is a major by‐product of wheat processing and is widely used as livestock
feed and brewing material. Its development and application have attracted a great deal of …

In this study, whole wheat flour (WWF) was prepared by blending one commercial noodle
flour with ten different bran samples from white and red winter wheat varieties. The whole …

The effects of wheat bran dietary fibre (WBDF) on the rheological properties of dough during
fermentation and quality of Chinese steamed bun (CSB) were investigated. The study …