The core objective of current research was determined to nutritional and bioactive profile of
maize bran (MB)‐enriched flour in relation to its end‐use product quality. Furthermore …

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 …

The study aimed to enrich the conventional wheat based bread with high fiber leguminous
bran. Wheat bran, faba bean bran, chick pea bran, pigeon pea bran and soya bean bran …

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 Bran, being a by‐product of grain grinding, is characterised by a high
biological value and is thus widely used in food production. In this study, different streams of …

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 …

Introduction Flours from cereal grains have the potential to be used in the production of
bakery products, especially breads, and the addition of other non–wheat plant materials in …

Background and objectives Hard red wheat bran and hard white wheat bran were
prehydrated and treated with cellulase, xylanase, or cellulase+ xylanase to mitigate the …

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 …

This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey
protein isolates (WPI) on their physicochemical and sensory properties. The aim was to …