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 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 …

Demand for health oriented products such as sugar-free, low calorie and high fibre products
is increasing. One such recent trend is to increase the fibre content in food products to …

The milling by-products have high nutritional value and can be incorporated into white flour.
This study was aimed at comparatively examining the rheological behaviour of the doughs …

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 …

Wheat bran incorporation in bread has multiple health benefits, but also a detrimental effect
on overall bread quality. Bran is hypothesised to withdraw water from gluten, resulting in …

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 use of bran and whole grain flour changes dough rheology and causes difficulties in
manufacturing bakery products. The aim of this study was to analyse the influence of …

Buckwheat flour is a pseudocereal that can be used to improve the nutritional value of staple
food, such as bread. However, substituting wheat flour can be challenging due to potential …

The nature of the adverse effects of wheat bran fractions on bread-making quality was
studied. Two fractions of bran, representing different tissue layers and having different …