Wheat bran and flour mixtures were used in a bread formulation to improve its quality
characteristics. Wheat bran was microparticulated using a jet mill, and this microparticulated …

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 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 …

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 potential health benefits of consuming whole grain foods are increasingly attracting
customers' interest. The effect of bran particle size on whole wheat flour (WWF) bread …

Wheat bran, a milling by-product of domestic wheat grains, containing approximately 42% of
the total dietary fiber, was tested for the effects on bread-making properties. The amylograph …

Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran
aqueous extract (WBE) was produced and thoroughly characterized as a functional …

The particle size of wheat bran plays an important role in the quality of reconstituted whole-
wheat flour and its products. The effects of wheat bran particle size on the quality of …

In this study, raw wheat bran was modified by extrusion combined with semi-solid enzymatic
hydrolysis. After modification, the percentage of soluble dietary fiber in wheat bran increased …