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 …

Wheat bran and rice bran were concentrated in terms of dietary fiber and were dephytinized
by two different methods (fermentation and hydrothermal). Untreated, concentrated …

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 …

The enrichment of bread with wheat bran as a source of dietary fibre seems to be necessary
for human health, because bread is the most consumed commodity in many countries …

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 …

The addition of wheat bran increases the nutritional value of bread, but at the same time,
decreases the dough rheological properties and taste of bread. Many investigations showed …

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, a by‐product of the industrial roller milling of wheat, is increasingly added to
food products because of its nutritional profile and physiological effects. Epidemiological …

Although the addition of bran to bread makes it healthier and more functional, it brings with it
some technological problems. One way to eliminate these problems is hydrothermal …