This study was aimed to investigate the effect of solid-state fermented wheat bran (FWB) on
the quality of wheat flour and noodles in order to provide a reference for the application of …

This study aimed to evaluate the effect of solid-state fermentation of Rhizopus oryzae on the
flavor of wheat bran and the sensory properties of bran-containing cake. The results of …

To improve the nutritional, physical and flavor properties of wheat bran, yeast and lactic acid
bacteria (LAB) were used for fermenting wheat bran in solid state. Appearance properties …

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 …

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 …

As the main by-product in the milling process, wheat bran has a huge output, rich nutrition,
and high application prospect. However, due to the high content of insoluble dietary fiber …

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 …

BACKGROUND The addition of wheat bran (WB) could improve the nutritional quality of
whole wheat bread (WWB); however, it also caused many negative effects on the quality of …

Breads with wheat bran were prepared from high-gluten wheat flour with different amounts
of added wheat bran modified by enzymatic hydrolysis followed by autoclaving. The aim was …