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 …

High fiber Chapathi, an Indian unleavened bread incorporating different levels (5–15%) of
wheat bran to wheat flour was prepared and evaluated for acceptability and farinograph …

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 …

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 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 …

Three local sudanese wheat cultivars, Debeira, El-Nielain and Sasaraib were obtained from
Agricultural Research Corporation (harvest season 2002/03). Wheat bran was obtained from …

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 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 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 …

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 …