Wheat bran (Triticum aestivum): composition, functionality and incorporation in unleavened bread
H Archana Shenoy, J Prakash - Journal of Food Quality, 2002 - eprints.uni-mysore.ac.in
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 to wheat flour was prepared and evaluated for acceptability and farinograph …
[PDF][PDF] Chemical composition and functional properties of wheat bread containing wheat and legumes bran
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 …
bran. Wheat bran, faba bean bran, chick pea bran, pigeon pea bran and soya bean bran …
The effects of different treated brans additions on bread quality.
S Albers, Z Muchova, M Fikselova - 2009 - cabidigitallibrary.org
This paper describes the effects of raw and pulverized wheat brans on pan bread quality.
White wheat flour was substituted with 20%, 30%, 50% of raw, cooked, pulverized and …
White wheat flour was substituted with 20%, 30%, 50% of raw, cooked, pulverized and …
Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread
S Rezaei, MA Najafi, T Haddadi - Journal of Cereal Science, 2019 - Elsevier
This study investigated the effects of different particle sizes of sterilized wheat bran (100–
200, 200–300 and 300–400 μm), their replacement levels at 5, 10, and 15%(based on flour …
200, 200–300 and 300–400 μm), their replacement levels at 5, 10, and 15%(based on flour …
Effect of fiber incorporation on rheological and chapati making quality of wheat flour
Traditional Indian unleavened bread (chapati) was prepared by incorporating wheat bran
(insoluble fiber) and oat bran (soluble fiber) at different levels into whole wheat flour. Central …
(insoluble fiber) and oat bran (soluble fiber) at different levels into whole wheat flour. Central …
[PDF][PDF] Effect of oat bran on the quality of enriched high fiber biscuits
AW Khalil, J Ali, T Masood, M Arif, M Parvez… - World Journal of Dairy …, 2015 - academia.edu
Enriched high fiber biscuit was made by substituted refined wheat flour with oat bran at level
of 10%, 20% and 30%. The sensory characteristics (Appearance, texture, taste and color) …
of 10%, 20% and 30%. The sensory characteristics (Appearance, texture, taste and color) …
Effect of barley flour and some of their functional ingredients on quality of pan bread
AMS Hussein, IMF Helmy, BE Mustafa - Minufiya J. Agric. Res, 2006 - mu.menofia.edu.eg
Pan bread was produced by replacement part of wheat flour (72% extraction) with either
ungerminated, germinated barley flour (at 10, 20, and 30%), B-glucan or arabinoxylans (at …
ungerminated, germinated barley flour (at 10, 20, and 30%), B-glucan or arabinoxylans (at …
[HTML][HTML] The effect of wheat bran dietary fibre and raw wheat bran on the flour and dough properties: A comparative study
X Li, L Wang, P Jiang, Y Zhu, W Zhang, R Li, B Tan - LWT, 2023 - Elsevier
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 …
6%, 9%, 12% and 15%) and raw wheat bran (RWB, 6%, 12%, 18%, 24% and 30%) on the …
[PDF][PDF] Effect of commercial oat bran on the characteristics and composition of bread
PG Krishnan, KC Chang, G Brown - Cereal Chem, 1987 - cerealsgrains.org
White wheat flour was substituted with 10 and 15% levels of commercial oat bran to
determine the effects on dough properties and bread quality. Particle size of bran was also …
determine the effects on dough properties and bread quality. Particle size of bran was also …
Effect of barley flour on quality of balady bread
KI Ereifej, MA Al-Mahasneh… - International Journal of …, 2006 - Taylor & Francis
Balady bread was prepared from barley flour (Rum and ACSAD 176 flour) with local wheat
flour (Unified and Zero flour). Chemical, physical, and sensory analysis of the bread was …
flour (Unified and Zero flour). Chemical, physical, and sensory analysis of the bread was …
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