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 …

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 …

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 …

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 …

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 …

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) …

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 …

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 …

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 …

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 …