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 …

The potential health benefits of consuming whole grain foods are increasingly attracting
customers' interest. The effect of bran particle size on whole wheat flour (WWF) bread …

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 …

With the complex nature of wheat bran, knowledge of the impact of bran chemistry and
composition on the bread quality is lacking. The present study aimed to explore the …

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 …

Consumption of whole-wheat based products is encouraged due to their important
nutritional elements that benefit human health. However, the use of whole-wheat flour is …

Wheat bran is a conventional by-product of the wheat milling industry mainly used for animal
feed. It is a rich and inexpensive source of phytonutrients, so is in demand for fibre-rich food …

Variations in physical and compositional bran characteristics among different sources and
classes of wheat and their association with bread‐baking quality of whole grain wheat flour …

Wheat bran is a low‐cost by‐product abundantly produced by the wheat flour industry. As a
staple food of China, Chinese steamed bread (CSB) represents about 40% of China's wheat …

Commercial hard red spring, hard red winter, soft white and durum wheat brans were used
to investigate the effect of wheat bran particle size on the rheological properties of doughs …