Impact of wheat bran physical properties and chemical composition on whole grain flour mixing and baking properties
S Navrotskyi, G Guo, PS Baenziger, L Xu… - Journal of Cereal …, 2019 - Elsevier
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 …
of this study was to determine the associations among physical and chemical properties of …
Effect of bran particle size on rheology properties and baking quality of whole wheat flour from four different varieties
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 …
customers' interest. The effect of bran particle size on whole wheat flour (WWF) bread …
Effects of fermented wheat bran on flour, dough, and steamed bread characteristics
L Li, Z Wang, LM Li, XL Zheng, S Ma… - Journal of …, 2018 - Wiley Online Library
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 …
endows the flour with a richer flavor. However, a high content of insoluble dietary bran fiber …
Unraveling the Influence of Wheat Bran Chemical Composition, Lipolytic Enzyme Activities, and Phenolic Components on the Bread-Making Properties of …
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 …
composition on the bread quality is lacking. The present study aimed to explore the …
[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 …
Whole wheat bread: Effect of bran fractions on dough and end-product quality
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 …
nutritional elements that benefit human health. However, the use of whole-wheat flour is …
Influence of durum wheat bran particle size on phytochemical content and on leavened bread baking quality
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 …
feed. It is a rich and inexpensive source of phytonutrients, so is in demand for fibre-rich food …
Bran characteristics and bread‐baking quality of whole grain wheat flour
L Cai, I Choi, CK Lee, KK Park, BK Baik - Cereal Chemistry, 2014 - Wiley Online Library
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 …
classes of wheat and their association with bread‐baking quality of whole grain wheat flour …
Effect of wheat bran on dough rheology and final quality of Chinese steamed bread
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 …
staple food of China, Chinese steamed bread (CSB) represents about 40% of China's wheat …
Effect of wheat bran particle size on dough rheological properties
D Zhang, WR Moore - Journal of the Science of Food and …, 1997 - Wiley Online Library
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 …
to investigate the effect of wheat bran particle size on the rheological properties of doughs …
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