To investigate the impact of superfine grinding of wheat bran on bread quality, antioxidant
and nutritional properties, bran with different particle sizes (coarse, D 50 of 362.3 μm; …

This study aimed to investigate the effect of wheat bran micronization on its functionality
including physicochemical and antioxidant properties, and dough properties. Coarse bran …

In order to investigate the influence of superfine grinding of wheat bran on the qualities of
southern and northern-styles steamed bread, wheat bran with different particle size (coarse …

Fractions from debranning of durum wheat (Triticum durum sp.) were subjected to
micronization and air fractionation, obtaining coarse (Cf) and fine (Ff) fractions. These …

Wheat bran is widely used in the food industry to produce fibre-rich food products with
enhanced health benefits. The present study explored the effect of bran size reduction by …

The present study explored the effect of size reduction by superfine grinding on the
performance and rheological properties of bran-enriched dough. Coarse (D 50= 328.98 μm) …

Due to the positive effects of fiber on human health, production and distribution of high fiber
containing foods is on the increase. Amongst different foods, bread is a suitable option to …

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 …

In order to study the influence of wheat bran particle size on its antioxidant capacity, the
wheat bran was ground under normal and cryogenic conditions with variable intensity to …

Wheat bran, a by‐product of the industrial roller milling of wheat, is increasingly added to
food products because of its nutritional profile and physiological effects. Epidemiological …