Many short-lived and highly reactive oxygen species, such as superoxide anion (O2-) and
hydrogen peroxide (H2O2), are toxic or can create oxidative stress in cells, a response …

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 …

Dietary fiber, consisting of soluble dietary fiber and insoluble dietary fiber, has beneficial
functional effects on the human body that are receiving increasingly attention. Refined flour …

Aims To evaluate the capacity of autochthonous lactic acid bacteria (LAB)(43) from Andean
grains to increase the antioxidant activity (AOA) and total phenolic compounds (TPCs) in …

The impact of the hydration capacity and hydration rate of wheat bran on optimal bread
dough development and loaf volume was investigated using coarse bran, both native as …

Although the addition of bran to bread makes it healthier and more functional, it brings with it
some technological problems. One way to eliminate these problems is hydrothermal …

Such by-products of grain processing, as bran, middling, and germ much better satisfy
requirements for being functional products than flour. New biotechnological approaches are …

The present study investigated the relationships between chemical composition and bread‐
making quality parameters of white flour substituted with 30% of fine bran from two wheat …

Twenty‐five varieties of wheat were used in this study in order to determine the effect of
amylose and amylopectin, as well as dietary fibers on the pasting properties and baking …

The aim of this work was to use consortia (two or three strains) of lactic acid bacteria (LAB)[
Lactiplantibacillus plantarum CRL 1964 and CRL 1973, and Leuconostoc mesenteroides …