Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review

S Hemdane, PJ Jacobs, E Dornez… - … reviews in food …, 2016 - Wiley Online Library
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 fibres in pulse seeds and fractions: Characterization, functional attributes, and applications

SM Tosh, S Yada - Food research international, 2010 - Elsevier
Pulses are a good source of dietary fibre and other important nutrients. Flours and fibre-rich
fractions obtained from pulse crops can be incorporated into processed foods to increase …

Structural and physical properties of dietary fibres, and consequences of processing on human physiology

F Guillon, M Champ - Food research international, 2000 - Elsevier
Dietary fibre encompasses very diverse macromolecules exhibiting a large variety of
physico-chemical properties. They might be naturally present in the food (in cell walls of …

The effect of particle size of wheat bran fractions on bread quality–Evidence for fibre–protein interactions

MWJ Noort, D van Haaster, Y Hemery, HA Schols… - Journal of Cereal …, 2010 - Elsevier
The nature of the adverse effects of wheat bran fractions on bread-making quality was
studied. Two fractions of bran, representing different tissue layers and having different …

Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products

MC Garau, S Simal, C Rossello, A Femenia - Food chemistry, 2007 - Elsevier
Dehydration promoted important modifications affecting both the physico-chemical
properties of dietary fibre (DF) and the antioxidant capacity of orange by-products (peel and …

Nutritional evaluation of some subtropical red and green seaweeds: Part I—proximate composition, amino acid profiles and some physico-chemical properties

KH Wong, PCK Cheung - Food chemistry, 2000 - Elsevier
The proximate composition, amino acid profile and some physico-chemical properties of two
subtropical red seaweeds (Hypnea charoides and Hypnea japonica) and one green …

Structural characteristics and physicochemical properties of okara (soybean residue) insoluble dietary fiber modified by high-energy wet media milling

I Ullah, T Yin, S Xiong, J Zhang, Z Din… - LWT-Food Science and …, 2017 - Elsevier
Abstract Changes in structural characteristics and physicochemical properties of okara
insoluble dietary fiber (IDF) during high-energy wet media milling process were analyzed …

Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse

A Sangnark, A Noomhorm - Food chemistry, 2003 - Elsevier
Alkaline hydrogen peroxide (AHP) treatment affected physical and chemical properties of
sugarcane bagasse (SB). AHP treatment can improve all its physical properties. The …

Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber

KX Zhu, S Huang, W Peng, HF Qian… - Food research international, 2010 - Elsevier
Wheat bran dietary fiber (DF) powders was prepared by ultrafine grinding, whose effects
were investigated on the composition, hydration and antioxidant properties of the wheat …

Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber

SN Raghavendra, SRR Swamy, NK Rastogi… - Journal of Food …, 2006 - Elsevier
After the extraction of coconut milk from the disintegrated coconut grating, the spent grating
(residue) can be utilized as dietary fiber. The fiber was ground in a disc mill and grinding …