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Arabinoxylans-enriched fractions: From dry fractionation of wheat bran to the investigation on bread baking performance

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0 Published in 2019 at "Journal of Cereal Science"

DOI: 10.1016/j.jcs.2019.02.005

Abstract: Abstract Arabinoxylans- (AX-) enriched fractions were separated from wheat bran by dry fractionation and utilized for fiber fortification in bread. The obtained AX-enriched fractions (AXF) contained 39.2–55.8% arabinoxylans (dry basis). To produce bread with various… read more here.

Keywords: wheat bran; bread; enriched fractions; arabinoxylans enriched ... See more keywords