Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties.
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DOI: 10.1016/j.foodchem.2021.129407
Abstract: This study aimed to investigate the effect of wheat bran micronization on its functionality including physicochemical and antioxidant properties, and dough properties. Coarse bran (D50 = 362.3 ± 20.5 μm) was superfine ground to medium (D50 = 60.4 ± 10.1 μm) and superfine (D50 = 11.3 ± 2.6 μm) bran,… read more here.
Keywords: bran micronization; bran; dough properties; wheat bran ... See more keywords