Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
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
Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules28010001
Abstract: The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well… read more here.
Keywords: properties baking; function; relationship dough; panned bread ... See more keywords