Effect of supplementation of wheat bran on dough aeration and final bread volume

Autor: Sylvie Chevallier, Alain Le-Bail, Paulin Patricia Packkia-Doss, Akash Pare

Publikováno v: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2019, 252, pp.28-35. ⟨10.1016/j.jfoodeng.2019.01.014⟩

One of the best ways to increase the fiber content in the diet is supplementing wheat bran in bread. Wheat bran is known to affect the cellular structure of the dough, resulting in lower final bread volume. The present study was focused on analyzing

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d802d41a72eab8fe31413db3dc98ded
https://doi.org/10.1016/j.jfoodeng.2019.01.014