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Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions

✍ Scribed by Coda, Rossana; Rizzello, Carlo Giuseppe; Curiel, José Antonio; Poutanen, Kaisa; Katina, Kati

Book ID
121724499
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
878 KB
Volume
25
Category
Article
ISSN
1466-8564

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Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to investigate the e †ect of wheat bran particle size on the rheological properties of doughs. Wheat brans were Ðrst coarsely ground and passed through a bran Ðnisher to remove additional endosperm and aleurone l