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Effect of Nutrim Oat Bran and Flaxseed on Rheological Properties of Cakes

✍ Scribed by Lee, S.; Inglett, G. E.; Carriere, C. J.

Book ID
120248198
Publisher
AACC International (American Association of Cereal Chemists)
Year
2004
Tongue
English
Weight
135 KB
Volume
81
Category
Article
ISSN
0009-0352

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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