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Effect of wheat dietary fibres on bread dough development and rheological properties

✍ Scribed by M. Bonnand-Ducasse; G. Della Valle; J. Lefebvre; L. Saulnier

Book ID
113698198
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
270 KB
Volume
52
Category
Article
ISSN
0733-5210

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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