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Effects of Baking Conditions, Dough Fermentation, and Bran Particle Size on Antioxidant Properties of Whole-Wheat Pizza Crusts

✍ Scribed by Moore, Jeffrey; Luther, Marla; Cheng, Zhihong; Yu, Liangli (Lucy)

Book ID
127363148
Publisher
American Chemical Society
Year
2009
Tongue
English
Weight
353 KB
Volume
57
Category
Article
ISSN
0021-8561

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✍ Zhang, Decai; Moore, Wayne R πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 173 KB πŸ‘ 2 views

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