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Influence of Added Enzymes and Bran Particle Size on Bread Quality and Iron Availability

✍ Scribed by Sanz-Penella, Juan Mario; Laparra, José Moisés; Sanz, Yolanda; Haros, Monika

Book ID
115545254
Publisher
AACC International (American Association of Cereal Chemists)
Year
2012
Tongue
English
Weight
231 KB
Volume
89
Category
Article
ISSN
0009-0352

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✍ Zhang, D; Moore, W R 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 81 KB 👁 2 views

Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to evaluate the particle size effect of wheat bran on bread baking performance and bread sensory quality. Three different particle size bran samples were obtained from each bran by grinding, not by sifting, the b