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Influence of particle size on bioprocess induced changes on technological functionality of wheat bran

✍ Scribed by Coda, Rossana; Kärki, Ilona; Nordlund, Emilia; Heiniö, Raija-Liisa; Poutanen, Kaisa; Katina, Kati

Book ID
123507332
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
867 KB
Volume
37
Category
Article
ISSN
0740-0020

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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