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The effects of wheat bran particle size and storage period on bran flavour and baking quality of bran/flour blends

✍ Scribed by Galliard, T.; Gallagher, D.M.

Book ID
122638632
Publisher
Elsevier Science
Year
1988
Tongue
English
Weight
541 KB
Volume
8
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 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