Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties

Image data of crumb structure of bread from flour of czech spring wheat cultivars

(2018) I. Švec et al.   CZECH JOURNAL OF FOOD SCIENCES

Fermented Wheat Bran as a Functional Ingredient in Baking

(2012) Kati Katina et al.   CEREAL CHEMISTRY

Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran

(2012) Yuthana Phimolsiripol et al.   JOURNAL OF CEREAL SCIENCE

Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour

(2010) Eveline Lopes Almeida et al.   CEREAL CHEMISTRY

Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®

(2010) Cristina M. Rosell et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

(2010) Martijn W.J. Noort et al.   JOURNAL OF CEREAL SCIENCE

Effects of two barley β-glucan isolates on wheat flour dough and bread properties

(2009) A. Skendi et al.   FOOD CHEMISTRY

Bran characteristics and wheat performance in whole wheat bread

(2009) Marie-Ève Seyer et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

(2008) Jianfen Liang et al.   FOOD CHEMISTRY

Dephytinization of wheat bran by fermentation with bakers' yeast, incubation with barley malt flour and autoclaving at different pH levels

(2008) Saray Servi et al.   JOURNAL OF CEREAL SCIENCE

Water-soluble dietary fibers and cardiovascular disease

(2008) Elke Theuwissen et al.   PHYSIOLOGY & BEHAVIOR