Influence of Bioprocessed Wheat Bran on the Physical and Chemical Properties of Dough and on Wheat Bread Texture

Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex

(2013) Emilia Nordlund et al.   JOURNAL OF CEREAL SCIENCE

Fermented Wheat Bran as a Functional Ingredient in Baking

(2012) Kati Katina et al.   CEREAL CHEMISTRY

Impact of water content on the solubilisation of arabinoxylan during xylanase treatment of wheat bran

(2011) Outi Santala et al.   JOURNAL OF CEREAL SCIENCE

Effect of Outer Bran Layers from Germinated Wheat Grains on Breadmaking Properties

(2010) M. Seguchi 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 treated and untreated bran in dough dynamic rheology

(2009) SH. Amirkaveei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Health benefits of dietary fiber

(2009) James W Anderson et al.   NUTRITION REVIEWS

Small and large deformation viscoelastic behaviour of selected fibre blends with gelling properties

(2008) Alessandro Angioloni et al.   FOOD HYDROCOLLOIDS

Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread

(2008) J.M. Sanz Penella et al.   JOURNAL OF CEREAL SCIENCE

Bioavailability of ferulic acid is determined by its bioaccessibility

(2008) Nuria Mateo Anson et al.   JOURNAL OF CEREAL SCIENCE

Gel, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics

(2008) Alessandro Angioloni et al.   JOURNAL OF FOOD ENGINEERING