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Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough

Suyun Lin1, Xiaoxuan Jin1, Jing Gao1

  • 1Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China.

Food Chemistry
|March 20, 2021
PubMed

Keywords:
AntioxidantDietary fibreDough propertiesMicronizationWheat bran

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