Effect of extruded wheat bran on dough rheology and bread quality

LWT

Volumn 44, Issue 10, 2011, Pages 2231-2237

  Gómez, Manuel ^a   Jiménez, Sara ^a   Ruiz, Elena ^a   Oliete, Bonastre ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Bran; Bread; Extrusion; Nutrition; Rheology

Indexed keywords

ELASTICITY; EXTRUSION; FERMENTATION; GAS INDUSTRY; NUTRITION; RHEOLOGY;

BRAN; BREAD; DEVELOPMENT TIME; DOUGH RHEOLOGY; GAS PRODUCTIONS; LOSS OF STABILITY; ORGANOLEPTIC EVALUATION; RHEOLOGICAL CHARACTERISTICS;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 80051787949     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.06.006     Document Type: Article

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