Influence of bioprocessed wheat bran on the physical and chemical properties of dough and on wheat bread texture

Cereal Chemistry

Volumn 91, Issue 2, 2014, Pages 115-123

  Hartikainen, Katri ^a   Poutanen, Kaisa ^a   Katina, Kati ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

ENZYMES; FERMENTATION; FIBERS; LEAST SQUARES APPROXIMATIONS; MEATS; NUTRITION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; SOLUBILITY;

ARABINOXYLANS; DIETARY FIBRE; ENDOGENOUS ENZYME; EUROPEAN FOOD SAFETY AUTHORITIES; NUTRITION CLAIMS; PHYSICAL AND CHEMICAL PROPERTIES; RHEOLOGICAL PROPERTY; SOLUBILISATION; WHEAT BRAN; WHEAT BREADS;

YEAST;

EID: 84896991356     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-04-13-0074-R     Document Type: Article

References (33)

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