Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking

Bubbles in Food 2: Novelty, Health and Luxury

Volumn , Issue , 2008, Pages 337-354

  Campbell, Grant M ^a   Ross, Marcela ^b   Motoi, Lidia ^b  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Aeration; Baking; Bread dough; Dynamic dough density; Mixing; Oat bran; Particle size; Proof; Proving; Water absorption; Wheat bran; Work input

Indexed keywords

EXPANSION; FOOD PRODUCTS; GRINDING (MACHINING); MIXING; PARTICLE SIZE; TEXTURES; WATER AERATION;

BAKING; BREAD DOUGH; OAT BRAN; PROOF; PROVING; WHEAT BRAN; WORK INPUT;

WATER ABSORPTION;

EID: 85041448043     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-891127-59-5.50037-7     Document Type: Chapter

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