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Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality

Wheat bran is a conventional by-product of the wheat milling industry mainly used for animal feed. It is a rich and inexpensive source of phytonutrients, so is in demand for fibre-rich food products but creates quality issues when incorporated into bread. The purpose of this study was to characteriz...

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Principais autores: Nabeel T. Alzuwaid, Denise Pleming, Christopher M. Fellows, Barbara Laddomada, Mike Sissons
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-02-01
Serier:Foods
Fag:
durum wheat
antioxidants
phenolic acids
phytosterols
bread
bran
Online adgang:https://www.mdpi.com/2304-8158/10/3/489
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