Comparative effects of wheat bran modifications by microwaving, steam explosion and solid-state fermentation on reconstituted dough properties and corresponding noodles qualities

Wheat bran, rich in fiber and bioactives, often impairs dough and final product quality upon incorporation. This study employed microwaving (MWB), steam explosion (SWB), and solid–state fermentation to modify wheat bran to improve its functionality in dough and noodles. All modifications reduced par...

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Hlavní autoři:	Feng Kong, Yue Li, Hongrun Lu, Yishuai Ding
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2026-02-01
Edice:	Food Chemistry: X
Témata:	Wheat bran modification Steam explosion Whole wheat dough Noodles Quality characteristics
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2590157526000921
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