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...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Feng Kong, Yue Li, Hongrun Lu, Yishuai Ding
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2026-02-01
coleção:	Food Chemistry: X
Assuntos:	Wheat bran modification Steam explosion Whole wheat dough Noodles Quality characteristics
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2590157526000921
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!