Effect of size reduction on colour, hydration and rheological properties of wheat bran

The aim of this study was to determine the effect of size reduction of wheat bran (WB) on water holding capacity (WHC), water retention capacity (WRC), swelling capacity (SC); rheological and colour properties. Coarse WB exhibited the highest mean values for WHC (6.49 g/g), WRC (5.76 g/g), SC (7.6...

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Bibliografiske detaljer
Udgivet i:Ciência e Tecnologia de Alimentos
Main Authors: Oluwatoyin Oladayo ONIPE, Daniso BESWA, Afam Israel Obiefuna JIDEANI
Format: Artigo
Sprog:Inglês
Udgivet: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Fag:
Agrociencias
rheology
Wheat bran
particle size
colour profile
mixing tolerance
Online adgang:https://www.redalyc.org/articulo.oa?id=395953031008
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