Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread
Author:
Affiliation:
1. Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference62 articles.
1. AACC International. Approved Methods of Analysis, 11th Ed. Method 10-05.01. Guidelines for measurement of volume by rapeseed displacement. Approved October 17, 2001. Method 44-16.01. Moisture—Air-oven (aluminum-plate) method. Approved April 13, 1961. Method 54-21.01. Farinograph method for flour. Approved November 8, 1995. [Archived method.] Method 76-13.01. Total starch assay procedure (Megazyme amyloglucosidase/α-amylase method). Approved November 8, 1995. Available online only. AACCI: St. Paul, MN.
2. Wheat bran-based biorefinery 2: Valorization of products
3. A comparative study on free and bound phenolic acid content and their antioxidant activity in bran of rice (Oryza sativaL.) cultivars of Eastern Himalayan range
4. Cereal Fiber and Health: Current Knowledge
5. Effect of wheat dietary fibres on bread dough development and rheological properties
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