Effect of Heat Treatment and Particle Size of Different Brans on Loaf Volume of Brown Bread
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
1. Some effects of non-endosperm components of wheat and of added gluten on wholemeal bread microstructure;GAN;Journal of Cereal Science,1989
2. Oxygen consumption of aqueous suspensions of wheat wholemeal, bran and germ: Involvement of lipase and lipoxygenase;GALLIARD;Journal of Cereal Science,1986
3. Fibre in breadmaking;POMERANZ;Cereal Chemistry,1977
4. Effect of outer bran layers on the loaf volume of wheat bread;GAN;Journal of Cereal Science,1992
5. Rheology and chemistry of dough;BLOKSMA,1988
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