How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties
Xiaoxuan Jin, Suyun Lin, Jing Gao, Yong Wang, Jian Ying, Zhizhong Dong, Weibiao Zhou
Topics & Concepts
RheologyBranFood scienceAbsorption of waterGrindingViscosityMaterials scienceRetrogradation (starch)StarchChemistryComposite materialRaw materialAmyloseOrganic chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology