Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties
Suyun Lin, Xiaoxuan Jin, Jing Gao, Ziyou Qiu, Jian Ying, Yong Wang, Zhizhong Dong, Weibiao Zhou
Topics & Concepts
MicronizationBranFood scienceDPPHChemistryAbsorption of waterABTSRheologyPolyphenolAntioxidantMaterials scienceComposite materialParticle sizeRaw materialOrganic chemistryPhysical chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology