Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume
Yamina De Bondt, Wisse Hermans, Paula Moldenaers, Christophe M. Courtin
Topics & Concepts
BranRheologyGlutenAbsorption of waterFood scienceStarchChemistryMicrostructureWheat flourVolume (thermodynamics)Mixing (physics)Bread makingWater retentionMaterials scienceComposite materialRaw materialOrganic chemistrySoil waterPhysicsSoil scienceEnvironmental scienceQuantum mechanicsFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology