Extrusion Modification of Wheat Bran and Its Effects on Structural and Rheological Properties of Wheat Flour Dough

The study investigated the extrusion modification of wheat bran and its effects on structural and rheological properties of wheat flour dough. Extruded bran showed better solubility of dietary fiber and structural porosity, leading to higher hydration and swelling power. Addition of extruded bran to...

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Detalles Bibliográficos
Autores principales: Li, Ranran, Wang, Chenyang, Wang, Yan, Xie, Xuan, Sui, Wenjie, Liu, Rui, Wu, Tao, Zhang, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178710/
https://www.ncbi.nlm.nih.gov/pubmed/37174351
http://dx.doi.org/10.3390/foods12091813

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178710/
https://www.ncbi.nlm.nih.gov/pubmed/37174351
http://dx.doi.org/10.3390/foods12091813

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