Cargando…

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...

Descripción completa

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

Ejemplares similares

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties
por: Iuga, Mădălina, et al.
Publicado: (2020)

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours
por: Mironeasa, Silvia, et al.
Publicado: (2019)

Bambara–wheat composite flour: rheological behavior of dough and functionality in bread
por: Erukainure, Ochuko L., et al.
Publicado: (2016)

The Effect of the Addition of Hazelnut or Walnut Flour on the Rheological Characteristics of Wheat Dough
por: Pycia, Karolina, et al.
Publicado: (2022)

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties
por: Gałkowska, Dorota, et al.
Publicado: (2021)

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
por: Atudorei, Denisa, et al.
Publicado: (2021)

Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality
por: Fan, Ling, et al.
Publicado: (2022)

The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality
por: Sun, Huaxing, et al.
Publicado: (2019)

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread
por: Yu, Liwei, et al.
Publicado: (2021)

Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes
por: Torres-Gallo, Ramiro, et al.
Publicado: (2021)

Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours
por: Bakare, Adegoke H., et al.
Publicado: (2015)

The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties
por: Voinea, Andreea, et al.
Publicado: (2020)

The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits
por: Molina, María Teresa, et al.
Publicado: (2021)

Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough
por: Peng, Hong, et al.
Publicado: (2019)

Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread
por: Liu, Yuanyuan, et al.
Publicado: (2023)

The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread
por: Naumenko, Natalia, et al.
Publicado: (2021)

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality
por: Guardianelli, Luciano M., et al.
Publicado: (2023)

The products from fermentation of wheat bran fiber by Auricularia polytricha strain and the effects of the products on rheological properties of dough sheet
por: Jiang, Shiyu, et al.
Publicado: (2020)

Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads
por: Kotsiou, Kali, et al.
Publicado: (2021)

Composition and Functional Effect of Mango (Mangifera indica L.) Almond Flours on Wheat Dough Rheology
por: Zomegni, Gaston, et al.
Publicado: (2022)

Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough
por: Troncoso Recio, Ricardo, et al.
Publicado: (2022)

Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat–taro flour composite bread
por: Abera, Gidmwork, et al.
Publicado: (2016)

Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough
por: Aldughpassi, Ahmad, et al.
Publicado: (2020)

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features
por: Coțovanu, Ionica, et al.
Publicado: (2021)

Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality
por: Meng, Hongwei, et al.
Publicado: (2022)

Impact of Acorn Flour on Gluten-Free Dough Rheology Properties
por: Beltrão Martins, R., et al.
Publicado: (2020)

Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough
por: Bojňanská, Tatiana, et al.
Publicado: (2021)

Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties
por: Choi, Induck, et al.
Publicado: (2012)

Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour
por: Yang, Liping, et al.
Publicado: (2023)

Effects of orange peel powder on rheological properties of wheat dough and bread aging
por: Han, Lihong, et al.
Publicado: (2020)

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
por: Zhang, Sheng, et al.
Publicado: (2021)

Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential
por: Kong, Chunli, et al.
Publicado: (2023)

The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough
por: Voinea, Andreea, et al.
Publicado: (2020)

Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran
por: Roye, Chiara, et al.
Publicado: (2020)

The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin
por: Ansari, Fereshteh, et al.
Publicado: (2022)

Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies
por: Dhal, Somali, et al.
Publicado: (2023)

The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread
por: Naumenko, Natalia, et al.
Publicado: (2022)

Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough
por: Cui, Tingting, et al.
Publicado: (2019)

The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour
por: Pycia, Karolina, et al.
Publicado: (2021)

Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid
por: He, Ni, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_ppi7tbf15cgddr269j99thcs96