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Optimization of durum wheat bread enriched with bran

An attempt is made in this study to balance the nutritional and sensory quality of bread. In particular, the formulation of a functional durum wheat bread enriched with bran at high concentration has been developed. Organogel concentration and bran particle size have been used as process variables f...

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Detalles Bibliográficos
Autores principales:	Saccotelli, Maria A., Conte, Amalia, Burrafato, Krystel R., Calligaris, Sonia, Manzocco, Lara, Del Nobile, Matteo A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2016
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448379/ https://www.ncbi.nlm.nih.gov/pubmed/28572958 http://dx.doi.org/10.1002/fsn3.448

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