Characteristics of Bread Made of Various Substitution Ratios of Bran Pulverized by Hammer Mill or Jet Mill

The physicochemical and antioxidant properties of dough and bread were measured in wheat flours substituted with two types of bran (HMB: bran pulverized by a hammer mill and JMB: bran pulverized by a jet mill) at various ratios (0%, 5%, 10%, 15%, 20%, and 25%) of substitution. The particle size of h...

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Detalles Bibliográficos
Autores principales: Lee, Dabeen, Kim, Mi Jeong, Kwak, Han Sub, Kim, Sang Sook
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023041/
https://www.ncbi.nlm.nih.gov/pubmed/31947921
http://dx.doi.org/10.3390/foods9010048

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023041/
https://www.ncbi.nlm.nih.gov/pubmed/31947921
http://dx.doi.org/10.3390/foods9010048

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