Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread

[1]  K. Verstrepen,et al.  Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread , 2016, PloS one.

[2]  Taihua Mu,et al.  Anti-diabetic effects of soluble and insoluble dietary fibre from deoiled cumin in low-dose streptozotocin and high glucose-fat diet-induced type 2 diabetic rats , 2016 .

[3]  A. Reale,et al.  Effects of pre-fermented wheat bran on dough and bread characteristics , 2016 .

[4]  Ye Chen,et al.  Blasting extrusion processing: the increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran. , 2015, Food chemistry.

[5]  M. Kurek,et al.  The application of dietary fiber in bread products. , 2015 .

[6]  J. Curiel,et al.  Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions , 2014 .

[7]  Mahsa Majzoobi,et al.  Modeling the Effects of the Quantity and Particle Size of Wheat Bran on Some Properties of Bread Dough using Response Surface Methodology , 2014 .

[8]  G. D. Valle,et al.  How can technology help to deliver more of grain in cereal foods for a healthy diet , 2014 .

[9]  A. Aura,et al.  Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex , 2013 .

[10]  S. Damodaran,et al.  Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy , 2013 .

[11]  E. Vittadini,et al.  Effect of the addition of bran fractions on bread properties , 2013 .

[12]  K. Verstrepen,et al.  Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor. , 2013, Food chemistry.

[13]  V. Piironen,et al.  Fermented Wheat Bran as a Functional Ingredient in Baking , 2012 .

[14]  L. Jespersen,et al.  Phytase‐active yeasts from grain‐based food and beer , 2011, Journal of applied microbiology.

[15]  R. Hamer,et al.  The effect of particle size of wheat bran fractions on bread quality - Evidence for fibre—protein interactions , 2010 .

[16]  M. Gobbetti,et al.  Proteolysis in sourdough fermentations : mechanisms and potential for improved bread quality , 2008 .

[17]  H. Özkaya,et al.  Dephytinization of wheat bran by fermentation with bakers' yeast, incubation with barley malt flour and autoclaving at different pH levels , 2008 .

[18]  Joel Abecassis,et al.  Dry processes to develop wheat fractions and products with enhanced nutritional quality , 2007 .

[19]  S. Kohlwein,et al.  Fatty acid synthesis and elongation in yeast. , 2007, Biochimica et biophysica acta.

[20]  R. A. Flores,et al.  PHYSICAL, CHEMICAL, and THERMAL CHARACTERIZATION of WHEAT FLOUR MILLING COPRODUCTS , 2003 .

[21]  A. Hardisson,et al.  Phytic Acid Level in Wheat Flours , 2002 .

[22]  S. Sathe,et al.  Influence of Processing Technologies on Phytate and Its Removal , 2001 .

[23]  K. Autio,et al.  Effects of Bran Fermentation on Quality and Microstructure of High‐Fiber Wheat Bread , 2001 .

[24]  Janet Taylor,et al.  Effect of Heat Treatment and Particle Size of Different Brans on Loaf Volume of Brown Bread , 1999 .

[25]  Decai Zhang,et al.  Wheat bran particle size effects on bread baking performance and quality , 1999 .

[26]  Hang Xiao,et al.  Influence of additives on Saccharomyces cerevisiae β-glucan production. , 2013 .

[27]  C. Rosell,et al.  Selection of lactic acid bacteria with high phytate degrading activity for application in whole wheat breadmaking , 2008 .

[28]  Herbert Stone,et al.  Sensory Evaluation Practices , 1985 .