Study on the effect of wheat bran dietary fiber on the rheological properties of dough
The aim of the study was to determine the influence of wheat bran dietary fiber on wheat flour dough rheological properties. In this paper, wheat bran dietary fiber (WBDF) with different levels (0, 3%, 6%, 9%, 12%) were added to wheat flour and the characterization of dough rheological properties wa...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2019-03-01
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| Series: | Grain & Oil Science and Technology |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590259819300056 |