Effect of Purple-Colored Wheat Bran Addition on Quality and Antioxidant Property of Bread and Optimization of Bread-Making Conditions
Purple-colored wheat bran was blended with flour at different ratios. The dough mixing characteristics of the flour–bran blends and quality characteristics and antioxidant activity of the bread prepared with the blends were investigated. Additionally, response surface methodology (RSM) was used to o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-04-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/9/4034 |