We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review.
- Authors
Hemdane, Sami; Jacobs, Pieter J.; Dornez, Emmie; Verspreet, Joran; Delcour, Jan A.; Courtin, Christophe M.
- Abstract
Wheat bran, a by-product of the industrial roller milling of wheat, is increasingly added to food products because of its nutritional profile and physiological effects. Epidemiological data and scientific studies have demonstrated the health benefits of consuming bran-rich or whole-grain food products. However, incorporation of wheat bran in cereal-based products negatively affects their production process. Furthermore, the organoleptic quality of the obtained products is mostly perceived as inferior to that of products based on refined wheat flour. This review summarizes the current knowledge on the impact of wheat bran on bread making, provides a comprehensive overview of the bran properties possibly involved, and discusses different strategies that have been evaluated up till now to counteract the detrimental effects of wheat bran on bread making.
- Subjects
WHEAT bran; WHEAT -- Nutrition; WHOLE grain foods; NUTRITIONAL value of bread; DOUGH
- Publication
Comprehensive Reviews in Food Science & Food Safety, 2016, Vol 15, Issue 1, p28
- ISSN
1541-4337
- Publication type
Article
- DOI
10.1111/1541-4337.12176