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Cereal Chemistry, ISSN 0009-0352, 03/2019, Volume 96, Issue 2, pp. 273 - 282
Background and objectives Hard red wheat bran and hard white wheat bran were prehydrated and treated with cellulase, xylanase, or cellulase + xylanase to... 
enzyme | whole wheat | bread | bran | hydration | ANTIOXIDANT ACTIVITY | XYLANASE | FOOD SCIENCE & TECHNOLOGY | DOUGH | CELLULASE | BREAD QUALITY | WHEAT-FLOUR | IMPROVEMENT | PREHYDRATION | CHEMISTRY, APPLIED
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 05/2014, Volume 56, Issue 2, pp. 211 - 221
Wheat, together with maize and rice, accounts to about 90% of the world's cereal production. During the milling process, wheat bran, besides other valuable... 
Enzymatic treatment | Functional properties | Wheat bran | Thermal treatment | Health benefits | ANTIOXIDANT ACTIVITY | ARABINOXYLAN-OLIGOSACCHARIDES | FOOD SCIENCE & TECHNOLOGY | MECHANICAL-PROPERTIES | BREAD | FERULIC ACID | DIETARY FIBER | FLOUR | PLANT STEROLS | PARTICLE-SIZE | QUALITY CHARACTERISTICS | Enzymes | Wheat
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 07/2013, Volume 58, Issue 1, pp. 200 - 208
Bran is a good source of dietary fibre, phytochemicals, and also protein, but highly insoluble and recalcitrant structure of bran hinders accessibility of... 
Enzymes | Bran | Bioprocessing | Yeast | Digestion | Protein | WHEAT BRAN | BACTERIA | SOURDOUGH FERMENTATION | ACIDS | FOOD SCIENCE & TECHNOLOGY | MODEL | BY-PRODUCTS | LAYERS | PEPTIDES | BREADS | RYE | Hydrolysis | Chemical properties | Fatty acids | Analysis
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 2010, Volume 52, Issue 1, pp. 59 - 64
The nature of the adverse effects of wheat bran fractions on bread-making quality was studied. Two fractions of bran, representing different tissue layers and... 
Dietary fibre | Bread quality | Gluten | Wheat bran | PHYTATE | BROWN BREAD | FOOD SCIENCE & TECHNOLOGY | PHENOLIC-ACID | WATER UNEXTRACTABLE SOLIDS | LAYERS | LOAF VOLUME | GRAIN | PENTOSANS | BREADMAKING | Wheat | Quality management | water unextractable solids | brown bread | breadmaking | layers | loaf volume | phenolic-acid | grain | phytate | pentosans
Journal Article
Cereal Chemistry, ISSN 0009-0352, 09/2017, Volume 94, Issue 5, pp. 834 - 839
The effect of bran prehydration on the composition and bread‐baking quality was determined using bran and flour of two wheat varieties. Bran was hydrated in... 
ANTIOXIDANT ACTIVITY | FIBER | WHEAT BRAN | PHYTATE | ACID | ENZYMES | FOOD SCIENCE & TECHNOLOGY | DOUGH | FERMENTATION | ARABINOXYLANS | COLORIMETRIC METHOD | CHEMISTRY, APPLIED
Journal Article
Comprehensive Reviews in Food Science and Food Safety, ISSN 1541-4337, 01/2016, Volume 15, Issue 1, pp. 28 - 42
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... 
bread | wheat | bran | dough | Dough | Bran | Wheat | Bread | GRAIN OUTER LAYERS | BAKING PROPERTIES | MILL STREAMS | FOOD SCIENCE & TECHNOLOGY | WHOLE-WHEAT | HYDRATION PROPERTIES | LOAF VOLUME | CHEMICAL-COMPOSITION | PARTICLE-SIZE | DOUGH RHEOLOGICAL PROPERTIES | ALPHA-AMYLASE
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 01/2016, Volume 47, pp. 25 - 38
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 03/2018, Volume 66, Issue 11, pp. 2765 - 2774
Rice bran oil (RBO) possesses a plasma cholesterol-lowering activity, while effect of wheat bran oil (WBO) on plasma cholesterol remains unknown. The present... 
cholesterol | rice bran oil | wheat bran oil | γ-oryzanol | CYP7A1 | LDL-CHOLESTEROL | PROTEIN | FOOD SCIENCE & TECHNOLOGY | ATHEROSCLEROSIS | CANCER CELL-GROWTH | RISK | HYPERCHOLESTEROLEMIC HAMSTERS | AGRICULTURE, MULTIDISCIPLINARY | LOWERING ACTIVITY | POLYUNSATURATED FATTY-ACIDS | CHEMISTRY, APPLIED | gamma-oryzanol | CORONARY-HEART-DISEASE | LIPOPROTEIN CHOLESTEROL
Journal Article
Food Chemistry, ISSN 0308-8146, 07/2018, Volume 253, pp. 262 - 268
This study investigates the effect of the physical presence and water binding of wheat bran during bread making, and the possible mechanisms behind this... 
Water binding | Bread making | Particle size | Wheat bran | IMPACT | NUTRITION & DIETETICS | GLUTEN | LOAF VOLUME | FOOD SCIENCE & TECHNOLOGY | PARTICLE-SIZE | CHEMISTRY, APPLIED | Particle Size | Flour - analysis | Dietary Fiber | Triticum - chemistry | Water - chemistry | Bread | Water
Journal Article
Cellulose, ISSN 0969-0239, 10/2016, Volume 23, Issue 5, pp. 3157 - 3175
Journal Article