Study of hydration properties of wheat bran as a function of particle size

Pieter J. Jacobs, Sami Hemdane, Emmie Dornez, +2

Food Chemistry

Hydration PropertiesParticle SizeGrain QualityBrane TheoryGrain Storage +1

Bread Dough and Baker's Yeast: An Uplifting Synergy

Nore Struyf, Eva Van der Maelen, Sami Hemdane, +3

Comprehensive Reviews in Food Science and Food Safety

Wheat milling by-products and their impact on bread making

Sami Hemdane, Sofie Leys, Pieter J. Jacobs, +3

Food Chemistry

EngineeringBread MakingSustainable AgricultureAgricultural EconomicsGrain Science +2

Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1 H NMR relaxometry

Sami Hemdane, Pieter J. Jacobs, Geertrui M. Bosmans, +3

Food Chemistry

EngineeringFood PhysicH Nmr RelaxometryFood BiophysicsBiochemical Engineering +7

Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making

Sami Hemdane, Niels A. Langenaeken, Pieter J. Jacobs, +3

Food Chemistry

Steric HindranceBran Water Binding

Maximizing the Concentrations of Wheat Grain Fructans in Bread by Exploring Strategies To Prevent Their Yeast (Saccharomyces cerevisiae)-Mediated Degradation

Joran Verspreet, Sami Hemdane, Emmie Dornez, +3

Journal of Agricultural and Food Chemistry

EngineeringAgricultural EconomicsMicrobial MetabolismWheat Grain FructansGrain Quality +22

Structure, chemical composition and enzymatic activities of pearlings and bran obtained from pearled wheat (Triticum aestivum L.) by roller milling

Niels De Brier, Sami Hemdane, Emmie Dornez, +3

Journal of Cereal Science

Food ChemistryEnzymatic ActivitiesRoller MillingChemical CompositionGrain Quality +1

Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making

Pieter J. Jacobs, Silke Bogaerts, Sami Hemdane, +2

Journal of Agricultural and Food Chemistry

Hydration RateOptimal Dough DevelopmentGrain ScienceFood EngineeringGrain Quality +3

Analysis of Storage and Structural Carbohydrates in Developing Wheat (<i>Triticum aestivum</i> L.) Grains Using Quantitative Analysis and Microscopy

Joran Verspreet, Sami Hemdane, Emmie Dornez, +4

Journal of Agricultural and Food Chemistry

Structural CarbohydratesEngineeringBotanyGlycobiologyAgricultural Economics +18

Study of the intrinsic properties of wheat bran and pearlings obtained by sequential debranning and their role in bran-enriched bread making

Sami Hemdane, Niels A. Langenaeken, Pieter J. Jacobs, +3

Journal of Cereal Science

Wheat BranHealth SciencesSequential DebranningFood StructureFood Engineering +4