Concepedia

Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough

Wenjie Sui, Xuan Xie, Rui Liu, Tao Wu, Min Zhang

Food Hydrocolloids · 2018 · 139 citations · 37 references

DOI

Concepts

References

37

Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

M. L. Sudha, R. Vetrimani, K. Leelavathi · Food Chemistry · 2006 · 560 citations

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Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

R. Martínez, Paulina Torres, Miguel Ángel Meneses et al. · Food Chemistry · 2012 · 451 citations · Full text

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Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization

Michael Prückler, Susanne Siebenhandl‐Ehn, Silvia Apprich et al. · LWT · 2013 · 321 citations · Full text

, , +15

Changes in Protein Secondary Structure during Gluten Deformation Studied by Dynamic Fourier Transform Infrared Spectroscopy

Nikolaus Wellner, E. N. Clare Mills, Geoff J. Brownsey et al. · Biomacromolecules · 2004 · 285 citations

, , +17

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

Jayne E. Bock, Srinivasan Damodaran · Food Hydrocolloids · 2012 · 280 citations

, , +17