Effects of Wheat Bran Dietary Fiber and Raw Wheat Bran on the Quality of Steamed Bread

Effects of Wheat Bran Dietary Fiber and Raw Wheat Bran on the Quality of Steamed Bread

In order to study the difference effects of wheat bran dietary fiber (WBDF) and raw wheat bran (RWB) on the quality of steamed bread, WBDF was prepared by complex enzyme hydrolysis (moderate temperature α-amylase, cellulase, and alkaline protease), the sensory quality, textural property, in vitro st...

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Bibliographic Details
Main Authors: Xiaoning LI, Liping WANG, Xiaohong TIAN, Yanxiang LIU, Kun GAO, Bin TAN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-02-01
Series:Shipin gongye ke-ji
Subjects:
wheat bran
dietary fiber
steamed bread
texture property
in vitro digestibility
microstructure
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030174

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