Effect of Purple-Colored Wheat Bran Addition on Quality and Antioxidant Property of Bread and Optimization of Bread-Making Conditions

Effect of Purple-Colored Wheat Bran Addition on Quality and Antioxidant Property of Bread and Optimization of Bread-Making Conditions

Purple-colored wheat bran was blended with flour at different ratios. The dough mixing characteristics of the flour–bran blends and quality characteristics and antioxidant activity of the bread prepared with the blends were investigated. Additionally, response surface methodology (RSM) was used to o...

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Bibliographic Details
Main Authors: Yeri Seo, Yujin Moon, Meera Kweon
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Applied Sciences
Subjects:
purple-colored wheat bran
flour–bran blend
bread
antioxidant activity
response surface methodology
optimization
Online Access:https://www.mdpi.com/2076-3417/11/9/4034

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