The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers

The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers

The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profile and VC relationship with emotions induced for consumers. A comparison study of BR (prepared with 5%, 10%, and 15% unt...

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Bibliographic Details
Main Authors: Elena Bartkiene, Ieva Jomantaite, Ernestas Mockus, Romas Ruibys, Aldona Baltusnikiene, Antonello Santini, Egle Zokaityte
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
wheat bread
wheat bran
extrusion
fermentation
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/10/10/2501

Internet

https://www.mdpi.com/2304-8158/10/10/2501

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