Applying a Wet-Type Grinder to Wheat Bran for Developing Breads

Applying a Wet-Type Grinder to Wheat Bran for Developing Breads

Despite being rich in dietary fibers, wheat bran is scarcely used as a food source because these dietary fibers have adverse effects on the texture. In this study, bran was atomized using a wet-type grinder (WG) to improve its physicochemical properties. The WG treatment improved the dispersion abil...

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Bibliographic Details
Main Authors: Thi Anh Le, Kazuyoshi Nakamura, Yuya Arai, Katsuyoshi Nishinari, Takao Nagano
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Biology and Life Sciences Forum
Subjects:
bread
dietary fiber
rapidly digestible starch
wet-type grinder
wheat bran
Online Access:https://www.mdpi.com/2673-9976/6/1/118

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