Extrusion Modification of Wheat Bran and Its Effects on Structural and Rheological Properties of Wheat Flour Dough

Extrusion Modification of Wheat Bran and Its Effects on Structural and Rheological Properties of Wheat Flour Dough

The study investigated the extrusion modification of wheat bran and its effects on structural and rheological properties of wheat flour dough. Extruded bran showed better solubility of dietary fiber and structural porosity, leading to higher hydration and swelling power. Addition of extruded bran to...

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Bibliographic Details
Main Authors: Ranran Li, Chenyang Wang, Yan Wang, Xuan Xie, Wenjie Sui, Rui Liu, Tao Wu, Min Zhang
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
extrusion
wheat bran
dough
structure
rheological properties
Online Access:https://www.mdpi.com/2304-8158/12/9/1813

Internet

https://www.mdpi.com/2304-8158/12/9/1813

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