A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance

A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance

This study aimed at elucidating the contribution of chemical interactions, water binding, and steric hindrance on the effect of wheat and oat brans and of their fractions, i.e., soluble and insoluble, on dough and bread properties. For such purpose, an inert filler, i.e., glass beads of comparable p...

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Bibliographic Details
Main Authors: Stefano Renzetti, Mira Theunissen, Karlijn Horrevorts
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
bran
bran fractions
water binding
moisture sorption
β-glucan
steric hindrance
Online Access:https://www.mdpi.com/2304-8158/10/10/2311

Internet

https://www.mdpi.com/2304-8158/10/10/2311

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