Study of the intrinsic properties of wheat bran and pearlings obtained by sequential debranning and their role in bran-enriched bread making
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- 作者：S. Hemdane ; N.A. Langenaeken ; P.J. Jacobs ; J. Verspreet ; J.A. Delcour ; C.M. Courtin ; Christophe.Courtin@kuleuven.be" class="auth_mail" title="E-mail the corresponding author
- 关键词：Wheat ; Bran ; Pearling ; Bread making
- 刊名：Journal of Cereal Science
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：71
- 期：Complete
- 页码：78-85
- 全文大小：412 K
文摘
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Pearling yields bran fractions differing in biochemical and hydration properties.
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Pericarp-rich fractions are more deleterious to bread volume and crumb texture.
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Aleurone-rich fraction P6–9% affects bread making less than control ground bran.
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Mainly bran hydration properties are believed to impact bread volume.
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Bran-associated enzymes can affect Hagberg Falling number and bread crumb texture.