2017
DOI: 10.1590/1678-457x.12216
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Abstract: The aim of this study was to determine the effect of size reduction of wheat bran (WB) on water holding capacity (WHC), water retention capacity (WRC), swelling capacity (SC); rheological and colour properties. Coarse WB exhibited the highest mean values for WHC (6.49 g/g), WRC (5.76 g/g), SC (7.67 g/g) and DHC (4.23 g/g), while these values were significantly reduced in fine WB. Size reduction increased lightness of WB as indicated by high L* values (62.65 to 75.80), Hue angle of 74.63 and whiteness index val… Show more

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Cited by 47 publications
(41 citation statements)
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“…Crumb redness ( a* ) values significantly increased as WB content increased in the samples. Wheat bran has been reported to have high redness intensity [20]. Therefore, its incorporation in the cereal fried dough increased the redness of the crumb of the composite fried, though.…”
Section: Resultsmentioning
confidence: 99%
“…Crumb redness ( a* ) values significantly increased as WB content increased in the samples. Wheat bran has been reported to have high redness intensity [20]. Therefore, its incorporation in the cereal fried dough increased the redness of the crumb of the composite fried, though.…”
Section: Resultsmentioning
confidence: 99%
“…Another factor of higher WAC could be the fibers retaining the water. Reduction of theses fibers in case of SF has reduced its capacity to absorb water (Onipe, Beswa & Jideani, 2017;Shewry, 2009). WAC is an important component since it allows the food to have sufficient water retention and transfer of this water upon consumption.…”
Section: Discussionmentioning
confidence: 99%
“…Another factor of higher WAC could be the fibers retaining the water. Reduction of theses fibers in case of SF has reduced its capacity to absorb water (Onipe et al 2017;Shewry 2009). WAC is an important component since it allows the food to have sufficient water retention and transfer of this water upon consumption.…”
Section: Discussionmentioning
confidence: 99%