Effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage
Xiwu Jia,
Zhihan Chen,
Qinmin Pan
et al.
Abstract:Background and ObjectivesAt present, there are no sufficient data in the literature about the effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage. Therefore, the current study aimed to investigate the effect of extruded wheat bran on the volatile components and physical–chemical properties of bread during frozen storage.FindingsFrozen storage could effectively extend the shelf‐life of bread. After 20 days of storage, the specific volume and cohesion o… Show more
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