Effect of size reduction on colour, hydration and rheological properties of wheat bran

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),...

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Access type:openAccess
Publication Date:2017
Main Author: ONIPE,Oluwatoyin Oladayo
Other Authors: BESWA,Daniso, JIDEANI,Afam Israel Obiefuna
Document type: Article
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Portuguese subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300389
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