Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat

Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat

This research investigated the effect of sprouting on wheat bran. Bran from un-sprouted (BUW) and sprouted (BSW) wheat were characterized in terms of chemical composition, enzymatic activities, and hydration properties. In addition, the rheological properties (using GlutoPeak, Farinograph, Extensogr...

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Bibliographic Details
Main Authors: Gaetano Cardone, Paolo D’Incecco, Maria Cristina Casiraghi, Alessandra Marti
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Foods
Subjects:
bran
cell walls
sprouting
dough rheology
bread-making
microstructure
Online Access:https://www.mdpi.com/2304-8158/9/3/260

Internet

https://www.mdpi.com/2304-8158/9/3/260

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