Add to ORKGCopyright © 2013 Michael O. Ameh et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The effect of rice bran supplementation on some physico-chemical and sensory properties of wheat bread was deter-mined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100 % wheat flour as control. Thereafter, proximate, vitamin and mineral composition, as well as the physical and sensory properties of the dough and bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of...
The effect of incorporation of wheat bran, oat bran and buckwheat into Chinese steamed bread on doug...
The growing consumer exigency and the lack of gluten-free (GF) bakery products with good technologic...
Bread enriched with rice bran is one of the innovative products of bread. The addition of 10% of ric...
Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opport...
Abstract: There has been an evident corrolation between an increased intake of dietary fibre and the...
The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural an...
Defatted rice bran (DRB), a byproduct of rice milling is a rich source of dietary fiber and minerals...
High fiber Chapathi, an Indian unleavened bread incorporating different levels (5–15%) of wheat bran...
In the present research, whole meal barley flour (WBF) was supplemented with gelatinized corn flour ...
Wheat bran is a low-cost by-product abundantly produced by the wheat flour industry. As a staple foo...
Monascus-fermented durian seeds (MFDS) and rice bran (RB) have been incorporated into bread dough fo...
Monascus-fermented durian seeds (MFDS) and rice bran (RB) have been incorporated into bread dough fo...
Acumulating evidence favours the view that increased intake of dietary fibre in an otherwise low-fib...
Currently, relevant is the production of food not only meets human needs but also has a certain nutr...
The aim of this work was to assess the influence of wheat bran addition on the rheological propertie...
The effect of incorporation of wheat bran, oat bran and buckwheat into Chinese steamed bread on doug...
The growing consumer exigency and the lack of gluten-free (GF) bakery products with good technologic...
Bread enriched with rice bran is one of the innovative products of bread. The addition of 10% of ric...
Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opport...
Abstract: There has been an evident corrolation between an increased intake of dietary fibre and the...
The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural an...
Defatted rice bran (DRB), a byproduct of rice milling is a rich source of dietary fiber and minerals...
High fiber Chapathi, an Indian unleavened bread incorporating different levels (5–15%) of wheat bran...
In the present research, whole meal barley flour (WBF) was supplemented with gelatinized corn flour ...
Wheat bran is a low-cost by-product abundantly produced by the wheat flour industry. As a staple foo...
Monascus-fermented durian seeds (MFDS) and rice bran (RB) have been incorporated into bread dough fo...
Monascus-fermented durian seeds (MFDS) and rice bran (RB) have been incorporated into bread dough fo...
Acumulating evidence favours the view that increased intake of dietary fibre in an otherwise low-fib...
Currently, relevant is the production of food not only meets human needs but also has a certain nutr...
The aim of this work was to assess the influence of wheat bran addition on the rheological propertie...
The effect of incorporation of wheat bran, oat bran and buckwheat into Chinese steamed bread on doug...
The growing consumer exigency and the lack of gluten-free (GF) bakery products with good technologic...
Bread enriched with rice bran is one of the innovative products of bread. The addition of 10% of ric...