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2018•Food ChemistryRequires access

Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making

Sami Hemdane, Niels A. Langenaeken, Pieter J. Jacobs, Joran Verspreet, Jan A. Delcour, Christophe M. Courtin

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Key concepts: Bran, Leavening agent, Bread making, Food science, Chemistry, Steric effects, Organic chemistry, Fermentation

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Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making — Research Paper | ScholarLens