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2019•Journal of Food EngineeringOpen access

Effect of supplementation of wheat bran on dough aeration and final bread volume

Paulin Patricia Packkia-Doss, Sylvie Chevallier, Akash Pare, Alain Le‐Bail

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Key concepts: Bran, Food science, Bread making, Aeration, Chemistry, Wheat flour, Fermentation, Volume (thermodynamics)

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