2022•Journal of Cereal ScienceRequires access

Effect of extrusion and semi-solid enzymatic hydrolysis modifications on the quality of wheat bran and steamed bread containing bran

Shujing Zhang, Xiwu Jia, Lina Xu, Yufeng Xue, Qinmin Pan, Wangyang Shen, Zhan Wang

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Key concepts: Bran, Steamed bread, Food science, Extrusion, Chemistry, Hydrolysis, Enzymatic hydrolysis, Extrusion cooking

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Effect of extrusion and semi-solid enzymatic hydrolysis modifications on the quality of wheat bran and steamed bread containing bran — Research Paper | ScholarLens