Understanding the impact of wheat bran on the dynamic behavior of starch and gluten, using bran micronisation as a tool KU Leuven
Interest in the enrichment of dietary fibre in cereal-based foods has grown significantly due to increasing health awareness. As a complement of wheat flour in milling, wheat bran represents a self-evident source of dietary fibre. In addition, wheat bran is a good source of minerals, vitamins and bioactive compounds. However, consumption of wheat bran-enriched foods remains low since its incorporation in cereal-based foods poses important ...