@inproceedings{b318b6f1b41c4ff2b6838b379d9be899,
title = "Baking of high fiber wheat bread",
abstract = "Our aim was to produce good quality wheat bread containing up to 10-12% of dietary fiber by optimizing the baking process. Reduction of bran particle size improved crumb structure and mouthfeel but the volume of the bread was not improved. Prefermentation of the wheat bran with yeast or with yeast and lactic acid bacteria improved loaf volume and crumb structure. The bread had added flavour and good and homogenous pore structure. Elasticity of the crumb was excellent. Commercial baking enzymes also had a positive effect on the volume, structure and flavour of bread supplemented with wheat bran. The combination of a-amylase, xylanase and lipase was the most effective in extending the shelf-life of the bread supplemented with wheat bran.",
author = "Marjatta Salmenkallio-Marttila and Kati Katina and Maarit Fabritius and Karin Autio",
year = "2000",
language = "English",
isbn = "951-38-5706-9",
series = "VTT Symposium",
publisher = "VTT Technical Research Centre of Finland",
number = "207",
pages = "309--311",
booktitle = "2nd European Symposium on Enzymes in Grain Processing, ESEPG-2",
address = "Finland",
note = "European Symposium on Enzymes in Grain Processing, ESEGP-2, ESEGP-2 ; Conference date: 08-12-1999 Through 10-12-1999",
}