Keyphrases
Wheat Bread
100%
Bread
100%
Microstructure
100%
High-performance Fibers
100%
Bran Fermentation
100%
Bran
71%
Lactic Acid Bacteria
42%
Bran Fractions
42%
Pre-fermentation
28%
Bread Quality
28%
Crumb Structure
28%
Spontaneous Fermentation
28%
Lactobacillus Brevis
14%
Fermentation
14%
Wheat Bran
14%
Cell Wall
14%
Crumbs
14%
Shelf Life
14%
Starch Granules
14%
Network Structure
14%
Light Microscopy
14%
Protein Network
14%
Fermented Bran
14%
Gelatinized
14%
Loaf Volume
14%
Starch Structure
14%
INIS
fermentation
100%
fibers
100%
bread
100%
wheat
100%
microstructure
100%
yeasts
45%
lactic acid
27%
bacteria
27%
starch
18%
comparative evaluations
9%
control
9%
lactobacillus
9%
proteins
9%
volume
9%
particles
9%
cell wall
9%
flavor
9%
microscopy
9%
elasticity
9%
storage life
9%
Food Science
Whole Wheat Bread
100%
Bran
100%
Lactic Acid Bacteria
27%
Crumb Structure
18%
Starch
9%
Lactobacillus brevis
9%
Shelf Life
9%
Starch Granule
9%
Baked Bread
9%
Loaf Volume
9%