Fermentation of Bran as a Tool to Improve Quality of High Fibre Wheat Bread

Kati Katina, Karin Autio, Kirsi-Helena Liukkonen, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

Original languageEnglish
Title of host publicationDietary Fibre Components and Functions
EditorsHannu Salovaara, Fred Gates, Maija Tenkanen
Place of PublicationThe Netherlands
PublisherWageningen Academic Publishers
Pages283-290
ISBN (Electronic)978-90-8686-622-9
ISBN (Print)978-90-8686-019-7
DOIs
Publication statusPublished - 2007
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Keywords

  • bran
  • pre-fermentation
  • bread
  • flavour
  • texture

Cite this

Katina, K., Autio, K., Liukkonen, K-H., & Poutanen, K. (2007). Fermentation of Bran as a Tool to Improve Quality of High Fibre Wheat Bread. In H. Salovaara, F. Gates, & M. Tenkanen (Eds.), Dietary Fibre Components and Functions (pp. 283-290). Wageningen Academic Publishers. https://doi.org/10.3920/978-90-8686-622-9