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

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

doi:10.3920/978-90-8686-622-9

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 proceeding › Chapter or book article › Professional

Original language	English
Title of host publication	Dietary Fibre Components and Functions
Editors	Hannu Salovaara, Fred Gates, Maija Tenkanen
Place of Publication	The Netherlands
Publisher	Wageningen Academic Publishers
Pages	283-290
ISBN (Electronic)	978-90-8686-622-9
ISBN (Print)	978-90-8686-019-7
DOIs	https://doi.org/10.3920/978-90-8686-622-9
Publication status	Published - 2007
MoE publication type	D2 Article in professional manuals or guides or professional information systems or text book material

Keywords

bran
pre-fermentation
bread
flavour
texture

Access to Document

10.3920/978-90-8686-622-9

Cite this

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title = "Fermentation of Bran as a Tool to Improve Quality of High Fibre Wheat Bread",

keywords = "bran, pre-fermentation, bread, flavour, texture",

author = "Kati Katina and Karin Autio and Kirsi-Helena Liukkonen and Kaisa Poutanen",

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language = "English",

isbn = "978-90-8686-019-7",

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booktitle = "Dietary Fibre Components and Functions",

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address = "Netherlands",

}

Fermentation of Bran as a Tool to Improve Quality of High Fibre Wheat Bread. / Katina, Kati; Autio, Karin; Liukkonen, Kirsi-Helena et al.
Dietary Fibre Components and Functions. ed. / Hannu Salovaara; Fred Gates; Maija Tenkanen. The Netherlands: Wageningen Academic Publishers, 2007. p. 283-290.

Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Professional

TY - CHAP

T1 - Fermentation of Bran as a Tool to Improve Quality of High Fibre Wheat Bread

AU - Katina, Kati

AU - Autio, Karin

AU - Liukkonen, Kirsi-Helena

AU - Poutanen, Kaisa

PY - 2007

Y1 - 2007

KW - bran

KW - pre-fermentation

KW - bread

KW - flavour

KW - texture

U2 - 10.3920/978-90-8686-622-9

DO - 10.3920/978-90-8686-622-9

M3 - Chapter or book article

SN - 978-90-8686-019-7

SP - 283

EP - 290

BT - Dietary Fibre Components and Functions

A2 - Salovaara, Hannu

A2 - Gates, Fred

A2 - Tenkanen, Maija

PB - Wageningen Academic Publishers

CY - The Netherlands

ER -