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). The Netherlands: Wageningen Academic Publishers. https://doi.org/10.3920/978-90-8686-622-9
Katina, Kati ; Autio, Karin ; Liukkonen, Kirsi-Helena ; Poutanen, Kaisa. / Fermentation of Bran as a Tool to Improve Quality of High Fibre Wheat Bread. Dietary Fibre Components and Functions. editor / Hannu Salovaara ; Fred Gates ; Maija Tenkanen. The Netherlands : Wageningen Academic Publishers, 2007. pp. 283-290
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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. Wageningen Academic Publishers, The Netherlands, pp. 283-290. https://doi.org/10.3920/978-90-8686-622-9

Fermentation of Bran as a Tool to Improve Quality of High Fibre Wheat Bread. / Katina, Kati; Autio, Karin; Liukkonen, Kirsi-Helena; Poutanen, Kaisa.

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 proceedingChapter or book articleProfessional

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 -

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