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
ISBN (Electronic)978-90-8686-622-9
ISBN (Print)978-90-8686-019-7
Publication statusPublished - 2007
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material


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

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