Fermented wheat bran as a functional ingredient in wheat baking

Kati Katina, Riikka Juvonen, Arja Laitila, Laura Flander, Emilia Selinheimo, M. Edelmann, V. Piironen, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Original languageEnglish
Title of host publicationFinal HEALTHGRAIN Conference
Subtitle of host publicationEnhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages99
Number of pages1
ISBN (Electronic)978-951-38-7431-5
ISBN (Print)978-951-38-7430-8
Publication statusPublished - 2010
MoE publication typeNot Eligible
EventFinal HEALTHGRAIN Conference : Enhancing health benefits of cereal foods. Results, perspectives, challenges - Lund, Sweden
Duration: 5 May 20107 May 2010

Conference

ConferenceFinal HEALTHGRAIN Conference
CountrySweden
CityLund
Period5/05/107/05/10

Keywords

  • bran
  • fermentation
  • baking

Cite this

Katina, K., Juvonen, R., Laitila, A., Flander, L., Selinheimo, E., Edelmann, M., Piironen, V., & Poutanen, K. (2010). Fermented wheat bran as a functional ingredient in wheat baking. In Final HEALTHGRAIN Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges (pp. 99). VTT Technical Research Centre of Finland.