期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2012
卷号：36
期号：1
页码：39-52
出版社：Galati University Press
摘要：The milling by-products have high nutritional value and can be incorporated into white flour. This study was aimed at comparatively examining the rheological behaviour of the doughs made from wheat white flour with different levels (3-30%) of bran streams incorporated and from wholewheat. The results indicated significant correlations between the ash content of the wheat bran streams incorporated into flour and Alveograph, Rheofermentograph and Mixolab parameters. The white flour sample with 25% wheat bran streams had the ash content similar to wholewheat, but the dough rheology was improved. The quality of the white flour bread with 25% wheat bran streams was improved compared to the wholemeal bread
