date:Sep 14, 2012
ameters such as mixing time, they said.
Formulations used were 0-20g wheat bran/100g flour, 0-20g resistant starch/100g flour and 0-3g locust bean gum/100g flour.
Consumer appeal
Researchers found that consumers purchasing fibre-enriched bread expected to see bran particles, therefore the addition of more than 10g of wheat bran to each 100g of flour yielded good results in the sensory evaluation of crumb colour and appearance.
A recently published science paper suggested that there is a weal