Effect of the addition of bran fractions on bread properties |
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| Authors: | Elena Curti Eleonora Carini Greta Bonacini Giovanni Tribuzio Elena Vittadini |
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| Institution: | 1. Siteia.Parma Interdepartmental Centre, Department of Industrial Engineering, University of Parma, Viale G.P. Usberti 181/A, 43124 Parma, Italy;2. Department of Food Science, University of Parma, Viale G.P. Usberti 95/A, 43124 Parma, Italy;3. Università San Raffaele Roma, Via Val Cannuta 247, 00166 Roma, Italy;4. Barilla G. e R. Fratelli S.p.A, Via Mantova, 166, 43122 Parma, Italy |
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| Abstract: | High fibre breads were produced adding durum wheat bran fractions of different composition and particle size. Fresh products were characterized for texture, crumb grain, volume, colour, water status (water activity, moisture content, frozen water content, 1H molecular mobility). |
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| Keywords: | Bran Bread 1H NMR mobility Water status |
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