Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties

The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour - ScienceDirect

Nutrients, Free Full-Text

Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread Properties. - Abstract - Europe PMC

Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough - ScienceDirect

The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview - ScienceDirect

Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.

Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours - ScienceDirect

Ferulic acid content variation from wheat to bread - Boudaoud - 2021 - Food Science & Nutrition - Wiley Online Library

The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview - ScienceDirect

Foods, Free Full-Text

Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread Properties. - Abstract - Europe PMC

Full article: Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran

PDF) Effects of Wheat Bran Micronization on the Quality of Reconstituted Whole-Wheat Flour and Its Cooked Noodles