Effect of the addition of bran fractions on bread properties

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). The addition of bran fractions with different composition resulted in significantly harder samples with lower volumes as compared to the control (STD), while bran...