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https://link.springer.com/article/10.1007/s44187-022-00012-wHowever, it seems that pulverization of flour is not promising technology concerning bread technological quality since whole-grain wheat jet milled breads (flour volume median diameter = 17–53 μm) were characterized with reduced specific volume and moisture content and increased crumb hardness in comparison to breads with flour having volume median diameter of 84 μm [30].
Indeed, the variety in
these bran-containing products should be taken into account when
studying the effects of wheat bran in bread making as each of these
fractions may have its specific properties and impact on bread mak-
ing. Fine weatings and low-grade flour, for instance, are shown
to be intrinsically more deleterious to bread volume than coarse
bran and coarse weatings (Hemdane and others 2015)
Bran has a detrimental
effect on dough expansion, with Fine bran particles more damaging than Coarse bran, and
Medium the least damaging. However, sheeting can enhance the ability of bran-enriched
doughs to expand, potentially offering a route to counteract the damaging effects of bran
on gluten development, although over-development via sheeting becomes more of a risk
with bran in the formulation
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