Functionalization of wheat aleurone-rich flour for bread and baked products applications
Fonctionnalisation de farine de blé riche en aleurone pour des applications en panification
Résumé
Literature exists on bran optimization by pre-treatments but there is an increased interest in the aleurone layer, which has a high potential for nutritional and technological benefits.
Though its transformation by mechanical treatments have already been studied, few investigated the effect of oxidative, thermal or biological treatments on this specific layer.
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