Different Sized Wheat Bran Fibers as Fat Mimetic in Biscuits: Its Effects on Dough Rheology and Biscuit Quality (Daha sonra makale olarak yayımlanmıştır)

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2018-04-01

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Erinç, Hakan
Mert, Behiç
Tekin, Aziz

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https://hdl.handle.net/11511/77465

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Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality ERINC, Hakan; Mert, Behiç; Tekin, Aziz (Springer Science and Business Media LLC, 2018-10-01) The aim of this study is to investigate the effects of various particle sized and different amount of plant fibers as fat mimetic for biscuit formulations instead of biscuit fat. The fibers with different particle sizes were obtained from wheat bran and used instead of fat in biscuit formulations. The texture, rheology and quality analyses of low-fat biscuit (30, 20 and 10% fat) were performed and compared with those of the full-fat control sample (40% fat). Results showed that wheat bran fiber with bigger ...
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Citation Formats

H. Erinç, B. Mert, and A. Tekin, “Different Sized Wheat Bran Fibers as Fat Mimetic in Biscuits: Its Effects on Dough Rheology and Biscuit Quality (Daha sonra makale olarak yayımlanmıştır),” 2018, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/77465.