Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality.

Moreover, finer fractions (180, <180) have low levels of phenolic acids compared with the coarser fractions like 425 and our study found a strong trend with increasing phenolic content of the fractions and increased crumb redness ( a *) and decreased brightness ( L *) (r = 0.87, −0.89, p < 0.05, respectively).

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