The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions.

Foods · 2021 · PMC8535908 · PMID 34681462

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a clear trendno p-value reported

A clear trend was also observed for bran particle size, with smaller bran particle sizes exhibiting a smaller specific volume ( Table 7 ).

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showed a trendno p-value reported

However, HRS showed a trend of greater extensibility loss as bran particle size increased, likely as a result of larger bran particles introducing larger localized disruptions of the gluten network.

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