Published January 15, 2024
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WHEAT BRAN IN BAKERY PRODUCTS
Description
In terms of water-binding capacity, bran protein flour is close to full-fat soy flour and surpasses all other protein products in this indicator. In order to create a wide range of food products with controlled composition and nutritional properties for the production of protein products, it is advisable to use raw materials that actually exist in the country - wheat bran. Protein products from bran have a high fat-binding ability to form an “oil in water” emulsion. Along with the ability to change the surface tension at the oil-water interface, bran protein products had a similar property in relation to the gas-water phases.
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