Effects of superfine grinding of bran on the properties of dough and qualities of steamed bread

Abstract In order to investigate the influence of superfine grinding of wheat bran on the qualities of southern and northern-styles steamed bread, wheat bran with different particle size (coarse, medium and superfine grinding) was blended with low/medium protein content flours. For the two kinds of wheat flours, their water absorption, peak viscosity, starch hot-gel stability and starch crystallinity significantly (P  2 production of dough during fermentation compared to coarse and medium wheat bran. The Chinese southern and northern-styles steamed bread making test showed that reducing the bran particle size could significantly (P