The effects of wheat bran particle size and storage period on bran flavour and baking quality of bran/flour blends

Abstract

Commercially produced wheat bran was stored at +20 or –20 °C, both as received and after further milling to give batches with different particle size distributions. The rates of deterioration of the bran and bran/flour blends were monitored by measurements of fatty acid contents and oxygen uptake of aqueous suspensions. During storage over 21 weeks the bran samples and bran/flour blends were subjected to sensory analysis. After storage for 4 weeks, untreated bran and finely milled ( r 2 = 0·998; P r 2 = 0·993; P