Jump to Main Content
- Fleischman, Emily F., et al. Show all 7 Authors
- Journal of food science 2016 v.81 no.11 pp. E2726
- Triticum aestivum; Triticum turgidum subsp. durum; absorption; antioxidant activity; byproducts; color; consumer acceptance; extruded foods; extrusion; flavor; functional foods; hard red spring wheat; livestock; pasting properties; reactive oxygen species; snack foods; soft white wheat; wheat bran; wheat flour
- ... Wheat represents a ubiquitous commodity and although industries valorize 10% of wheat bran, most of this antioxidant-rich byproduct gets fed to livestock. The objective of this study was to incorporate wheat bran into an extruded snack. Bran samples from hard red spring, soft white club cv. Bruehl, and purple wheat lines were added to cv. Waxy-Pen wheat flour (Triticum aestivum L.) at replacement ...