id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-405	POP, Gabriela; DABIJA, Adriana; BUCULEI, Amelia	HIGH-FIBER WHEAT BREAD PRODUCED WITH FERMENTED BRAN	2017	5	.pdf	application/pdf	2159	89	58	This study is dedicated to investigate the application of new sources of dietary fiber such as fermented bran for increasing the nutritional value of wheat bread. Effect of bran fermentation on the loaves volume Baking experiments showed that wheat bran at a substitution level of 20% decreased loaf volume by 19% in comparision to white control bread (figure 1)	cache/fens-405.pdf	txt/fens-405.txt