Corpus ID: 23577021

Chemical , Physical , and Baking Properties of Apple Fiber Compared with Wheat and Oat Bran '

@inproceedings{Chen2005ChemicalP,
  title={Chemical , Physical , and Baking Properties of Apple Fiber Compared with Wheat and Oat Bran '},
  author={H. Chen and G. Rubenthaler and H. K. Leung and J. Baranowski},
  year={2005}
}
  • H. Chen, G. Rubenthaler, +1 author J. Baranowski
  • Published 2005
  • Cereal Chem. 65(3):244-247 Apple fiber was characterized by chemical and physical methods and volume by 14%. Apple fiber was added to cookie and muffin at a found to be a good dietary fiber source and superior water binder to wheat replacement level of at least 4% without a large adverse effect on cookie and and oat brans. Addition of 4% hydrated apple fiber to bread reduced loaf muffin quality. 

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