[1]. Katina, K., Salmenkallio-Marttila, M., Partanen, R., Forssell, P. & Autio K. (2006). Effects of sourdough and enzymes on staling of high-fibre wheat bread. LWT-Food Science and Technology, 39, 479 - 491.
[2]. Mosharraf, L., Kadivar, M. & Shahedi, M. (2009). Effect of hydrothermaled bran on physicochemical, rheological and microstructural characteristics of Sangak bread. Journal of Cereal Science, 49, 398 - 404.
[3]. Hemery, Y., Rouau X., Lullien-Pellerin V., Barron C. & Abecassis J., (2007). Dry processes to develop wheat fractions and products with enhanced nutritional quality. Journal of Cereal Science, 46, 327 - 347.
[4]. Arya, S. S. & Sonawane, S. K. (2016). Impact of fiber mixture on dough and chapatti quality using D-optimal response surface methodology. Journal of Microbiology, Biotechnology and Food Sciences, 5 (5), 424 - 433.
[5]. Nordlund, E., Katina, K., Aura, A. M. & Poutanen, K. (2013). Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex. Journal of Cereal Science, 58, 200 - 208.
[6] Mosharraf, L. (2015). Effect of processing on the decrease in phytic acid and pesticide residue in wheat bran. Journal of Agricultural Engineering Research, 16 (2), 71 - 82.
[7]. Sobota, A., Rzedzicki, Z., Zarzycki, P. &
Kuzawińska, E. (2015). Application of common wheat bran for the industrial production of high-fibre pasta
International Journal of Food Science and Technology, 50 (1), 111 - 119.
[8]. Lehtinen, O. P. (2012). Modifying Wheat Bran for Food Applications- Effect of Wet Milling and Enzymatic Treatment, Metropolia University of Applied Sciences. Helsinki, Finland. 1 – 54.
[9]. Salmenkallio-Marttila, M., Katina, K. & Autio, K. (2001). Effects of bran fermentation on quality and microstructure of high-fiber wheat bread. Cereal Chemistry, 78, 429 - 435.
[10]. Messia, M. C., Reale, A., Maiuro, L., Candigliota, T., Sorrentino, E. & Marconi, E. (2016). Effects of pre-fermented wheat bran on dough and bread characteristics. Journal of Cereal Science, 69, 138 - 144.
[11]. Banu, I., Stoenescu, G., Ionescu, V. S. & Aprodu, I. (2012). Effect of the addition of wheat bran stream on dough rheology and bread quality, The Annals of the University Dunarea De Jos of Galati Fascicle VI Food Technology, 36 (1), 39 - 52 .
[12]. Katina, K., Juvonen, R., Laitila, A., Flander, L., Nordlund, E., Kariluoto, S., Piironen, V. and Poutanen, K. (2012). Fermented wheat bran as a functional ingredient in baking. Cereal Chemistry, 89, 126 - 134.
[13]. Coda, R., Kärki, I., Nordlund, E., Heiniö R. L, Poutanen, K. & Katina, K. (2014). Influence of particle size on bioprocess-induced changes on technological functionality of wheat bran. Food Microbiology, 37, 69 - 77.
[14]. Gobbetti, M., Corsetti, A. & Rossi J. (1995). Interaction between lactic acid bacteria and yeasts in sour-dough using a Rheofermentometer. World Journal of Microbiology and Biotechnology, 11, 625-30.
[15]. Schwarz, P. B., Kunerth, W. H. & Youngs, V. L. (1988). The distribution of lignin and other fiber components within hard red spring wheat bran. Cereal Chemistry, 65 (1), 59 - 64.
[16]. Anderson, N. E. & Ydesdale, F. M. C. (1980). An analysis of the dietary fiber, content of a standard wheat bran. Journal of Food Science, 45 (2), 336 - 340.
[17]. Kaur, S., Sharma, S., Dar B. N. & Singh, B. (2012). Optimization of process for reduction of antinutritional factors in edible cereal brans. Food Science and Technology International, 18 (5), 445 – 454.
[18]. AACC International approved methods, (2000).
[19]. National Standard of Iran. (2013). Wheat - Wheat bran consumed for humans - Features and test methods,
No. 17028. [In Persian]
[20]. Prosky, L., Asp, N. G., Scheweizer, T. F., DeVries, J. W., & Furda, I. (1988). Determination of insoluble and soluble, and total dietary fibre in foods and food products, Interlaboratory study. Journal of the Association of Official Analytical Chemists, 71, 1017 - 1023.
[21]. Servi, S., Ozkaya, H. & Colakoglu, A. S. (2008). Dephytinization of Wheat Bran by Fermentation with Bakers’ Yeast, Incubation with Barley Malt Flour and Autoclaving at Different pH Levels. Journal of Cereal Science, 48, 471 - 476.
[22]. Plaami, S. (1997). Myoinositol phosphates, analysis, content in foods and effects in nutrition. Lebensmittel Wissenschaft und Technologie, 30, 633 – 647.
[23]. Majzoobi, M., Pashangeh, S., Farahnaky, A., Eskandari M. H. & Jamalian, J. (2014). Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran. Journal of Food Science and Technology, 51(10), 2755–2761.
[24]. Alajaji, S. A. & El-Adawy, T. A. (2006). Nutrtional composition of chick pea (Cicer arietinum) as affected by microwave cooking and other traditional cooking methods. Journal of Food Composition and Analysis, 19, 806 - 812 [25]. Demir, M. K. & Elgün, A. (2014). Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread. Journal of Food Science and Technology, 51(1), 59 - 66.
[26]. Kala, B. & Mohan, V. (2012). Effect of microwave treatment on the antinutritional factors of two accessions of velvet bean, Mucuna pruriens (L.) DC. var. utilis (Wall. ex Wight) Bak. Ex Burck. International Food Research Journal, 19 (3), 961 – 969.
[27]. De Boland, A. R., Garner, G. B. & O’Bell, B.L. (1975). Identification and properties of phytate in cereal grains and oil seed product. Journal of Agricultural Food Chemistry, 23, 1186 - 1189.
[28]. Garcia, M. C., Benassi M. D. T. & Soares Junior, M. S. (2012). Physicochemical and sensory profile of rice bran roasted in microwave. Ciênc. Tecnol. Aliment, 32 (4), 754 - 761.
[29]. Zhu, K, Haung, S, Peng, W., Qian, H. & Zhou, H. (2010). Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Research International, 43, 943- 948.
[30] Li, L., Wang, Z., Li L. M., Zheng X. L., Ma, S. & Wang X. X. (2018). Effects of Fermented Wheat Bran on Flour, Dough, and Steamed Bread Characteristics. Journal of Chemistry, 1597308.