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(A) RVA curves of white flour with the addition of WBE; (B) FTIR amide I bands (1600 to 1700 cm–1) of lyophilized dough; (C) Storage modulus G′ and (D) loss modulus G″ of the doughs (WBE) as a function of strain at 1 Hz. WBE, wheat bran extract; 0–7.5% WBE, dough made with white flour and 0–7.5% WBE addition.
