In this study, the utilization of bulgur bran as a fiber source in cookies was investigated. Different levels of bulgur bran (0%, 5%, 10%, 15%, 20%) with different particle sizes (200 µm, 400 µm, 850 µm) were blended with flour, and the blends were evaluated for dietary fiber and phytic acid content. Also, the effect of bulgur bran on the rheological properties of dough and the physical, structural, and sensory properties of cookies were investigated.

中文翻译：

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小麦糠作为饼干中膳食纤维的来源的潜在利用

在这项研究中，调查了小麦糠作为曲奇中的纤维来源的利用。将具有不同粒径（200 µm，400 µm，850 µm）的不同含量的小麦糠（0％，5％，10％，15％，20％）与面粉混合，并评估混合物的膳食纤维和植酸酸含量。此外，还研究了麦麸对面团流变特性以及曲奇的物理，结构和感官特性的影响。