Impact of Pretreated Rice Bran on Wheat Dough Performance and Barbari Bread Quality | ||
| Journal of Agricultural Science and Technology | ||
| Article 11, Volume 18, Issue 1, 2016, Pages 135-144 PDF (368.8 K) | ||
| Authors | ||
| P. Taghinia1; E. Ataye Salehi* 1; Z. Sheikholesami2 | ||
| 1Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Islamic Republic of Iran. | ||
| 2Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources, Research and Education Center, AREEO, Mashad, Islamic Republic of Iran. | ||
| Abstract | ||
| In this research roasted and sonicated rice bran were added at different levels (0, 5, 10, and 15% w/w) to wheat flour for the production of semi-voluminous bread. Dough's rheological properties as well as textural and sensory characteristics of bread were investigated. The results showed that water absorption (%), development time (min) and the degree of dough softening (FU) were increased but dough stability (min) was decreased by adding pretreated rice bran. Adding pretreated rice bran increased the moisture content and L* value of bread crust. The texture of samples which contained 10% pretreated rice bran during 3 hours after baking was less stiff than the control. However, there was no significant difference between samples which contained 5, 10% of rice bran and the sample without rice bran (P< 0.05) 48 hours after baking. Finally, the samples with 10% rice bran were selected as the most productive samples in this research by panelists. | ||
| Keywords | ||
| Barbari bread; Rice bran; Roasting; Ultrasound | ||
| References | ||
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