University of Guilan Cereal Research 2252-0163 10 4 2021 02 19 Fortification of wheat flour with hydrothermaled rice bran: Studying dough rheological properties Fortification of wheat flour with hydrothermaled rice bran: Studying dough rheological properties 313 322 5100 10.22124/cr.2021.19405.1660 FA Mandana Tayefe Lecturer, Dept. of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Lahijan Branch, Lahijan, Iran Seyed Ahmad Shahidi Assoc. Prof., Dept. of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran 0000-0001-5667-2875 Jafar Mohammadzadeh Milani Prof., Dept. of Food Science and Technology, Faculty of Agriculture, Sari Agricultural Sciences and Natural Resources University, Sari, Iran Seyyed Mostafa Sadeghi Assoc. Prof., Dept. of Agronomy and Plant Breeding, Faculty of Agriculture, Islamic Azad University, Lahijan Branch, Lahijan, Iran Journal Article 2020 09 20 Rice bran is a valuable and economic food source for natural fortification of bakery products. Since the use of natural additives for food fortification causes the risk of weakening and reducing the rheological and technological properties of dough, therefore in this study, the effect of adding hydrothermled rice bran on the rheological properties of dough using farinograph and extensograph tests was investigated. The results of rheological evaluations revealed that an increase in the rice bran concentration led to a significant increase in water absorption, but dough stability decreased significantly. Also, decreasing the dough stability increased dough developing time. Changes in the softening degree of dough also showed a significant decrease by increasing the rice bran concentration to more than 3%. On the other hand, increasing the bran concentration in the dough was was associated with increasing of resistance to extension and dough energy and decreasing the dough extensibility. Rice bran is a valuable and economic food source for natural fortification of bakery products. Since the use of natural additives for food fortification causes the risk of weakening and reducing the rheological and technological properties of dough, therefore in this study, the effect of adding hydrothermled rice bran on the rheological properties of dough using farinograph and extensograph tests was investigated. The results of rheological evaluations revealed that an increase in the rice bran concentration led to a significant increase in water absorption, but dough stability decreased significantly. Also, decreasing the dough stability increased dough developing time. Changes in the softening degree of dough also showed a significant decrease by increasing the rice bran concentration to more than 3%. On the other hand, increasing the bran concentration in the dough was was associated with increasing of resistance to extension and dough energy and decreasing the dough extensibility. https://cr.guilan.ac.ir/article_5100_9434473476510964a5374a643f22a036.pdf