Fortification of wheat flour with hydrothermaled rice bran: Studying dough rheological properties

Document Type : Research Paper

Authors

1 Lecturer, Dept. of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Lahijan Branch, Lahijan, Iran

2 Assoc. Prof., Dept. of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran

3 Prof., Dept. of Food Science and Technology, Faculty of Agriculture, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

4 Assoc. Prof., Dept. of Agronomy and Plant Breeding, Faculty of Agriculture, Islamic Azad University, Lahijan Branch, Lahijan, Iran

Abstract

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.

Keywords

References

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Cereal Research
Volume 10, Issue 4
March 2021
Pages 313-322

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