Abstract:
In this research roasted and sonicated rice bran we
re added at different levels (0, 5, 10,
and 15% w/w) to wheat flour for the production of s
emi-voluminous bread. Dough's
rheological properties as well as textural and sens
ory characteristics of bread were
investigated. The results showed that water absorpt
ion (%), development time (min) and
the degree of dough softening (FU) were increased b
ut dough stability (min) was
decreased by adding pretreated rice bran. Adding pr
etreated 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 bakin
g was less stiff than the control.
However, there was no significant difference betwee
n 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 mos
t productive samples in this research
by panelists.
Keywords:
Barbari bread, Rice bran, Roasting, Ultrasound
