mpact of Pretreated Rice Bran on Wheat Dough Perfor mance and Barbari Bread Quality

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