Bread fortification with natural fiber sources (e.g. rice bran) would be the best suitable way to replace nutrient and cause improving quality characteristics. In order to determine the effect of rice bran (in four levels 0, 3, 6 and 9%) on dough rheological and bread textural properties of two types of wheat flour (with 82% and 88% extraction rate) a completely randomized experiment with factorial arrangement and 3 replications was conducted. textural properties of bread (Hardness, Extensibility and Toughness) were determined after 2, 24, 48 and 72 hours of storage. Also organoleptic properties of baked products were compared with control samples. Results showed that addition of rice bran reduced the firmness and toughness of bread during a storage period of 3 days. The rheological behavior of dough containing rice bran was studied using farinograph. Water absorption, stability, dough development time and valorimeteric value were increased and mixing tolerance index was decreased by addition of rice bran in flour with 82% extraction. Increasing the level of rice bran, in flour with 88% extraction, caused decrease on dough valorimeteric value, mixing tolerance index and stability. Sensory evaluation showed that the best treatment for Barbary bread production is combination of 6% rice bran in flour with 82% extraction rate

Keywords: Key words: Bread, Rice bran, Rheological, Organoleptic and Textural properties

Full-Text [PDF 203 kb]   (5287 Downloads)