Volume 19, Issue 132 (2023)
FSCT 2023, 19(132): 107-115 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
fadayi L, Tayefe M, sadeghi M, abbaspoor K, noghre alipour A. Comparison of rheological properties of dough and quality of biscuits enriched with processed wheat and rice bran. FSCT 2023; 19 (132) :107-115
URL: http://fsct.modares.ac.ir/article-7-62127-en.html
URL: http://fsct.modares.ac.ir/article-7-62127-en.html
1- Graduated in Food Science and and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran, 09111341114, Leili_fd97@yahoo.com
2- Assistant Professor, Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran, 09113364290, m.tayefe@yahoo.com ,m.tayefe@yahoo.com
3- associate professor of Agronomy and Plant Breeding
4- Graduated in Food Science and and Technology
2- Assistant Professor, Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran, 09113364290, m.tayefe@yahoo.com ,
3- associate professor of Agronomy and Plant Breeding
4- Graduated in Food Science and and Technology
Abstract: (737 Views)
Adding the fiber sources in food formulation is one of the best methods for enriching and improving nutritional value of food. Cereal bran is one of the best and most economical sources of dietary fiber supply. In this study hydrothermaled wheat and rice bran in optimum condition and in different content (0, 4, 8%) were added to wheat flour. The result of Rheological experiment indicated that increasing in the content of wheat and rice hydrothermaled bran in dough leads into significant decrease of dough quality number and significant increase in water absorption. On the other hand, increasing the amount of rice and wheat bran was also associated with an increase in dough development time. Evaluation of texture and color changes also indicated a direct relationship between biscuit hardness, color and content of wheat and rice bran. Sensory evaluation performed by evaluators on biscuit samples also indicated a significant decrease, in case of increasing the amount of wheat and rice bran and replacing the hydrothermal rice bran in the formulation. According to the results, the use of 4% hydrothermaled wheat and rice bran is suitable for enrichment of nutritional value of biscuits and it is suggested.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2022/06/10 | Accepted: 2022/09/27 | Published: 2023/03/1
Received: 2022/06/10 | Accepted: 2022/09/27 | Published: 2023/03/1
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |