Effect of incorporating wheat bran on the rheological characteristics and bread making quality of flour.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/8008/
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| Title |
Effect of incorporating wheat bran on the rheological characteristics and bread making quality of flour.
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| Creator |
Haridas Rao, P.
Malini Rao, H. |
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| Subject |
07 Waste utilization
04 Wheat 26 Bakery products |
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| Description |
[Rheological characteristics and breadmaking quality of flour as affected by incorporation of wheat bran were investigated.] Water absorption capacity (determined from farinograph results) increased from 59 to 67% with increasing bran level up to 20% while any further increases gradually decreased water absorption capacity to 63%. When determined in a mixograph or 'Research' water absorption meter, the same increased gradually up to 40% bran incorporation, but the extent of increase was much higher in the mixograph. Water absorption capacity of flour containing 40% bran measured in a mixograph and 'Research' water absorption meter were 79.6% and 62%, resp. Water absorption capacity determined in the mixograph was nearer to the bakery water absorption. Incorporation of bran adversely affected texture, grain and loaf vol. of bread but improved the aroma depending on the level used. The max. level of bran that could be used to obtain the acceptable quality high-fibre bread was found to be 30%. Quality was improved using the following additives: 0.5% guar gum; 0.5% sodium stearoyl lactylate; 3.0% gluten; 15 p.p.m. potassium bromate and 60 p.p.m. ascorbic acid. Sponge and dough method of bread making was found to be better than the straight dough method. The vol. of bread thus made increased to 510 ml from 415 ml observed for control.
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| Date |
1991
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Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/8008/1/JFST%201991%2028%282%29%2092-97.pdf
Haridas Rao, P. and Malini Rao, H. (1991) Effect of incorporating wheat bran on the rheological characteristics and bread making quality of flour. Journal of Food Science and Technology, 28 (2). 92-97, 15 ref.. ISSN 0022-1155 |
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