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Effect of Differently Treated Wheat Bran on Rheology, Microstructure and Quality Characteristics of Soft Dough Biscuits

Nandeesh, K. and Jyotsna, R. and Venkateswara Rao, G. (2010) Effect of Differently Treated Wheat Bran on Rheology, Microstructure and Quality Characteristics of Soft Dough Biscuits. Journal of Food Processing and Preservation.

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Abstract

The effect of the addition of 30% of differently treated wheat brans and the blends prepared with wheat flour, i.e., raw bran, roasted bran, steamed and roasted bran and microwave treated bran on the rheological and quality characteristics of the soft dough biscuits was studied. The dough stability increased, mixing tolerance index values decreased, extensograph resistance to extension increased, extensibility and area values showed a decrease, cohesiveness, springiness and adhesiveness of high-fiber biscuit dough decreased with addition of wheat bran. Biscuits made with WF–RSB and glycerol monostearate (GMS) had the highest overall quality score of 43.5 as against 47 for control out of 50. Total dietary fiber content of these biscuits (WF– RSB + GMS) was 3.25 times more than the control biscuits. The scanning electron microscopic studies on the crumb of high-fiber biscuits showed bran particles adhering to starch granules and protein fibrils.

Item Type: Article
Uncontrolled Keywords: bakery products; additives; wheat bran; biscuit dough characteristics
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Sep 2010 10:54
Last Modified: 28 Dec 2011 09:37
URI: http://ir.cftri.com/id/eprint/1979

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