Rice bran as a source of dietary fibre in bread

International Journal of Food Science and Technology - Tập 21 Số 6 - Trang 727-730 - 1986
G. R. Skurray1, D. A. WOOLDRIDGE1, Minh H. Nguyen1
1Hawkesbury Agricultural College, Richmond NSW 2753, Australia

Tóm tắt

Samples of wheat bran, parboiled rice bran and fat extracted rice bran were analysed for chemical composition, particle size distribution and farinogram dough characteristics. Fat extraction increased the fibre and protein content of rice bran. Wheat bran had the highest fibre content, water holding capacity and particle size. The farinogram properties indicated that there was no significant change when parboiled or fat extracted rice bran was added to wholemeal dough. However, wheat bran markedly changed the farinogram properties of wholemeal flour dough. Bread was prepared using wholemeal flour and the wheat and rice brans. Wheat bran or fat extracted rice bran decreased the loaf volume, acceptability, texture, flavour and appearance but parboiled rice bran only reduced the loaf volume by 6.9%.

Từ khóa


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Thông tin xuất bản

International Journal of Food Science and Technology

Tập 21 Số 6

727-730

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