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The effect of blending of commercially available full fat and defatted rice brans in India from modern multistage rice mills with parboiling/stabilizing facilities in different food products in comparison to those obtained from laboratory milling of rice is reported. Bread volume and cookie spread decreased but muffin volume increased with the addition of different types of bran to wheat flour, however, the cookie spread factor was not affected by addition of full fat rice bran. The yields of the extrudate were increased by the blending of full fat rice bran but were decreased by the addition of defatted rice bran. Rice brans could be added to different food products to the extent of 5-10%. However, the full fat rice bran could not be used for production of extruded snack food.

Sudies on the improvement ofjmctwnal and baking properties of wheat-chickpea flour blends with addition of gluten (1.5, 3.0, 4.5 and 6.0%) and sodium steroyl-lactylate (SSr) 0.5%, were carried out. Chickpea jbur at 10 and 20% level improved the dough stability and degree of sojening but were adversely affected at 30% level of blending. Loaf volume, specijc volume and crumb so$ness of bread decreased with the increase in chickpea $our in the blends. A&& tion of gluten at 3% level was found to effectively improve the rheological, loaf volume and crumb characteristics of wheat chickpea pour blends. Pufing ability and so&ess of chqaties deteriorated with increase in chickpea &ur b e p d 20% level, were improved by the addition of SSL Gokie spread f m o r decreased and sojness increased with increase in chickpea&ur. Addition of SSL improved the spread factor up to 10% level of chickpea jbur supplementation whereas sojness of cookies improved progressively with the increase in chickpea flow. Lindell and Walker 1984). Hallab and Khatchadourian (1974) found that the supplementation of chickpea flour to wheat flour at levels of 30% and above adversely affected taste and ac-Contribution No. FIR-18,

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