Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

Abstract

The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural and yeast fermented rice bran on the rheological properties of their dough and bread properties was studied. Rheological properties of wheat dough were influenced by addition of rice bran protein concentrates. Overall acceptability score and specific loaf volume of 100% wheat bread were not significantly different from composite bread up to 10% rice bran protein substitution, and therefore, the optimised level of substitution was established. The optimised composite bread contained higher total amino acid content, radical scavenging activity and ferric reducing ability power (43.04-48.87 g/100 g, 182.77-201.65 mmol TEAC/100 g and 613.29-637.81 mmol TE/100 g) than control (33.86 g/100 g, 109.43 mmol TEAC/100 g and 540.13 mmol TE/100 g). Springiness, cohesiveness and resilience values of wheat bread were not significantly different from composite bread. Scanning electron microscopy revealed that composite bread had surfaces with embedded granules like protein deposits with small spores.

Effect of Yeast Fermented Brown Rice Flour Substitution on Nutritional, Rheological and Textural Properties of Steamed Brown Rice Bread

“…The reason could be due to amount of protein added by FBRF, where it possesses greater protein content after fermentation [20]. This is in line with the findings reported by Chinma et al [36] where wheat bread substituted with natural and yeast fermented rice bran protein concentrates had higher values of protein content than the control, whereas lipid content of bread containing 40% FBRF was significantly lower than the control and ash content was not significantly affected. Total and insoluble fibers in both bread samples were greater than their levels in the original flour with bread containing FBRF having higher values.…”

“…Even though, total phenolic content was higher in treated bread, its antioxidant activity (FRAP value) (0.43 mmol TE/g) was significantly (p < 0.05) lower than the control bread (0.53 mmol TE/g) ( Table 2). This is in contrast with another study that reported substitution of natural and yeast fermented rice bran protein concentrates to wheat flour elevated its ferric reducing ability power and radical scavenging activity [36]. In fact, antioxidants in foods play a critical role in the prevention and regulation degenerative maladies in which oxidative destruction has been involved [49].…”

“…It caused significant increase in hot paste viscosity, while cold paste viscosity, breakdown and setback were significantly reduced. Chinma et al [36] also indicated a decline in pasting parameters of wheat flour when it was substituted by 15% of natural and yeast fermented rice bran protein concentrations. According to Renzetti and Arendt [4], addition of protease to BRF during bread making decreased peak viscosity, final viscosity and breakdown without a significant effect on setback.…”

Cereal Side-Streams as Alternative Protein Sources

“…Bread prepared with refined wheat flour replacement of up to 5% (final protein concentration in bread was 12%) was comparable in sensory attributes to bread prepared with refined wheat flour (46). The addition of prefermented rice bran protein up to 10% resulted in breads that were not different from the control white wheat bread in terms of texture and volume (10). In biscuits, the addition of rice bran protein concentrate (5-10%) affected the physical and texture characteristics of biscuits by decreasing the diameter and spread ratio and increasing the fracture hardness (61).…”

“…Dietary fiber makes up more than half of the bran (56), and 8. [3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19].3% of the bran is protein (47). The bran proteins are composed primarily of albumins (23.5%), globulins (15.5%), prolamins (18.5%), and glutelins 25.5% (28).…”