Effect of fat-replacement through rice milling by-products on the rheological and baking behaviour of dough

Abstract

Baking market is deriving the new technique to produce low fat foods due to high demand from the health conscious individuals. Fat replacement is largely focused on the fat rich food such as biscuit, cookies and cake etc. Rice bran and broken rice are the two major by-products of rice milling industry that contain important chemical properties such as moisture, hardness score, protein, fiber and ash. The known percentages of rice bran and broken rice powder were mixed separately with wheat flour. The impact of substitution on the rheological behaviour, such as the dough development time, dough strength, dough stability, dough softening, force required to blow bubble in dough, elongation of bubble, swelling index and peak viscosity was studied by Farinograph and Alveograph. The results showed that mixing and baking behaviours are strongly linked to the enzyme treatment and the particle size of rice products. The results are promising and elaborate the competency of rice bran and broken rice as an excellent economical and health stimulating, future substitute for fat replacement in the softdough biscuits.

Effect of size reduction on colour, hydration and rheological properties of wheat bran

“…WB dilutes and/or competes with gluten in wheat flour for water uptake which results in weak dough which is less stable. This observation has been reported by other authors (Ghufran et al, 2009;Ashraf et al, 2012). Mixing tolerance index of WB increased significantly with increase in concentration of WB particle size.…”

Textural properties of chapatti from different wheat varieties flour

“…In a research finding significant correlation was determined between P/L and water absorption of Romanian wheat; W-value was significantly correlated with water absorption of wheat flour; significant correlation was recorded between P/L and particle size index of flour obtained from winter wheat [28]. A study reflected significant correlation between alveographic parameters and sensory characteristics of intended product made by wheat flour containing small portion of rice bran [29]. Another study on wheat flour quality reflected significant correlation between P − P/L, W-L, W-Wabs, P/L-P and L [30].…”

Correlation of the sensory attributes of thick yam paste ( amala ) and the functional and pasting properties of the flour as affected by storage periods and packaging materials

“…Flour samples (10 g) were measured into a 50 ml graduated measuring cylinder and gently tapped on the bench 10-times to achieve a constant height. The volume of the sample was recorded and expressed as grams per milliliter (Ashraf et al, 2012).…”