Effect of Wheat Bran Particle Size on Dough Rheological Properties

Zhang, Decai; Moore, W. G.

doi:10.1002/(sici)1097-0010(199708)74:4<490::aid-jsfa822>3.0.co;2-0

Cited by 147 publications

(90 citation statements)

References 11 publications

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“…These results were in agreement with those of Morad (1984) who reported that water absorption related to the levels of dietary fiber . Also, these results were matched with Zhang and Moor (1997) who found that higher dietary fiber levels generally results in an increased water absorption, decreased mixing time and reduced mixing stability. Similar results were obtained by Sharaf et al (2000) who found that higher fiber increased water absorption and decreased the softening and stability (min)of dough.…”

supporting

confidence: 68%

Effect of High Fiber Cakes Prepared From Some Fruits and Vegetable Wastes on Lipid Metabolism of Male Albino Rats.

Nashar¹,

Abduljawad²,

Tahan³

2017

IJAR

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Fruits and vegetable wastes-Potato peels-Guava seeds -Pomegranate peelsHypercholesterolemia -Liver functionsHigh fiber cake.The present investigation aimed to assess the possibility of using some fruits and vegetable wastes including potato peels, guava seeds and pomegranate peels as different sources of dietary fiber. Dietary fiber from potato peels, guava seeds and pomegranate peels were used in preparation high fiber cakes at the levels 5, 7 and 10% dietary fiber. Thirty male albino rats were fed with basal diet and0.25% cholesterol for 6 weeks to induce hypercholesterolemia then the diet was administered with the best dietary fiber cakes (5% dietary fiber) for another 6 weeks. The results showed that the pomegranate peels contained a high percentage of crude fiber, ash and total dietary fiber. Insoluble fiber in tested wastes was higher than soluble fiber. Regarding to the reheological properties of the prepared cake samples, the addition of the wastes dietary fiber at high levels led to increase the water absorption while the mixing time and mixing stability of the dough were decreased. The organoleptic properties recorded the higher grades for the cake samples prepared with 5 and 7% guava seeds followed by 5% of potato peel and 5% pomegranate peel. The feeding experiments of rats for other six weeks on the tested cake samples at the level 5% (which was the best choice in organoleptic and rheological properties) led to decrease the relative body weight of rats and reduced the levels of triglycerides, liver cholesterol, serum cholesterol and LDL-cholesterol. The liver functions for all the groups of rats feeding with tested cake samples were within normal limits and the absorption of iron and copper were retarded.Copy Right, IJAR, 2017,. All rights reserved. …………………………………………………………………………………………………….... Introduction:-Potato, guava and pomegranate are considered among the most popular fruits and vegetables grown in Saudi Arabia. These fruits and vegetable are a highly preferred in processing for their color , flavor beside, it is a good source of vitamins , minerals and fiber (Anon, 1998). It is well known that guava seeds and pomegranate peels are widely processed from fresh juices industry while potato peels is a waste from the potato chips industry. Potato peels, guava seeds and pomegranate peels are the most important wastes remaining after the processing of potato, guava and pomegranate respectively. These wastes represented about 20.2, 32.5 and 42.3% of the fresh weight of potato, Corresponding Author:-Nermin N. El-Nashar. Address:-Department of Nutrition and Food Science, Faculty of Family Science, Taibah University, Al-Madinah Al-Munawarah, Kingdom of Saudi Arabia. . ISSN: 2320-5407Int. J. Adv. Res. 5(9), 1488-1498 1489 pomegranate and guava respectively (Egashira et al., 1998). On one side, the potato peels, guava seeds and pomegranate peels, which are the major portion of processing wastes, represent a severe disposal problems to the food industries, especially since the wet wastes are prone to rapi...

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supporting

confidence: 68%

Effect of High Fiber Cakes Prepared From Some Fruits and Vegetable Wastes on Lipid Metabolism of Male Albino Rats.

Nashar¹,

Abduljawad²,

Tahan³

2017

IJAR

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“…Recently, Boita et al (2016), Sudha et al (2007) and Zhang et al (1997) also described an increase in MTI in dough incorporated with WB. Physical parameters of WB containing cookies are presented in Table 2.…”

Section: Resultsmentioning

confidence: 93%

Potential of bran from various wheat variety for cookies production

Lauková

Karovičová

Kohajdová

et al. 2016

Acta Chimica Slovaca

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The effect of replacing wheat flour with different kinds of wheat bran and spelt bran at level 5, 10 and 15 % on dough rheology, qualitative parameters of cookies as well as on sensory properties was studied. Addition of bran increased water absorption and mixing tolerance index, prolonged dough development time and decreased dough stability. It was also observed that incorporation of wheat bran modified qualitative parameters of cookies (volume, specific volume, spread ratio and porosity decreased). From the sensory evaluation resulted that higher amounts of wheat bran negatively affected taste, hardness and overall acceptability of cookies. Addition of bran up to 5 % resulted in cookies with high overall acceptability.

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“…The stability of the dough increased by addition of bran that showed a significant positive effect (Table 3), thus encompassing a good tolerance to mixing endorsed by a decreased MTI. Similar results were found by Wang et al (2002) when commercial fibres were added to the dough, in disagreement with other findings (Sudha et al, 2007;Zhang and Moore, 1997). Rosell et al (2006) found an erratic effect depending on fibre composition, and suggested that the effect of fibres on dough stability should be assessed before to their incorporation into the formulation in order to know dough behaviour during overmixing.…”

Section: Effect Of Wheat Bran and Enzyme Addition On Dough Mixing Promentioning

confidence: 39%

“…Rosell et al (2006) found an erratic effect depending on fibre composition, and suggested that the effect of fibres on dough stability should be assessed before to their incorporation into the formulation in order to know dough behaviour during overmixing. Mixing tolerance index values were significantly decreased by 8% at higher bran concentration but they substantially increased by 66% as bran particle size decreases (Table 5), which means dough containing fine bran was less tolerant to mixing as it has also been observed by Zhang and Moore (1997). The authors suggested that for the same bran substitution level fine bran has more particles than coarse bran which could have more impact on the disruption of gluten network (Zhang and Moore, 1997).…”

Section: Effect Of Wheat Bran and Enzyme Addition On Dough Mixing Promentioning

confidence: 88%

“…Sudha et al (2007) suggested that the differences in water absorption are mainly caused by the greater number of hydroxyl groups in the fibre structure that allow more water interaction through hydrogen bonding than in refined flour. According to Zhang and Moore (1997) the particle size of wheat bran only decreased significantly the waterholding capacity when the mean particle size decreases from 609 to 278 m, whereas no change for the water absorption capability was found. In this study, the fine bran was characterized by higher Farinograph water absorption, which could be connected with a higher surface for exposed hydroxyl groups in smaller particle size bran.…”

Section: Effect Of Wheat Bran and Enzyme Addition On Dough Mixing Promentioning

confidence: 94%

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Nuevas Estrategias Para Incrementar La Calidad Nutricional De Productos De Panadería. Efecto Sobre El Contenido De Fitatos Y La Biodisponibilidad De Hierro en Caco-2

Penella¹,

José²

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Effect of Wheat Bran Particle Size on Dough Rheological Properties

Cited by 147 publications

References 11 publications

Effect of High Fiber Cakes Prepared From Some Fruits and Vegetable Wastes on Lipid Metabolism of Male Albino Rats.

Effect of High Fiber Cakes Prepared From Some Fruits and Vegetable Wastes on Lipid Metabolism of Male Albino Rats.

Potential of bran from various wheat variety for cookies production

Nuevas Estrategias Para Incrementar La Calidad Nutricional De Productos De Panadería. Efecto Sobre El Contenido De Fitatos Y La Biodisponibilidad De Hierro en Caco-2

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