Journal of Agricultural Science and Technology
Journal of Agricultural Science and Technology
JAST
Agriculture
http://jast.modares.ac.ir
1
admin
1680-7073
2345-3737
10.22034/jast
en
jalali
1391
10
1
gregorian
2013
1
1
15
1
online
1
fulltext
en
Effect of Different Levels and Particle Sizes of Wheat Bran on the Quality of Flat Bread
Due to the positive effects of fiber on human health, production and distribution of high fiber containing foods is on the increase. Amongst different foods, bread is a suitable option to convey fiber in human diets. Flat breads which are very common in Asian countries, are mainly produced from white flour and hence are low in fiber. The main objectives followed in this study were to produce high fiber Barbari bread (a popular flat bread) using wheat bran, while minimizing the adverse effects of inclusion of bran in the bread recipe. To achieve this, wheat bran of different levels (0-20%, w/w flour basis) and particle sizes (170, 280, 425 and 750 mm) were added to Barbari bread recipe. Using Brabender Farinograph, it was found that with increase in bran level and its particle size, the water absorption of the dough increased. Color determination results showed that the bread crust color became darker as the level of the bran and its particle size increased. The results of determination of the bread texture using Texture Profile Analyser, showed that the bread became harder and less cohesive with increase of the fiber in the dough and for each bran particle size. According to the panelists, barbari breads constituted the most appropriate breads with up to 15% bran with particle sizes of shorter than 280 mm. In total, it was concluded that by a control of the level and particle size of the bran, it is possible to increase the fiber content of the bread without any significant adverse effects on the quality.
Barbari bread,Bread quality, Particle size, Wheat bran
115
123
http://jast.modares.ac.ir/browse.php?a_code=A-23-11598-37&slc_lang=en&sid=23
M.
Majzoobi
M.
Majzoobi
100319475328460046417
100319475328460046417
Yes
Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
A.
Farahnaky
A.
Farahnaky
100319475328460046418
100319475328460046418
No
Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
Z.
Nematolahi
Z.
Nematolahi
100319475328460046419
100319475328460046419
No
Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
M.
Mohamadi Hashemi
M.
Mohamadi Hashemi
100319475328460046420
100319475328460046420
No
Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
M.
Taghipour
M.
Taghipour
100319475328460046421
100319475328460046421
No
Department of Food Science and Technology, Azad University of Behbahan, Behbahan, Islamic Republic of Iran.
Department of Food Science and Technology, Azad University of Behbahan, Behbahan, Islamic Republic of Iran.