Abstract
The objective of present study was to investigate the impact of Brown Rice flour (BR) incorporation, at three different levels of 5, 10 and 15 % to the Wheat Flour (WF) preparations on rheological properties of wheat-based dough and quality of wheat-based flat bread. The BR flour incorporation mainly affected the chemical properties of flours, the rheological characteristics of dough and, quality and shelf life of bread. The protein-related properties of flours principally experienced reduction; however, the ash content had an increase, along with BR flour incorporation. The rheological properties of dough were affected considerably by BR flour substitution, wherein the sample containing 5 % BR flour was closest to BR flour-free dough (control). Regarding the yielded bread, BR flour addition affirmatively affected sensorial properties and firmness quality evaluation, wherein the bread made from dough with composite flour fortified with 5 % BR flour was scored the best. The findings from instrumental firmness quality assessment were confirmed as the bread containing 5 % BR flour remained softer and demanded lowest force to be compressed over the storage period. Overall, results showed that adding BR flour up to 5 % can be used in baking of flat bread since it meets the required criteria.
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Acknowledgments
The authors are very grateful to the head and staff members of the Department of Food Science and Technology, Tarbiat Modares University and Cereal and Bread Research Institute, for enabling them to undertake the study.
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Khoshgozaran-Abras, S., Azizi, M.H., Bagheripoor-Fallah, N. et al. Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread. J Food Sci Technol 51, 2821–2826 (2014). https://doi.org/10.1007/s13197-012-0716-x
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DOI: https://doi.org/10.1007/s13197-012-0716-x