Sallam, A., Khalil, A., Mostafa, M., El Bedawy, A., Atef, A. (2019). QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN. Menoufia Journal of Food and Dairy Sciences, 4(2), 89-99. doi: 10.21608/mjfds.2019.174871
A.S. Sallam; A.H. Khalil; M.M. Mostafa; A.A. El Bedawy; Aml A. Atef. "QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN". Menoufia Journal of Food and Dairy Sciences, 4, 2, 2019, 89-99. doi: 10.21608/mjfds.2019.174871
Sallam, A., Khalil, A., Mostafa, M., El Bedawy, A., Atef, A. (2019). 'QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN', Menoufia Journal of Food and Dairy Sciences, 4(2), pp. 89-99. doi: 10.21608/mjfds.2019.174871
Sallam, A., Khalil, A., Mostafa, M., El Bedawy, A., Atef, A. QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN. Menoufia Journal of Food and Dairy Sciences, 2019; 4(2): 89-99. doi: 10.21608/mjfds.2019.174871
QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN
Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt
Abstract
In recent years, there is a growing interest towards the consumption of highly nutritive and healthy food to fulfill the consumer demands. Rice bran, a by-product of rice milling industry, is a rich source for dietary fiber, protein, minerals, fat, vitamins and antioxidants and hence can be utilized as functional ingredient. Therefor the current study focused on using defatted rice bran (DRB) as partial substitute of wheat flour in the preparation of pan bread. The quality attributes of pan bread were evaluated. The results indicated that composite pan bread made with DRB had higher (p≤0.05) moisture, crude protein, crude fiber and ash contents than control bread.Increasing the substitution level with DRB resulted in lower (p≤0.05) loaf volume, height and specific volume compared to control. The crust and crumb colors of composite bread were darker, more reddish and yellowish colored than control. Textural analysis of composite bread exhibited higher (p≤0.05) hardness, chewiness and gumminess and lower (p≤0.05) cohesiveness, springiness and resilience than control bread. Control bread as well as bread made with 5% DRB showed the highest (p≤0.05) overall acceptability scores. Also, bread made with 10% DRB was overall acceptable by panelists. The results revealed that DRB could be incorporated in bread formula up to 10% to produce organoleptically acceptable and more nutritious bread compared to control.
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