EFFECT OF DIFFERENTLY TREATED WHEAT BRAN ON RHEOLOGY, MICROSTRUCTURE AND QUALITY CHARACTERISTICS OF SOFT DOUGH BISCUITS

摘要

The effect of the addition of 30% of differently treated wheat brans andnthe blends prepared with wheat flour, i.e., raw bran, roasted bran, steamed andnroasted bran and microwave treated bran on the rheological and qualityncharacteristics of the soft dough biscuits was studied. The dough stabilitynincreased, mixing tolerance index values decreased, extensograph resistancento extension increased, extensibility and area values showed a decrease, cohesiveness,nspringiness and adhesiveness of high-fiber biscuit dough decreasednwith addition of wheat bran. Biscuits made with WF–RSB and glycerolnmonostearate (GMS) had the highest overall quality score of 43.5 as againstn47 for control out of 50. Total dietary fiber content of these biscuits (WF–nRSB + GMS) was 3.25 times more than the control biscuits. The scanningnelectron microscopic studies on the crumb of high-fiber biscuits showed brannparticles adhering to starch granules and protein fibrils.