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http://dx.doi.org/10.9721/KJFST.2018.50.6.587

Rheological properties of flour dough containing roasted rice bran  

Shin, Hyun-Kwang (Deprtment of BioFood Science & Technology, Agriculture Livestock Graduate School, Konkuk University)
Lee, Jeong-Hoon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Chung, Koo-Chun (Department of Chemistry, Konkuk University)
Lee, Si-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Korean Journal of Food Science and Technology / v.50, no.6, 2018 , pp. 587-593 More about this Journal
Abstract
This study was carried out to investigate the effect of roasted rice bran (RRB) on the rheological properties of bread dough. According to farinograph analysis, the consistency of the control sample was greatest. There were no significant differences in water absorption (p<0.05). Lower values of development time, stability, and time to breakdown, which were affected, by the addition of RRB, were observed for RRB-containing dough samples, compared to the control dough sample. Addition of RRB significantly increased the mixing tolerance index (MTI). According to rheofermentometer analysis, the values of H'm, $T^{\prime}_1$, and retention volume decreased with increase in the amount of RRB added. According to the rapid visco analyzer (RVA) analysis, peak viscosity, holding strength, and setback values were greater in the control than in the RRB-containing samples. The addition of RRB to the flour influenced rheological properties like fermentation volume and acidity. The total acidity increased with the increase in the amount of RRB added. The present study has indicated that there was no significant difference between the rheological properties of the control and 5% RRB-containing dough samples. Therefore, the addition of 5% RRB could be an effective way to produce functional flour bread without affecting its desirable physical properties.
Keywords
roasted rice bran; rheological properties; bread dough;
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