chemical characteristics and properties of dough made with fine wheat bran particles after hydrothermal treatment
نویسندگان
چکیده
the importance of dietary fiber in normal and therapeutic diets has been acknowledged by numerous authors in recent years. dietary fiber has different physiological effects on human health. the recommended daily intake of dietary fiber is about 30 g, but less than this is often consumed. wheat bran is an excellent source of dietary fiber and is used to fortify foods. the nutritional benefits of fiber have led to an increase high-fiber bread; however, incorporating wheat bran into dough changes its properties. in this study, digital image analysis was used to measure bran particle size. both small and large bran samples were prepared. the effect of processed small bran on dough rheology during mixing was determined using a farinograph. water absorption, dough development time, stability and the valorimetric value of dough containing hydrothermaled bran increased about 1, 15, 50 and 10 %, respectively. the treatment decreased the degree of softening from 120 to 70 bu and increased fiber content 25%. the results indicated a reduction in glutathione content of about 55% in hydrothermaled bran.
منابع مشابه
Chemical, Physical, and Baking Properties of Apple Fiber Compared with Wheat and Oat Bran'
Cereal Chem. 65(3):244-247 Apple fiber was characterized by chemical and physical methods and volume by 14%. Apple fiber was added to cookie and muffin at a found to be a good dietary fiber source and superior water binder to wheat replacement level of at least 4% without a large adverse effect on cookie and and oat brans. Addition of 4% hydrated apple fiber to bread reduced loaf muffin quality.
متن کاملextraction and acetylation of purified trypsin from bovin pancreas and study of some its physico-chemical properties
آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...
15 صفحه اولRheological Properties of Low Fat Mayonnaise with Different Levels of Modified Wheat Bran
ABSTRACT: Mayonnaise is probably one of the most widely used sauces worldwide. The oil content of traditionally mayonnaise is more than 65%. Fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. In this study the influence of modified wheat bran as a fat replacer on the rheological properties of low fat mayonnaise was studied and compared ...
متن کاملمنابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
تحقیقات مهندسی کشاورزیجلد ۱۳، شماره ۴، صفحات ۵۱-۶۰
میزبانی شده توسط پلتفرم ابری doprax.com
copyright © 2015-2023