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EFFECTS OF WHEAT BRAN, CORN BRAN, RICE BRAN AND OAT BRAN SUPPLEMENTATION ON THE PROPERTIES OF PIDE
Author(s) -
ANIL MUNIR
Publication year - 2012
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2011.00592.x
Subject(s) - bran , farinograph , food science , dietary fiber , wheat flour , fiber , chemistry , biology , agronomy , raw material , organic chemistry
The effect of different levels of wheat, corn, rice and oat bran on the rheological and sensory characteristics of pide (Turkish flat bread) made with blends of some cereal brans with wheat flour was studied. Cereal brans were replaced with wheat flour at 0, 10, 15 and 20% levels. Farinogram properties of mixtures were determined. Pide samples were tested for crust–crumb color and sensory properties. Usage of different brans and ratios significantly affected farinograph properties. In general, pide samples supplemented with bran had lower L * values and higher a * and b * values. Detrimental effects of cereal brans were nearly the same. However, the fiber‐rich pides were also considered acceptable by the sensory panel. There was a clear relationship between the average sensory scores and different cereal brans with different usage ratios. Results show that cereal brans–wheat flour blends can be successfully used for the production of pide. PRACTICAL APPLICATIONS Dietary fibers have become of interest in recent years because of its known physiological and metabolical effects. Brans of cereals have been used mainly as source of dietary fiber in cereal foods. Nowadays, concern has been thickened in the production of high‐fiber ethnic foods. Published reports on using of dietary fibers in flat breads are limited.