UPM Institutional Repository

Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread


Citation

Chinma, Chiemela Enyinnaya and Ilowefah, Muna and Shammugasamy, Balakrishnan and Mohammed, Makeri and Syed Muhammad, Sharifah Kharidah (2015) Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread. International Journal of Food Science & Technology, 50 (2). pp. 290-297. ISSN 0950-5423; ESSN: 1365-2621

Abstract

The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural and yeast fermented rice bran on the rheological properties of their dough and bread properties was studied. Rheological properties of wheat dough were influenced by addition of rice bran protein concentrates. Overall acceptability score and specific loaf volume of 100% wheat bread were not significantly different from composite bread up to 10% rice bran protein substitution, and therefore, the optimised level of substitution was established. The optimised composite bread contained higher total amino acid content, radical scavenging activity and ferric reducing ability power (43.04–48.87 g/100 g, 182.77–201.65 mmol TEAC/100 g and 613.29–637.81 mmol TE/100 g) than control (33.86 g/100 g, 109.43 mmol TEAC/100 g and 540.13 mmol TE/100 g). Springiness, cohesiveness and resilience values of wheat bread were not significantly different from composite bread. Scanning electron microscopy revealed that composite bread had surfaces with embedded granules like protein deposits with small spores.


Download File

[img]
Preview
PDF (Abstract)
Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread.pdf

Download (68kB) | Preview

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1111/ijfs.12619
Publisher: Institute of Food Science and Technology
Keywords: Bread; Fermented; Protein concentrate; Rheological properties; Rice bran; Technological properties
Depositing User: Nabilah Mustapa
Date Deposited: 07 Aug 2015 00:09
Last Modified: 21 Aug 2015 01:16
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/ijfs.12619
URI: http://psasir.upm.edu.my/id/eprint/37197
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item