| Titles |
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English :
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Heat stabilization of rice bran and its application in some bakery products.
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Arabic :
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التثبيت الحرارى لرجيع الارز وتطبيقاته فى انتاج بعض المخبوزات.
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| Abstract |
Rice barn has been recognized as an excellect source of oil,protein,dietary fiber and minerals,vitamins and antioxidants.thelimitation of using rice barn in human food is its high lipase activity causing rancidity.in the presentstudy,heat stabilization of rice barn and its application in bakery production were studied.rice barn was stabilized by small-scale one-batch rotary conduction heating unit.heating temperature(90-120c)and exposure time (10,15 and 20 min)were used in stabilizing process.the heated rice barn was packaged in polyethylene bags and stored sor 10 days in a typical concrete store,moisture content,FFAwere determined to detect the best treatment.the chemical analysis of stabilized rice barn was determind.the rheological properties of wheat flour and wheat flour replaced by (10,20,and30%)stabilized rice bran were determind by mixolab chopin application .pan bread and cake were prepared with stabilized rice bran at 10,20 and 30% replacement.the sensory evaluation and physical properties(specific volume,texture profile analysis)were evaluated in pan bread and cake samples containing 10,20 and 30% replacement of rice bran.
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| Publication year |
2013
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| Pages |
67-84
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egypt .j.agric.res.,
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| Author(s) from ARC |
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| External authors (outside ARC) |
ياسر طلبه هنداوى
معهد بخوث الهندسه الزراعيه -مركز البحوث الزراعيه،الدقى،جيزه
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| Publication Type |
Journal
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