Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality

Effects of treated and untreated bran in dough dynamic rheology.

Grains of the wheat variety Tajan were milled into straight-run flour and bran. Proximate analysis, farinograph experiments and rheological characteristics were conducted. Two types of bran (hydrothermal treated and untreated) at three levels (0%, 5%, 10%) were added to the parent flour. Proximate analysis and farinograph experiments of these flours were conducted. The effects of adding treated...

Effects of Wheat Gluten Hydrolysate and Its Ultrafiltration Fractions on Dough Properties and Bread Quality

Two fractions (50-K and permeate) from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 %) of wheat gluten were separated using ultrafiltration (UF) membrane with molecular mass cut-off of 50 kDa. The effects of the wheat gluten hydrolysate (WGH) and its UF fractions on the mixing behaviour and viscoelastic properties of wheat dough were presented. The WGH and its UF fractions modified t...

Biscuit Dough Structural Changes during Heating:

Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers

Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24-36%, composite fat (fat 10.5-24.5%, maltodextrin 10.4-24%, and guar gum 0.1-0.5%), ammonium bicarbonate 0.5-2.5%, and water 20-24% for production of low-fat biscuits. Diameter (P < 0....

Rheological 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 ...