Impact of Pretreated Rice Bran on Wheat Dough Performance and Barbari Bread Quality

In this research roasted and sonicated rice bran were added at different levels (0, 5, 10, and 15% w/w) to wheat flour for the production of semivoluminous bread. Doughs rheological properties as well as textural and sensory characteristics of bread were investigated. The results showed that water absorption (%), development time (min) and the degree of dough softening (FU) were increased but dough stability (min) was decreased by adding pretreated rice bran. Adding pretreated rice bran increased the moisture content and L* value of bread crust. The texture of sles which contained 10% pretreated rice bran during 3 hours after baking was less stiff than the control. However, there was no significant difference between sles which contained 5, 10% of rice bran and the sle without rice bran (P< 0.05) 48 hours after baking. Finally, the sles with 10% rice bran were selected as the most productive sles in this research by panelists.