University of Khartoum

Effect of Bran Particle Size on Wheat flour Dough and Bread Quality

Effect of Bran Particle Size on Wheat flour Dough and Bread Quality

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Title: Effect of Bran Particle Size on Wheat flour Dough and Bread Quality
Author: Ahmed, Eiman Gaffar Hassan
Abstract: Studies were carried out on the effect of adding wheat bran ( Non- fermented R06;and fermented coarse, medium and fine bran ) to different varities of wheat R06;flour (Debeira,EL Nielain and Sasaraib) 72% extraction rate for making R06;bread. R06; Proximate composition was carried out for three local Sudanese wheat R06;cultivars (100% and 72% extraction rates ) and wheat bran ( Non – R06;fermented and fermented coarse, medium and fine wheat bran) , mineral R06;content and antinutritional factors were investeigated for all types of the R06;wheat bran , where flours characteristics were carried out for the three local R06;wheat cultivars. Rheoylogical properties and baking quality were studied for R06;wheat flour and wheat flour with 10% , 15% and 20% wheat bran (non – R06;fermented and fermented, coarse , medium and fine wheat bran ). R06; Results indicated that , fermentation of wheat bran increased the percentage R06;of crude fibre, from 15.67 to 18.67% , 15.67 to 18.00% , 15.00 to 17.67%, R06;protein content From 20.35 to 21.65% , 18.36 to 20.79% , 21.07 to R06;R06;22.40%and carbohydrates from 60.76 to 66.07% , 63.22 to 63.96% and from R06;R06;60.05 to 61.15% of coarse, Medium and fine wheat bran, respectively . R06; Both antinutritional factors (tannins and phytic acid) were found to decrease R06;significantly, (pX04;0.05) in coarse, medium and fine wheat bran from 0.03 to R06;R06;0.01 mg catechin /100gm,0.07 to 0.05 mgcatechin /100gm and from 0.07 R06;to 0.06 mg catechin /100gm and from 626.1 to 572.8 mg /100 gm ,740.4 to R06;R06;367.1mg /100 gm and from 795.2 to to 301.6 mg /100 gm respectively . R06; Also , there was an increase in Ca content and Fe content in fermented R06;coarse, medium and fine wheat bran . R06; The P content decreased in fermented coarse, medium and fine wheat bran. R06; Analysis of variance showed significant differences (pX04;0.05) among the three R06;cultivars in their specific loaf volume.There was also significant differences R06;R06;(pX04;0.05)among the three cultivars with non-fermented and fermented wheat R06;bran in their bread specific volume of loaves . The bread specific volume of R06;the three cultivars with non- fermented wheat bran having higher values.R06; Organolyptic evaluation for bread showed that the bread with 10% non- R06;fermented and fermented coarse wheat bran gave the best results for all R06;characteristics tested. R06; In general, bread with 10% non-fermented coarse wheat bran obtained the R06;highest values. R06;
Description: March 2005
URI: http://khartoumspace.uofk.edu/handle/123456789/11002
Date: 2015-05-18


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