Chemical, physical and baking properties of dietary fiber prepared from rice straw

Abstract

Alkaline hydrogen peroxide treatment has effected on physical and chemical properties of rice straw. Alkaline hydrogen peroxide treatment can improve all physical properties of rice straw. Treatment times of 10 h provided maximum values for water holding capacity, swollen volume and oil binding capacity of rice straw. Cellulose as a percentage of dried weight of treated product reached maximum values after 6 h. Lignin removal increased with treatment time by 50% after the reaction treatment of 8 h. As the 5% of alkaline hydrogen peroxide treated rice straw (AHP-RS) substitution in bread, reductions of loaf volume and softness of bread was observed and directly opposite with particle size reduction. Breads containing 5% of AHP-RS indicated the most acceptability when the particle size of AHP-RS was <0.075 mm.