EFFECT OF DIFFERENTLY TREATED WHEAT BRAN ON RHEOLOGY, MICROSTRUCTURE AND QUALITY CHARACTERISTICS OF SOFT DOUGH BISCUITS

Abstract

ABSTRACT The effect of the addition of 30% of differently treated wheat brans and the blends prepared with wheat flour, i.e., raw bran, roasted bran, steamed and roasted bran and microwave treated bran on the rheological and quality characteristics of the soft dough biscuits was studied. The dough stability increased, mixing tolerance index values decreased, extensograph resistance to extension increased, extensibility and area values showed a decrease, cohesiveness, springiness and adhesiveness of high-fiber biscuit dough decreased with addition of wheat bran. Biscuits made with WF–RSB and glycerol monostearate (GMS) had the highest overall quality score of 43.5 as against 47 for control out of 50. Total dietary fiber content of these biscuits (WF–RSB + GMS) was 3.25 times more than the control biscuits. The scanning electron microscopic studies on the crumb of high-fiber biscuits showed bran particles adhering to starch granules and protein fibrils. PRACTICAL APPLICATIONS The bakery industry is the largest of the processed food industries in India. Bread and biscuits account for over 85% of the bakery products produced in the country. The soft dough biscuits, being affordable, happen to be the most widely consumed of all the biscuit varieties in the country. There is an increase in the awareness on the beneficial effects of high fiber consumption. Soft dough biscuits can be an effective carrier of fiber and can be consumed by a large segment of the population. The data generated on the use of wheat bran and the use of additives to improve the biscuit dough characteristics to get a high-fiber biscuit of satisfactory quality would benefit the biscuit industry.