Effect of rice bran and spent soymilk on the dough rheological properties and quality of bread

Abstract

The utilization of agricultural residues (ARs) has been involved in the bakery product, particularly due to the functional ingredients of AR. The concept of glycemic index (GI) is indicated to classify carbohydrate-based foods according to their postprandial glucose response. Long term consumption of food with high GI will lead to the risk of chronic disease. The objectives of this study are to investigate the effect of the substitution of AR on the physical properties of dough and physicochemical and sensory properties of breads. Spent soymilk (SS) and rice bran (RB) were used in this study. The results observed that SS and RB contain high fiber ranging from 9.16 to 20.48% (d.b.). The stability and extensibility of rheological properties of dough decreased with the increases of the substitution of AR. The substitution of SS significantly decreased the volume and height of bread but increased hardness and chewiness. The substitution of AR significantly (p<0.05) reduced the value of estimated glycemic index (eGI) from 94.6 to 62.9. Moreover, the breads containing 10%, 20% RB, and 10% SS were similar with the control sample according to the result of sensory evaluation, which can be used to improve the nutritional quality of bread.