EFFECT OF WHEAT AND OAT BRANS ON THE DOUGH RHEOLOGICAL AND QUALITY CHARACTERISTICS OF INSTANT VERMICELLI

Abstract

ABSTRACTWheat bran (WB) and oat bran (OB), which are rich in dietary fiber content, were blended separately with wheat flour at 0, 5, 10, 15 and 20%. The incorporation of WB and OB increased the farinograph water absorption from 58.3 to 64.1 and 62.3%, respectively. The dough stability decreased from 10 to 5.5 and 7.0 min. The increase in maximum pressure value was greater upon the addition of WB. The peak viscosity value decreased from 818 to 673 Brabender units (BU) upon the addition of WB. The addition of either WB or OB in the preparation of instant vermicelli made the strands tough. The moisture content and oil uptake decreased from 6.5 to 5.1% and from 18.3 to 16.6%, respectively. The cooked weight decreased, while the cooking loss increased with increasing levels of either of the bran. Combination of WB (5%) and OB (10–15%) resulted in instant vermicelli of acceptable quality having total dietary fiber content of 6.12%.PRACTICAL APPLICATIONSHigh‐fiber ingredients exhibit many properties that influence the physiological functions of foods. Consumption of high‐fiber products has shown several health benefits. There is a need to have products enriched with dietary fiber. Wheat bran and oat bran, which are good sources of insoluble and soluble dietary fiber, respectively, have been used in the preparation of various bakery products. The utilization of such sources has also helped in reducing the oil uptake during processing. This study would surely help the industry in developing fiber‐rich instant vermicelli using the naturally available fiber‐rich sources.