Effect of controlled fermented rice bran and its water soluble extract on techno-functional characteristics of wheat bread baked using infrared heating/superheated vapor
Document Type : Original research
Authors
1 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Abstract
Considering the importance of bread in human daily diet in all over the world, improvement of quality characteristics and shelf-life of this staple food using effective fermentation and baking strategies has received considerable attentions. In the present study, effects of controlled rice bran sourdough (RBS) or its water soluble extract (WSE) in combination with infrared (IR) heating or superheated vapor (SHV) along with hot air (HA) baking methods were investigated on textural and sensorial properties, as well as surface moldiness of the produced wheat breads. According to the results, combined applications of RBS and HA + IR baking process led to the lowest crumb hardness (1.78 N) among the produced samples. The highest specific volume (4.05 cm3/g) was also observed in WSE added bread baked using HA + SHV. Moreover, surface moldiness of the RBS added samples was significantly (P<0.05) lower than those of the produced breads using all of the used baking processes. The lowest moldiness was also observed in RBS supplemented sample processed using HA + IR method. Overall acceptability of the aforementioned sample was also significantly higher than those of the other samples processed using HA and also HA + IR methods. Accordingly, combined application of controlled sourdough containing protective starter culture along with IR baking method may be a useful strategy to enhance technological functionalities and shelf-life of the produced bread.
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