title: Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread.
abstract: The objective of present study was to investigate the impact of Brown Rice flour (BR) incorporation, at three different levels of 5, 10 and 15 % to the Wheat Flour (WF) preparations on rheological properties of wheat-based dough and quality of wheat-based flat bread. The BR flour incorporation mainly affected the chemical properties of flours, the rheological characteristics of dough and, quality and shelf life of bread. The protein-related properties of flours principally experienced reduction; however, the ash content had an increase, along with BR flour incorporation. The rheological properties of dough were affected considerably by BR flour substitution, wherein the sample containing 5 % BR flour was closest to BR flour-free dough (control). Regarding the yielded bread, BR flour addition affirmatively affected sensorial properties and firmness quality evaluation, wherein the bread made from dough with composite flour fortified with 5 % BR flour was scored the best. The findings from instrumental firmness quality assessment were confirmed as the bread containing 5 % BR flour remained softer and demanded lowest force to be compressed over the storage period. Overall, results showed that adding BR flour up to 5 % can be used in baking of flat bread since it meets the required criteria.
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran.
authors.forename: S
authors.initials: S
authors.lastname: Khoshgozaran-Abras
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran.
authors.forename: M H
authors.initials: MH
authors.lastname: Azizi
authors.affiliation: Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Tehran, Iran.
authors.forename: N
authors.initials: N
authors.lastname: Bagheripoor-Fallah
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran.
authors.forename: A
authors.initials: A
authors.lastname: Khodamoradi
keywords: Brown rice flour; Firmness analysis; Flat Barbary bread; Fortification; Rheological properties; Sensory evaluation