Document Detail


Suitability of full fat and defatted rice brain obtained from Indian rice for use in food products.
MedLine Citation:
PMID:  7659697     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The effect of blending different types of rice bran in wheat flour on the rheological, pasting and baking properties is reported. Dough development time and strength as measured through farinograph decreased with the blending of unstabilized full fat and defatted bran; whereas, blending of stabilized full fat and defatted bran improved the dough strength. Pasting properties revealed an increase in gelatinization temperature and decrease in paste viscosities and set-back values with the blending of various types of rice bran. Bread volume and cookie spread decreased with blending of different types of rice bran; however, the decrease was more pronounced with the defatted bran. Muffin volume improved with the blending of rice bran. Stabilized full fat rice bran up to 20% level and unstabilized full fat or stabilized defatted rice bran up to 10% was found suitable in various food products.
Authors:
B Singh; K S Sekhon; N Singh
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Plant foods for human nutrition (Dordrecht, Netherlands)     Volume:  47     ISSN:  0921-9668     ISO Abbreviation:  Plant Foods Hum Nutr     Publication Date:  1995 Apr 
Date Detail:
Created Date:  1995-10-05     Completed Date:  1995-10-05     Revised Date:  2002-11-01    
Medline Journal Info:
Nlm Unique ID:  8803554     Medline TA:  Plant Foods Hum Nutr     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  191-200     Citation Subset:  IM    
Affiliation:
Department of Food Science and Technology, Punjab Agricultural University Ludhiana, India.
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MeSH Terms
Descriptor/Qualifier:
Dietary Fats*
Food*
Food Handling
India
Oryza sativa*
Chemical
Reg. No./Substance:
0/Dietary Fats

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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