Utilization of extruded wheat bran in Barbary bread: Evaluation of sensory, color and texture p roperties of bread and rheological properties of dough

Due to rapid growing of consumption of bread in Iran beside its low-cost, convincingly leads to improve bread quality. Since the positive effect of dietary fiber on human health has been proven, the rate of consumption of food product containing dietary fiber is increasingdramatically. Incorporation of fiber sources (i.e. processed bran) is one of the appropriate solutions to fortification and enhancement of nutritional and technological properties of bread. In this project the influences of extruded wheat bran (EWB) on the rheological, technological and sensory properties of Barbary bread were studied. EWB was provided under optimized condition (21% moisture content, 120°c heating temperature and 300 RPM screw rate) and incorporated to wheat flour in different level (0, 5 , 10 and 15%). Results showed that, addition of EWB in comparison with raw bran led to an increase in to water adsorption (62.39%), stability (56.2 min), dough development time (4.66 min) and extensibility (22.68 mm).addition of EWB up to 10% caused an improvement of color, flavor andtotal acceptability. Hunter Lab L* values of Barbary breads decreased but a*and b* increased with the increasing EWB level. Furthermore the hardness of samples indicated decreaseby incorporation of EWB (13.6 N) which demonstrated that EWB could maintain bread quality and delay bread staling rate during storage time 72 h.