Investigation the effect of bran content on the rheological properties and the quality characteristics of Barbary bread

Wheat bran is one of the most important dietary fibers that have physiological and therapeutic properties. Hence in recent years has been considered its for use in foods. In this investigation, has been studied effects of adding 5, 7, 10 and 12 percent of wheat bran on rheological properties of dough, mechanical proerties, tissue, sensory, porosity properties and color of barbary bread. The results of farinograph showed that adding of wheat bran increase water absorption and reduce dough strength. Also the results of mechanical test (penetration tests, cutting and texture profile analysis) and colorimetric showed that with increasing level of bran, bread become more rigid, its chewing ability and elasticity and L factor Decreases. As well as the results of the test Cutting shows that adding bran bread delayed the staling of bread. About investigation of tissue morphology bread that analyzed by ImageJ software, determined increasing level bran decrease porosity and increase pore size of bread. The overall in a lot of tests, not only didn’t cause satanically different, increasing level of bran to 7%, but also bread better than blank bread of sensory analyses due to delay in the staling process and production of appropriate aroma and taste in heating process.