اثر مقدار و اندازه ذرات سبوس گندم بر خواص رئولوژي خمیر و ویژگی هاي بافتی نان سنگک.

The nutritional properties of wheat bread have been considered by consumers in recent years due to their dietary fiber and physiological and metabolic beneficial effects on the health of the body. These properties are obtained by mixing wheat flour with different ingredients Wheat bran is a natural compound that has been studied by researchers in order to achieve different nutritional and functional properties. Therefore, in this study, was investigated the effect of adding different percentages of bran (10 and 20%) and different particle sizes (tiny and coarse) on Sangak bread. The rheological of the dough was evaluated by Farinograph and Extensograph and the textural properties of the prepared bread were also evaluated by the texture analyzer. The results showed that the addition of bran reduced the weight loss of Sangak bread and increased the moisture content of breads by about 5%. Addition of bran increased the water absorption power of flour by 11.35%. The elasticity of the dough in the samples containing bran varied from 74.87 to 112.62 and with increasing the percentage of bran, the elasticity decreased. Dough samples made from wholemeal flour with BE373.5 had the highest strength at point 50. The hardness of the bread contained 20% of fine bran was 4132 grams, which was more than other samples of Sangak bread. Sensory evaluation of bread samples showed that despite the technological advantages of flour formulated with bran, bread prepared from this type of flour has not been considered by evaluators. [ABSTRACT FROM AUTHOR]