%0 Journal Article
%T Efecto del salvado de arroz sobre las propiedades f¨ªsico-qu¨ªmicas y sensoriales de panes de trigo
%A Pacheco de Delahaye
%A E
%A Pe£¿a
%A J
%A Jim¨¦nez
%A P
%J Revista de la Facultad de Agronom¨ªa
%D 2009
%I Universidad del Zulia
%X wheat and rice bran bread were prepared and evaluated. the rice bran was stabilized with heat treatment, and the amounts used were at 5% and 10%, while 100% wheat bread was used at the experiment control. results showed that some nutritional parameters such as: ashes, fact and total dietetic fiber were improved, and there was an increase of insoluble dietetic fiber form 2.15 g/100 to 3.88 g/100. when the percentage of rice bran was increased in the bread, the farinography profile showed both a small decrease in the kneeing tolerant index and the dough stability there was a significant increase in the amilose content of bread (from 12 g/100 to 16 g /100) when it was stored at 4oc for eight days; also, these results could shows a degradation and a possible resistant starch type iii formation. this degradation was confirmed by the starch hydrolysis "in vitro". data showed a hydrolysis decrease proportional to the increase in amilose and total dietetic fiber in bread. a testing trial carried out on 30 people panel showed that bread containing 5% rice bran obtained the highest score. in conclusion, it is feasible to diversify the use of stabilized rice bran for preparing baked bread in moulds.
%K bread
%K wheat
%K rice bran
%K dietetic fiber
%K chemical characterization.
%U http://www.scielo.org.ve/scielo.php?script=sci_abstract&pid=S0378-78182009000400007&lng=en&nrm=iso&tlng=en