Efecto del salvado de arroz sobre las propiedades físico-químicas y sensoriales de panes de trigo

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.