Effect of controlled fermented rice bran and its water soluble extract on technofunctional characteristics of wheat bread baked using infrared heating/superheated vapor
نویسندگان
1 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
doi
10.22059/jfabe.2025.397679.1203چکیده
Considering the importance of bread in the human daily diet in all over the world, improving the qualitycharacteristics and shelf-life of this staple food using effective fermentation and baking strategies has receivedconsiderable attention. In the present study, the effects of controlled rice bran sourdough (RBS) or its water-solubleextract (WSE) in combination with infrared (IR) heating or superheated vapor (SHV) along with hot air (HA) bakingmethods were investigated on textural and sensorial properties, as well as surface moldiness of the produced wheatloaf breads. According to the results, combined applications of RBS and HA + IR baking process led to the lowestcrumb hardness (1.78 N) among the produced samples. The highest specific volume (4.05 cm3/g) was also observedin WSE-added bread baked using the HA + SHV. Moreover, surface moldiness of the RBS added samples wassignificantly (P<0.05) lower than that of the produced breads using all of the used baking processes. The lowestmoldiness was also observed in the RBS-supplemented sample processed using HA + IR method. Overallacceptability of the aforementioned sample was also significantly higher than that of the other samples processedusing HA and also HA + IR methods. Accordingly, the combined application of controlled sourdough containingprotective starter culture along with the IR baking method may be a useful strategy to enhance technologicalfunctionalities and shelf-life of the produced bread.
