Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

• Main Authors: Chinma, Chiemela Enyinnaya, Ilowefah, Muna, Shammugasamy, Balakrishnan, Mohammed, Makeri, Syed Muhammad, Sharifah Kharidah
• Format: Article
• Language: English
• Published: Institute of Food Science and Technology 2015
• Online Access: http://psasir.upm.edu.my/id/eprint/37197/1/Effect%20of%20addition%20of%20protein%20concentrates%20from%20natural%20and%20yeast%20fermented%20rice%20bran%20on%20the%20rheological%20and%20technological%20properties%20of%20wheat%20bread.pdf; http://psasir.upm.edu.my/id/eprint/37197/

The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural and yeast fermented rice bran on the rheological properties of their dough and bread properties was studied. Rheological properties of wheat dough were influenced by addition of rice bran protein concen...