Influence of rice bran on rheological properties of dough and in the new product development

The impact of adding 2-20% rice bran to wheat flour on the rheological behaviour of the dough was investigated using Farinograph, Consistograph and Alveograph. The changes in physico-chemical properties of dough were insignificant even after including 20% of the bran. The wheat flour and rice bran mixtures were used to prepare cookies and flat bread (chapati) and the sensory evaluation was carried out for the products. In general, the sensory scores of the product, such as texture and taste, decreased with increased substitution with the rice bran. However, cookies and chapati, with up to 10% rice bran replacement were rated acceptable.