Características tecnológicas de pães elaborados com farelo de arroz desengordurado

Abstract

The aim of this study was to evaluate the replacement of wheat flour by different levels of defatted rice bran (5, 10 and 15%) on the characteristics of: water absorption capacity, weight loss on baking, specific volume, texturometric profile and the crust and crumb colour. The results showed that the defatted rice bran showed no influence on water absorption capacity, but on the other hand had a strong influence on weight loss on baking, even for 5% replacements. However, the replacement did not affect the specific volume (p>0.05). A similar result was observed for the texture profile, where replacements of 10 and 15% were shown to affect mainly bread hardness. For colour, the addition of defatted rice bran had a negative effect on crumb and crust luminosity, mainly in substitutions above 5% for the shell and 10% for the crumb. Nevertheless the replacement of wheat flour by 5% defatted rice bran showed potential for application in bakery products.