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Technological and physical characteristics of breads made with toasted rice meal

Soares Júnior, Manoel Soares; Bassinello, Priscila Zaczuk; Lacerda, Diracy Betânia Cavalcante Lemos; Koakuzu, Selma Nakamoto

The aim of this work was to evaluate the physical and sensory quality of form breads type formulated with different levels of substitution of wheat flour (FT) by toasted rice bran (FAT). It was determined the centesimal composition, including the soluble and insoluble dietary fiber contents. It was applied whole randomized design with five treatments (0.0%, 7.5%, 15.0%, 22.5% and 30.0% of FAT in substitution to...

Date: 2008   |   Origin: Oasisbr
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