Effect of Differently Treated Wheat Bran on Rheology, Microstructure and Quality Characteristics of Soft Dough Biscuits

The effect of the addition of 30% of differently treated wheat brans and
the blends prepared with wheat flour, i.e., raw bran, roasted bran, steamed and
roasted bran and microwave treated bran on the rheological and quality
characteristics of the soft dough biscuits was studied. The dough stability
increased, mixing tolerance index values decreased, extensograph resistance
to extension increased, extensibility and area values showed a decrease, cohesiveness,
springiness and adhesiveness of high-fiber biscuit dough decreased
with addition of wheat bran. Biscuits made with WF–RSB and glycerol
monostearate (GMS) had the highest overall quality score of 43.5 as against
47 for control out of 50. Total dietary fiber content of these biscuits (WF–
RSB + GMS) was 3.25 times more than the control biscuits. The scanning
electron microscopic studies on the crumb of high-fiber biscuits showed bran
particles adhering to starch granules and protein fibrils.