The effect of aqueous extracted wheat bran on the baking quality of biscuit

Abstract

Abstract A commercial sample of wheat bran was extracted by a non-alkaline aqueous extraction process. The extracted residue was dried in a cabinet drier. Biscuits were prepared with extracted or unextracted bran at 2, 4, 6, 8, 10, 12, 16 and 20% substitution levels of flour and evaluated for various quality parameters. Ground bran samples from extracted and unextracted fractions were included for comparison. A control biscuit with no substitution was also included. A critical flour replacement level of 6% by wheat bran produced biscuits close to the control in all the parameters studied. The following sensory properties were evaluated on the biscuit having a 6% replacement level; colour, flavour, texture and overall acceptability, by a panel of nineteen judges. The novelty of the aqueous extracted wheat bran is that it yields better quality biscuits, thus providing a viable alternative to alkaline extraction.