Effects of dietary fiber from rice bran and salt on the farinograms and pasting properties of flour

In order to provide theory basis for developing high- quality flour products containing dietary fiber from rice bran( DFRB),the effects of DFRB and salt on the farinograms and pasting properties of wheat flour were investigated using a micro farinograph and a rapid viscosity analyzer. The results showed that adding DFRB resulted in the increases as high as 48% and 26% for the softening degree of the dough and the pasting temperature of the flour,respectively,and the decreases as high as 23%,21%,13% and 8% for the peak viscosity,final viscosity,breakdown value and setback value of the flour during pasting,respectively. Adding salt induced the increases of development time,stability time and softening degree of the dough as high as 79%,277%and 52%,respectively,and caused the increase of breakdown and setback values as high as 12% during the flour pasting.Adding 2% of salt made the increasing effect of DFRB on the softening degree of the dough and the pasting temperature of the flour decrease to 0 and less than 2.5%,respectively,and made the decreasing effect of DFRB on the peak viscosity and the setback value of the flour during pasting decrease by 5% and increase to12%,respectively.