Festival bakery products using heat stabilized rice bran [electronic resource].

Includes bibliographical references.

In the present study, both of Kahk El-Eid and Petit-four were prepared from wheat flour with heat- stabilized rice bran (SRB) at 10, 20 and 30% replacement levels. Stabilized rice bran by heating represents good sources for nutrients such as fat, protein, fiber, minerals, vitamins and antioxidants. Most of nutrients were concentrated in fine fractions (lower than 400 Um). These fractions can be used to prepare Kahk El-Eid and Petit-four with nutritive advantage since Egyptians consume large amounts in their festival. Kahk El-Eid and Petit-four prepared from wheat flour with 10, 20 and 30% of heat-stabilized rice bran contained higher nutrients than the control. The sensory evaluation showed that it can replace wheat flour by heat-stabilized rice bran up to 10% without noticeable differences for Kahk El-Eid, and up to 20% with a little difference for Petit-four for their sensory characters. The specific volume values were decreased for Kahk El-Eid samples, and the hardness values increased with increasing the replacement levels of SRB. While, both parameters increased for Petit-four samples as replacement levels by SRB increased.

Summary in Arabic.

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