Effect of particles size of some cereal brans on the quality of high fiber Balady bread [electronic resource].

Includes references.

This research aims to study effect of the bran particle size of wheat, barley, oats, sorghum and maize as dietary fiber sources with positive health effects on the quality of the high-fiber bread. Grains were milled to produce the bran. Then, the bran were re-milled and sieved on 500 µm sieve to separate coarse bran (greater than 500 µm) and fine bran (less than 500 µm). The results showed high levels of these cereal brans of insoluble and soluble dietary fibers, proteins (except maize bran), minerals and water holding capacity and low content of carbohydrates. Coarse bran had high content in total dietary fiber and low content in carbohydrates compared with fine bran which had high water holding capacity. All kinds of brans were replaced with 10% of the wheat flour 82% extraction rate to produce high-fiber bread. Dietary fiber, moisture and water holding capacity leveld were increased in the produced high fiber bread compared with the control Balady bread. Also, moisture content and water holding capacity of the bread containing fine fiber were higher than the bread containing the coarse bran due to the increasing surface area of the fine bran.

Summary in Arabic.

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