QUALITY EVALUATION OF BISCUIT SUPPLEMENTED WITH HIGH PROTEIN–FIBER SOURCES

Abstract

The possibilities of replacing wheat flour in its products and to develop food items based on the by-product of wheat or rice milling industry were investigated. Meals and protein concentrates were prepared from wheat germ and rice bran. Chemical composition and amino acid profiles indicated that wheat germ and rice bran protein products can be considered as good plant protein supplements in biscuits. The function properties include, water and oil binding capacities, emulsifying activity and stability, as well as, foaming characteristics of wheat germ and rice bran protein products were studied. Selected function properties are essential for incorporation of such proteins in biscuits. Plant protein prepared from wheat germ and rice bran were used to study their influence on rheological characteristics of wheat flour dough and biscuit making quality. Biscuits containing wheat germ or rice bran protein products were equal or superior to control biscuits in their chemical composition, amino acids and nutritional value, physical and sensory characteristics. Therefore, the purpose of this research was to find the potential use of by-products of wheat and rice milling industry in the rheological characteristics of wheat flour dough and the quality of biscuits.