Study of physicochemical, biochemical and rheological characteristics of soft wheat bran incorporation into white flour on the sensory qualities of biscuits (At the O.A.I.C's national laboratory)

Abstract

Soft wheat bran is the outer layer of soft wheat grains, composed of several beneficial nutrients for human health such as fiber, proteins, vitamins, minerals, and antioxidants. Due to its high nutritional value, it has emerged in the food industry, especially in biscuit manufacturing. However, adding bran can lead to side effects on the sensory properties of the final product. This study aims to investigate the impact of adding soft wheat bran on the sensory appearance of biscuits. A witness sample and three samples of what flour with varying proportions of bran were prepared. Physicochemical, biochemical, and rheological analyses were conducted on these raw materials, in addition to sensory quality analysis of the final product. Despite the nutritional value of soft wheat bran, previous analyses have shown that its addition affects specific outcomes within the required standards of dry biscuit manufacturing. Therefore, it was found that it influences the appearance of biscuits, with this effect varying depending on the percentage of bran added in each sample. Especially for the rheological characteristics. In conclusion, the study suggests that soft wheat bran can be added in biscuit manufacturing to harness its nutritional benefits, with the optimal addition percentage identified as 10%