@article{jfnr20186210,
author={{Ribeiro, Gislane Oliveira and Brito, Em¨ªlia Carolina da Cruz Lisboa and Camilloto, Geany Peruch and Cruz, Renato Souza},
title={Effect of Corn Bran Addition on Technological Properties of <i>Tagliarini</i> Pasta},
journal={Journal of Food and Nutrition Research},
volume={6},
number={2},
pages={130--136},
year={2018},
url={http://pubs.sciepub.com/jfnr/6/2/10},
issn={2333-1240},
abstract={The objective of this study was to evaluate the partial substitution of wheat flour by heat-treated corn bran at the following levels (0, 5, 10, 15, 25 and 30%). Thermally treated corn bran (TTCB) presented 8.94% of moisture, 2.22% of ashes, 9.73% of proteins, 9.37% of lipid and 33.80% total dietary fiber. In addition, 73.21% of TTCB exhibited granulometry &lt; 250 ¦Ìm and 14 weeks of shelf-life. TTCB altered dough rheological properties, decreasing stability and dough development time, while increasing mixture tolerance index. Moreover, TTCB did not significantly alter the extension strength, leading to a diminishment in extensibility and an increase of dough curve configuration ratio, which characterizes a flour considerably resistant to extension, a desirable factor for tagliarini elaboration. Pasta quality test staged that TTCB incorporation in up to 14.53% has increased cooking period and volume, decreasing solids¡¯ loss. In addition, TTCB enhanced dough firmness and adhesiveness, reducing hardness and shear work.},
doi={10.12691/jfnr-6-2-10}
publisher={Science and Education Publishing}
}