The Impact of the Wheat Bran on the Quality of the Biscuits and Their Nutritional Value

Authors

  • Gafurr Xhabiri
  • Valbona Sinani
  • Ibrahim Hoxha

Abstract

The wheat bran represent a byproduct in the industry of wheat milling, which in addition to being used as a food for the livestock, they can also be used as an additional source of the diet fibers for prevention of many illnesses. In the production of biscuits, the latter being the products that have an advantage as compared to the bread, given that they are used in many state run programs in order to adapt to the needs of the population, the utilization of the wheat bran will increase the nutritional values in it and the interest for these products, in addition it will have an impact on the reology attributes of the dough and on the sensory qualities of the biscuits. In this study, the wheat brans have been added in the scale of 5, 10, 15 till 20%. The rheologycal attributes indicate an increase in water absorption, increase in the stability of dough, increase in the level of the degree of softening and a decrease on extensibility and of energy. The biscuits which are produced with added bran of 5 and 10%, exhibit better sensory attributes, respectively they exhibit a smoother surface with an attractive color, specific aroma and taste which increases with the increase of wheat bran. The nutritional values of the biscuits indicate that the calories values decrease with the increase of wheat bran, whereas the amount of the minerals, cellulose and fats increases. All the biscuits, notwithstanding the amount of wheat bran, are safe to be consumed.

Keywords: wheat bran, biscuits, rheology attributes, nutritional values, aroma.

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Published

2016-01-03

How to Cite

Xhabiri, G., Sinani, V., & Hoxha, I. (2016). The Impact of the Wheat Bran on the Quality of the Biscuits and Their Nutritional Value. ANGLISTICUM. Journal of the Association-Institute for English Language and American Studies, 3(3), 64–70. Retrieved from https://anglisticum.org.mk/index.php/IJLLIS/article/view/633

Issue

Vol. 3 No. 3 (2014): Volume 3, No.3, March, 2014

Section

Volume 3, No.3, March, 2014

License

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