African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6628

Full Length Research Paper

Effect of fat-replacement through rice milling by-products on the rheological and baking behaviour of dough

  Seema Ashraf1, Syed Muhammad Ghufran Saeed1*, Syed Asad Sayeed1, Rashida Ali1,2, Hasan Saeed1and Mubarak Ahmed3          
  1Department of Food Science and Technology, University of Karachi, Karachi, 75270, Pakistan. 2Division of Food Research, HEJ Research Institute of Chemistry, University of Karachi, Karachi, 75270, Pakistan. 3Grain Quality Testing Laboratory, Pakistan Agricultural Research Council, Pakistan.
Email: [email protected]

  •  Accepted: 28 August 2012
  •  Published: 30 November 2012



Baking market is deriving the new technique to produce low fat foods due to high demand from the health conscious individuals. Fat replacement is largely focused on the fat rich food such as biscuit, cookies and cake etc. Rice bran and broken rice are the two major by-products of rice milling industry that contain important chemical properties such as moisture, hardness score, protein, fiber and ash. The known percentages of rice bran and broken rice powder were mixed separately with wheat flour. The impact of substitution on the rheological behaviour, such as the dough development time, dough strength, dough stability, dough softening, force required to blow bubble in dough, elongation of bubble, swelling index and peak viscosity was studied by Farinograph and Alveograph. The results showed that mixing and baking behaviours are strongly linked to the enzyme treatment and the particle size of rice products. The results are promising and elaborate the competency of rice bran and broken rice as an excellent economical and health stimulating, future substitute for fat replacement in the soft-dough biscuits.


Key words: Rice milling by-products, dough development behavior, farinograph, alveograph, fat replacement, end quality impact.