Effect of Corn Bran Addition on Technological Properties of Tagliarini Pasta (original) (raw)

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 < 250 µm 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.

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