Abstract
Purpose - This study was designed to incorporate untreated and alkaline hydrogen peroxide treated wheat bran into wheat flour and to access the appropriate type of bran and its optimum level of addition in flour, which may not affect quality but enhance the overall status of the fiber in the bakery products.
Design/methodology/approach - Composite flours prepared by replacing wheat flour with wheat bran both untreated and untreated at 5, 10, 15 and 20 per cent were subject to proximate analysis. Panel of judges evaluated cakes prepared from composite flours to access suitable level of substitution. Calorific value of the product prepared was also determined.
Findings - Statistical analysis of data obtained predicted that significant decrease in moisture and nitrogen free extracts (carbohydrates) contents of flours were found. On the other hand, protein, fiber and total ash of the flour increase with increasing level of replacement. Calorific value of the cakes decreases with increasing level of wheat bran addition. Wheat bran up to 20 per cent replacement was found acceptable by the panel of judges with maximum acceptability of cake with chocolate flavor.
Practical implications - wheat bran may be supplemented to bakery product in order to prepare high fiber products. Wheat bran contains higher amount of insoluble fiber which can help to reduce the blood cholesterol level.
Originality/value - Research conduct was unique one in its nature as effect of both untreated and alkaline hydrogen peroxide treated wheat bran was evaluated in the same study and suitable levels of addition for both were accessed.