Účinok stabilizácie otrúb na kvalitatívne parametre pekárskych výrobkov
The aim of this study was to evaluate the effect of wheat bran stabilization on wheat dough rheology and qualitative properties of baked rolls. The wheat bran was stabilized using hot air and microwave heating. The raw bran and the treated bran were alternatively used as a wheat flour replacement at the level of 5, 10 and 15%. Addition of treated bran modified the rheological properties of wheat dough (water absorption and C parameters increased and stability was reduced). Based on the results it was concluded that the addition of wheat bran stabilized using microwave improved the qualitative properties of baked rolls (the volume and cambering increased). Moreover, the stabilization of bran led to a better assessment of appearance, colour, taste and overall acceptability of baked rolls.