Využitie otrúb z rôznych odrôd pšenice pri výrobe pekárskych výrobkov
The aim of this study was to evaluate the chemical composition of different kinds of wheat bran. Effects of the addition of the wheat bran to reach the concentration of 5, 10 and 15 % on wheat dough rheology, physical and sensory parameters of baked rolls were examined. It was concluded that the wheat bran addition increased water absorption and mixing tolerance index, prolonged dough development time and decreased dough stability. It was observed that addition of the bran significantly reduced volume and specific volume of baked rolls. The addition of the bran from crossbreed (Lubica) caused lower baking loss than that of wheat and spelt bran. Generally, bakery products containing the bran had lower values of cambering, as compared with the reference rolls. It resulted from the sensory evaluation that bakery products containing the wheat bran showed inferior appearance, taste and color values. It was also shown that baked rolls with the addition of 5 % wheat bran can be considered as food with high fiber content.