EFFECT OF THE INCORPORATION OF HEAT-TREAT ED RICE BRAN ON THE RHEOLOGICAL CHARACTERISTICS OF WHEAT-FLOUR

Rice bran was submitted to two heat treatments: heated in oven (105 de grees C/ 3h) and in autoclave (125 degrees C/20 min at 78456 Pa). The two treated rice brans were blended with wheat flour at 10 and 20% lev el, and evaluated theologically, using the Farinograph, the Amilograph , the Extensigraph and the Falling Number Test. The blend with rice br an heated in oven showed to be the darkest one, at any level of blendi ng. The rice bran increased the pasta viscosity, the retrogradation ra te, and weakened the dough, although it did not increased the water ab sorption of the dough.