Efeito da incorporaçäo de farelo de arroz tratado termicamente sobre as características reológicas da farinha de trigo / Effects of the incorporation of heat treated rice bran on the rheological characteristics of wheat flour

Rice bran submitted to two heat treatments: heated in oven (105§C/3h and in autoclave (125§C/20min at 78456 Pa). The two treated rice brans were blended with wheat flour at 10 and 20 per cent level, and evaluated rheologically, using the Frarinograph, the Amilograph, the Extensiograph and the Falling Number Test. The blend with rice bran heated in oven showed to be the darkest one, at any level of blending. The roce bran increased the pasta viscosity, the retrogradation rate, and weakened the dough, although it did not increased the water absorption of the dough