Effect of cellulase‐treated wheat bran on physicochemical and sensorial properties of fibre‐rich pasta

Abstract

SummaryThe addition of wheat bran dietary fiber to the pasta improves its nutritional value, while affects negatively the quality of the product. This study aimed to improve the physicochemical and sensorial properties of wheat bran pasta by evaluating the effect of cellulase‐treated wheat bran (CTWB) on the rheological properties of the dough and the quality of produced pasta. Untreated wheat bran was used to produce control samples. Then, wheat bran at levels of 5, 10, 15, and 20% was treated with 0.1 and 0.3% cellulase. Rheological characteristics of the produced dough were measured by farinograph and extensograph. Finally, the cooking and sensory properties of pasta were evaluated. Based on the obtained results, applying CTWB has led to an increase in farinograph quality number, an increase in dough energy and extensibility, and a decrease in the resistance to extension of the dough. Also, the cooking quality (cooking loss and adhesiveness) of pasta samples improved using CTWB. Pasta samples containing 5 and 10% wheat bran treated with 0.3% cellulase were selected as optimum treatments for both dough and pasta properties. The findings in this study indicated that CTWB added to pasta improved the cooking characteristics and sensorial properties of pasta, significantly.