The effect of mixing wheat flour with rice bran and soybean flour on physicochemical and sensory properties of baguettes

Annually 30% of wheat bread is removed from the cycle of reuse due to lack of proper quality. Recently researchers are looking to replace a portion of wheat flour by other plant sources for reducing bread loss. The aim of this study was to replace wheat flour with rice bran and soybean flour and assess their effects on the quantitative and qualitative characteristics of baguettes. Rice bran at 0، 10 and 20% and soy flour at 0، 5 and 10% were used to substitute for wheat flour in the basic baguetteformula and characteristics of the final product including moisture content، specific volume، porosity، crust color، texture and sensory properties were investigated. In order to measure the porosity and crust color، Image J software was used. By increasing the rice bran and soybean، moisture as well as L* and b* of bread crust increased. However، the highest amount of specific volume and porosity and the lowest amount of firmness (2hr after baking) were observed in the treat containing 10% rice bran and 5% soy bean flour. Also، the samples containing 10% rice bran and 5% soy bean flour and10% rice bran and 10% soy bean flour had the lowest firmness (72hr after baking) and the highest score in sensory evaluation. Use of rice bran and soybean flour as a substitute for wheat flour in bread improves the quantitative and qualitative characteristics of the final product and therefore، reduces waste.