Influence of adding rice bran on physio-chemical and sensory properties of bread

The paper focused on the adding of rice bran in bread production. Full fat, defatted rice bran, and rice bran fiber were utilized in bread preparation. Addition of 10, 15, 20 and 25% full-fat rice bran; 10 and 20% defatted rice bran; 2.5 and 5% rice bran fiber were studied on bread preparation. Specific volume, texture and consumer preference was evaluated to demonstrate the influence of rice bran on bread quality. Additional level higher than 10% of rice bran (both full-fat and defatted rice bran) or with crude rice bran fiber negatively affected the specific volume and texture characteristics. Sensory evaluations revealed that breads added 10% full-fat and defatted rice bran were overall acceptable compared to commercial bread. The change of texture after 3 days of storage and nutritional value of bread adding rice bran were evaluated. Results indicated that, rice bran can be used to partly substitute for wheat flour in bread production.