Study on effects of rice bran addition on the quality of steamed bread

Effects of rice bran addition on farinograph parameters of dough and quality of steamed bread were studied. Although the addition of 10%~15% of rice bran affects color and volume, it has few influences on other properties of steamed bread. Increasing gluten content of flour properly can prevent the decrease in volume of steamed bread. Steamed bread with addition of 5%~15% of rice bran is acceptable to panelists.