The Application of Rice Bran High Quality Dietary Fiber in Bread Production

Rice bran high quality dietary fiber(RB-HQDF) was applied into the bread production. Through sensory evaluation and bread texture analysis with different amounts of RB-HQDF, the maximum addition of RBHQDF into bread was determined as 9 %. Under this condition, the bread had good flavor. It was soft and resilient and had slight fragrance of rice bran. Meanwhile, the water retention and aging degree of RB-HQDF bread was better than control group, which proved the addition of RB-HQDF could extended the shelf life of the bread.