Preparation of Bread with Ultrafine Defatted Rice Bran

doi:10.7506/spkx1002-6630-201018106

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 453-456.doi: 10.7506/spkx1002-6630-201018106

• Technology Application • Previous Articles Next Articles

Preparation of Bread with Ultrafine Defatted Rice Bran

ZHENG Zhi，MENG Ling-ling，LUO Shui-zhong，WANG Bin，PAN Li-jun，JIANG Shao-tong*

School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China

Received:2010-06-28 Revised:2010-08-30 Online:2010-09-25 Published:2010-12-29
Contact: JIANG Shao-tong* E-mail:jiangshaotong@yahoo.com.cn

Abstract

Abstract:

The processing parameters for preparing bread with ultrafine defatted rice bran were optimized in this paper. Results indicated that the storage stability was enhanced due to the defatting of bran. The ultrafine treatment could decrease the content of coarse fiber and increase the contents of VB1 and VB2. The optimal processing parameters for the production of bread were 8% ultra refinement defatted rice bran, 1.5 g yeast, 0.4 g sodium bicarbonate, and 6 g cream on the basis of single factor and orthogonal experiments. The bread prepared at the optimal conditions exhibited the hardness of 374.9 g and specific volume of 3.91 mL/g. The bread with light fragrance of rice bran is soft, golden color and extremely good taste.

Key words: ultrafine defatted rice bran, bread, hardness, specific volume

CLC Number:

Q815

ZHENG Zhi，MENG Ling-ling，LUO Shui-zhong，WANG Bin，PAN Li-jun，JIANG Shao-tong*. Preparation of Bread with Ultrafine Defatted Rice Bran[J]. FOOD SCIENCE, 2010, 31(18): 453-456 https://doi.org/10.7506/spkx1002-6630-201018106

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Preparation of Bread with Ultrafine Defatted Rice Bran

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