Effect of enrichment with hemicellulose from rice bran on chemical and functional properties of bread

Abstract

This paper examines the use of the defatted rice bran hemicellulose B (RBHB), and insoluble dietary fibre (RBDF), as two functional ingredients added to bakery products. The results show that the RBHB from defatted rice bran had high water-binding and swelling capacity. RBHB exhibited high fat binding capacity. However, RBHB was found to be low viscous. Addition of 1%, 2% and 3% RBHB preparation reduced loaf volume significantly and increased the firmness of the breads. Sensory evaluations revealed that breads with 1%, 2%, 3% RBHB and 2%, 4% RBDF were overall acceptable. This confirms that the RBHB and RBDF preparation from defatted rice bran has great potential in food applications, especially in development of functional foods including functional bakery products.