Enrichment of bread with soluble and insoluble rice bran dietary fibers: A comparative study

Abstract

Rice bran dietary fiber (RBDF) is a byproduct of rice milling that has potential applications in breadmaking. This study investigated the effects of adding RBDF at different soluble and insoluble fractions on bread quality and storage properties. RBDF was separated into soluble (RBSDF) and insoluble (RBIDF) fractions and added to the bread at various concentrations. The results showed that adding an appropriate amount of RBSDF (6%) improved the texture, specific volume, sensory evaluation, and shelf life of bread while adding too much RBSDF (12%) or RBIDF (>8%) reduced the quality of bread and increased its hardening and moisture loss during storage. The bread quality was improved when the addition of RBSDF and RBIDF were 6% and 5%, respectively, which could enhance the fiber intake, meeting the diversified dietary needs of consumers.