Utilization of White Rice Bran to Rice Flour Blended Bread

Abstract

In this study, white rice bran, which is a by-product in sake industry, was applied to rice flour blended bread, taking its high degree of damaged starch into account. We prepared a standard formulation of rice flour blended bread by replacing 20% of wheat flour with rice flour and, further, prepared two kinds of testing formulations of bran blended bread by half or all of the rice flour with the white rice bran. Degree of the damaged starch of the bran use in this study was 52.8%. Development of dough volume and specific loaf volume of the bran blended breads were decreased with increase of the bran content but the measured values satisfied the requirements of bread making. The crumbs of the bran blended breads accumulated maltose, which would be generated from damaged starch by wheat flour endogenous β-amylase. The bran blended bread decreased the water loss from the crumb and kept softness during 72 h storage, which indicates the addition of the bran would retard aging of the bread. Furthermore, various sensory evaluations were almost corresponding to the measurements and revealed that the crumb with the bran was sweeter than the crumb without the bran. These results suggested that the generated maltose in the bran blended bread prevented starch retrogradation by steric hindrance of starch molecules crystallization and kept moist with its high capacity for water holding. Although further research should be required, white rice bran could be an interesting and promising material of rice blended bread.