Preparation of Bread Added Rice Bran Fiber

Studies on Making Bread Added Fiber Part III

Abstract

Effect of purified rice bran fiber treated with diastase, pectinase, hot water, hot ethyl alcohol, hot acid and hot alkali on the qualities of breads was investigated through the experiment of orthogonal L16 design with six or seven factors by taking at two or three levels. The taste, flavor, specific volume, grain and softness of breads were measured and the data were estimated by variance analysis. From the results of the experiments, it was found that addition of 1 part of partial purified rice bran fiber treated with diastase, hot water and hot ethyl alcohol to 100 parts of wheat flour could not be recommended for breadmaking, but that addition of 5 parts of purified rice bran fiber treated with diastase, hot acid and hot alkali to 100 parts of wheat flour could be recommended for breadmaking. And it was found that good taste and flavor could be obtained by pectinase treatment, but on grain and softness no effect was obtained by this treatment. And it was also found that good products, about flavor and softness could be obtained by large grained rice bran fiber, but could not be obtained by the addition of wheat gluten flour.