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

• Published in: Journal of cereal science 2024-05, Vol.117, p.103927, Article 103927
• Main Authors: Ouyang, Kefan, Tao, Qin, Xie, Hexiang, Wang, Wenyu, Shi, Wenyi, Shi, Qianqian, Xiong, Hua, Zhao, Qiang
• Format: Article
• Language: English
• Subjects: Bread quality; Insoluble dietary fiber; Rice bran; Soluble dietary fiber; Storage properties
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2024.103927

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. [Display omitted] •Rice bran dietary fiber (RBDF) has potential applications in bread making.•Adding 6% RBSDF improves bread's texture, sensory evaluation, and shelf life.•Too much RBSDF (12%) or RBIDF (>8%) increased hardening and moisture loss.•Optimal adding contents of RBSDF and RBIDF are 6% and 5%, respectively.