Preparation of Fiber and Mineral Enriched Pan Bread by Using Defatted Rice Bran

Wheat flour was gradually replaced with defatted rice bran (DRB) at different levels. Five treatments (T₀ = control i.e. without DRB; T₅ = 5% DRB; T₁₀ = 10% DRB; T₁₅ = 15% DRB; T₂₀ = 20% DRB) were used for bread preparation. Bread loaves were analyzed for chemical composition and sensory evaluation at different storage intervals i.e. S_0, S_24, S_48, S_72, S_96, and S₁₂₀ hours. Protein, ash, fiber, and mineral contents of breads were improved and moisture decreased significantly, whereas fat content showed non-significant effect for increasing levels of defatted rice bran. Maximum protein, ash, fiber, K, Ca, and Mg contents were found in T₂₀ while minimum values were observed in T_0. Moisture and Na contents were decreased by the subsequent addition of rice bran. Treatment T₅ got maximum scores for external characteristics (volume, color of crust, symmetry of form, evenness of bake, character of crust) and internal characteristics (grain, color of crumb, aroma, taste, and texture) of pan bread. From chemical assay and sensory evaluations, the authors concluded that the quality bread can be improved by the addition of 5% DRB having high fiber and mineral content for commercialization.