date:Sep 21, 2012
Results showed that rice bran containing a high amount of soluble dietary fiber produced bread with a better color, higher volume, and softer crumb firmness.
These results prove that addition of rice bran not only enhances the physicochemical and nutritional profile of the final gluten-free breads, it was also preferred by the panelists over the control bread, wrote the researchers.
It has to be mentioned that the panelists were mainly Austrians, who are well used to whole meal bread or bread