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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #214745
Title: RICE BREAD QUALITY AS AFFECTED BY YEAST AND BRAN

Author
item Kadan, Ranjit
item Grimm, Casey

Submitted to: Cereal Chemists Rice Symposium
Publication Type: Proceedings
Publication Acceptance Date: 2/26/2006
Publication Date: 2/26/2006
Citation: Kadan, R.S., Grimm, C.C. 2002. Rice bread quality as affected by yeast and bran. Proceedings of 31st. Rice Technical Working Group Meeting. 31:134.

Interpretive Summary:

Technical Abstract: Whole rice bread (WRB) has been developed in our laboratory for people suffering from Celiac disease and other food allergies. The WRB has texture and related qualities comparable with white or whole wheat breads. This paper reports the results of three levels of yeast, defatted rice bran on the texture of WRC. The results showed by increasing both the amount of the yeast and defatted bran, the texture can be altered to prepare different kinds of WRB. The aroma and the volatiles increased qualitatively by increasing the amounts of both yeast and bran.