1,830
Views
33
CrossRef citations to date
0
Altmetric
Original Articles

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

, , , &
Pages 623-636 | Received 19 Oct 2005, Accepted 18 Jan 2006, Published online: 18 Apr 2007

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (6)

Nikitha Modupalli, Anitha Krisshnan, Sunil C. K.Chidanand D. V.Venkatachalapathy Natarajan, Anastasios Koidis & Ashish Rawson. (2022) Effect of novel combination processing technologies on extraction and quality of rice bran oil. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
Read now
Mian Kamran Sharif, Masood Sadiq Butt, Faqir Muhammad Anjum & Saima Hafiz Khan. (2014) Rice Bran: A Novel Functional Ingredient. Critical Reviews in Food Science and Nutrition 54:6, pages 807-816.
Read now
A. Imran, M.S. Butt & M.K. Sharif. (2012) Phytochemical Density of Some Promising Commercial Tea Brands. International Journal of Food Properties 15:1, pages 99-108.
Read now
Bojana Filipčev, Ljubinko Lević, Marija Bodroža-Solarov, Nevena Mišljenović & Gordana Koprivica. (2010) Quality Characteristics and Antioxidant Properties of Breads Supplemented with Sugar Beet Molasses-Based Ingredients. International Journal of Food Properties 13:5, pages 1035-1053.
Read now
L.O. Pordesimo, C.I. Onwulata & C.W.P. Carvalho. (2009) Food Powder Delivery Through a Feeder System: Effect of Physicochemical Properties. International Journal of Food Properties 12:3, pages 556-570.
Read now
Naofumi Morita, Tomoko Maeda, Michiyo Watanabe & Shirou Yano. (2007) Pre-Germinated Brown Rice Substituted Bread: Dough Characteristics and Bread Structure. International Journal of Food Properties 10:4, pages 779-789.
Read now

Articles from other publishers (27)

Arshied Manzoor, Vinay Kumar Pandey, Aamir Hussain Dar, Ufaq Fayaz, Kshirod K. Dash, Rafeeya Shams, Saghir Ahmad, Iqra Bashir, Jibreez Fayaz, Poornima Singh, Shafat Ahmad Khan & Tariq Ahmad Ganaie. (2023) Rice bran: Nutritional, phytochemical, and pharmacological profile and its contribution to human health promotion. Food Chemistry Advances 2, pages 100296.
Crossref
Yanisa Rattanathanan, Nattapong Kanha, Sukhuntha Osiriphun, Kanyasiri Rakariyatham, Wannaporn Klangpetch & Thunnop Laokuldilok. (2022) Changes in content of antioxidants and hydrolytic stability of black rice bran after heat‐ and enzymatic stabilizations and degradation kinetics during storage. Journal of Food Processing and Preservation 46:12.
Crossref
Zeynep Yavuz, Gozde Kutlu & Fatih Tornuk. (2022) Incorporation of oleaster ( Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibers . Journal of Food Processing and Preservation 46:11.
Crossref
Ngoc Thuc Trinh Doan, Quoc Dat Lai, Huong Vi Vo & Hoang Dzung Nguyen. (2021) Influence of adding rice bran on physio-chemical and sensory properties of bread. Journal of Food Measurement and Characterization 15:6, pages 5369-5378.
Crossref
Sneh Punia, Manoj Kumar, Kawaljit Singh Sandhu & William Scott Whiteside. (2021) Rice‐bran oil: An emerging source of functional oil. Journal of Food Processing and Preservation 45:4.
Crossref
Marco Spaggiari, Chiara Dall’Asta, Gianni Galaverna & María Dolores del Castillo Bilbao. (2021) Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives. Foods 10:1, pages 85.
Crossref
Amin Karimi, Hassan Ahmadi Gavlighi, Roghayeh Amini Sarteshnizi & Chibuike C. Udenigwe. (2021) Effect of maize germ protein hydrolysate addition on digestion, in vitro antioxidant activity and quality characteristics of bread. Journal of Cereal Science 97, pages 103148.
Crossref
Usman Ijaz, Habib Ullah Nadeem, Aimen Shafique, Asima Rasheed, Riffat Batool & Farrukh Azeem. 2021. Green Sustainable Process for Chemical and Environmental Engineering and Science. Green Sustainable Process for Chemical and Environmental Engineering and Science 1 16 .
Cristina M. Rosell, Yaiza Benavent-Gil & Raquel Garzón. 2021. Trends in Wheat and Bread Making. Trends in Wheat and Bread Making 405 429 .
Jinta Chayawat & Pinthip Rumpagaporn. (2020) Reducing chicken nugget oil content with fortified defatted rice bran in batter. Food Science and Biotechnology 29:10, pages 1355-1363.
Crossref
Adriana Skendi, Kyriaki G. Zinoviadou, Maria Papageorgiou & João M. Rocha. (2020) Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry. Foods 9:9, pages 1243.
Crossref
Swati Malik, Shweta Saloni & Komal Chauhan. (2020) Nutritional and Organoleptic Evaluation of Baked Products Incorporating Stabilized Rice Bran. Current Nutrition & Food Science 16:4, pages 523-529.
Crossref
J. Ballester-Sánchez, M.T. Fernández-Espinar & C.M. Haros. (2020) Isolation of red quinoa fibre by wet and dry milling and application as a potential functional bakery ingredient. Food Hydrocolloids 101, pages 105513.
Crossref
Bee Ling Tan & Mohd Esa NorhaizanBee Ling Tan & Mohd Esa Norhaizan. 2020. Rice By-products: Phytochemicals and Food Products Application. Rice By-products: Phytochemicals and Food Products Application 103 115 .
M. N. Lavanya, K. CH. S. Saikiran & N. Venkatachalapathy. (2019) Stabilization of rice bran milling fractions using microwave heating and its effect on storage. Journal of Food Science and Technology 56:2, pages 889-895.
Crossref
Melike Özer, Neşe Yılmaz Tuncel & Necati Barış Tuncel. (2018) The effects of infrared stabilized immature rice grain flour in gluten-free bread preparation. Cereal Chemistry 95:4, pages 527-535.
Crossref
Z.E. Martins, O. Pinho & I.M.P.L.V.O. Ferreira. (2017) Food industry by-products used as functional ingredients of bakery products. Trends in Food Science & Technology 67, pages 106-128.
Crossref
Rebecca A. MillerElyse Bianchi. (2017) Effect of RS4 Resistant Starch on Dietary Fiber Content of White Pan Bread. Cereal Chemistry Journal 94:2, pages 185-189.
Crossref
Wee Ting Lai, Nicholas M.H. Khong, Sue Shan Lim, Yen Yi Hee, Biow Ing Sim, Kah Yan Lau & Oi Ming Lai. (2017) A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals. Trends in Food Science & Technology 59, pages 148-160.
Crossref
Khalid Gul, Basharat Yousuf, A.K. Singh, Preeti Singh & Ali Abas Wani. (2015) Rice bran: Nutritional values and its emerging potential for development of functional food—A review. Bioactive Carbohydrates and Dietary Fibre 6:1, pages 24-30.
Crossref
Matheus Francisco da Paz, Roger Vasques Marques, Cauana Schumann, Luciara Bilhalva Corrêa & Érico Kunde Corrêa. (2015) Características tecnológicas de pães elaborados com farelo de arroz desengordurado. Brazilian Journal of Food Technology 18:2, pages 128-136.
Crossref
Neşe Yılmaz, Necati Barış Tuncel & Habib Kocabıyık. (2014) The effect of infrared stabilized rice bran substitution on nutritional, sensory, and textural properties of cracker. European Food Research and Technology 239:2, pages 259-265.
Crossref
N. Barış Tuncel, Neşe Yılmaz, Habib Kocabıyık & Ayşen Uygur. (2014) The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II. Journal of Cereal Science 59:2, pages 162-166.
Crossref
Pierre Gélinas. (2013) Preventing constipation: a review of the laxative potential of food ingredients. International Journal of Food Science & Technology 48:3, pages 445-467.
Crossref
M. N. Calingacion, C. Boualaphanh, V. D. Daygon, R. Anacleto, R. Sackville Hamilton, B. Biais, C. Deborde, M. Maucourt, A. Moing, R. Mumm, R. C. H. de Vos, A. Erban, J. Kopka, T. H. Hansen, K. H. Laursen, J. K. Schjoerring, R. D. Hall & M. A. Fitzgerald. (2011) A genomics and multi-platform metabolomics approach to identify new traits of rice quality in traditional and improved varieties. Metabolomics 8:5, pages 771-783.
Crossref
Deep N. Yadav, Krishna K. Singh & Jagbir Rehal. (2011) Studies on fortification of wheat flour with defatted rice bran for chapati making. Journal of Food Science and Technology 49:1, pages 96-102.
Crossref
Rebecca A. Miller. (2011) Increased Yield of Bread Containing Citrus Peel Fiber. Cereal Chemistry Journal 88:2, pages 174-178.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.