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July 23, 2026CABI Agriculture and BioscienceOpen Access

Combined treatment of rice bran through solid-state fermentation and enzymes: Impact of nutritional, physicochemical, and rheological properties and its applications in functional bread production

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Authors

MHMohamed A. HassanSHSaleh M. HussienMSMohamed A. Sorour

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Overview

Randomized trial evaluates nutritional enhancements and dough properties in functional bread using treated rice bran, suggesting improved quality.

Key Points

  • This study aims to enhance the nutritional and physicochemical properties of rice bran through enzyme and fermentation treatments for functional bread production.
  • Rice bran treated with xylanase, Lactobacillus plantarum, and baker’s yeast combinations.
  • Nutritional evaluations included phenolic content and antioxidant activity measurements.
  • Rheological properties of dough with 5% and 10% treated rice bran were analyzed.
  • The combination treatment resulted in the highest nutritional values and antioxidant activity compared to individual treatments.
  • Dough rheology improved significantly with 5% and 10% treated rice bran, enhancing the bread's quality.
  • The study found increased freshness and phenolic content in pan bread made with treated rice bran.

Cite This Study

Hassan et al. (2026) studied this question.

synapsesocial.com/papers/6a61afe0faa9903c5116a8bdhttps://doi.org/10.1079/ab.2026.0049
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