A METHOD OF PRODUCING STABILIZED RICE BRAN AS NUTRITIOUS ADDITIVE FOR BREAD PRODUCTS AND A PRODUCT OBTAINABLE THEREFROM

摘要

The present utility model relates to a method of producing stabilized rice bran as nutritious additive for bread products and a product obtainable therefrom that would effectively supplement dietary requirements to popularly consumed bread products. The method of producing stabilized rice bran comprises the steps of: a. autoclaving rice bran: 121øC, 5 minutes, oven dried; b. dry heating the autoclaved rice bran: oven, 120øC, 10 minutes; and c. steam heating the dry heated rice bran: cooled, oven dried.