Physicochemical characteristics of rice bran sourdough fermented with Lactobacillus plantarum for breadmaking

• Main Author: Mat Gani, Hanis Syazwani
• Format: Thesis
• Language: English
• Published: 2014
• Subjects: Botanical chemistry; Rice bran
• Online Access: http://psasir.upm.edu.my/id/eprint/75962/1/FSTM%202014%2030%20-%20IR.pdf; http://psasir.upm.edu.my/id/eprint/75962/
• Institution: Universiti Putra Malaysia

A general growing awareness of healthy lifestyle increased the interest of the food industry in the market of high fiber products. Rice bran, an agro-byproduct obtained from outer rice layers, could offer a new variety of baked goods with high fiber content. However, bran supplementation usually can...