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

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 compr...

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Bibliographische Detailangaben
Hauptverfasser:	MAMUCOD, Henry F, ROMERO, Marissa I, MORALES, Amelia V, MANAOIS, Rosaly I, BULATAO, Rodel M
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	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.