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http://dx.doi.org/10.9721/KJFST.2018.50.6.614

Changes in physical characteristics of white pan bread by addition of GABA rice bran and its extract  

Oh, Su-Jin (Department of Biotechnology, Korea University)
Kwon, Young-Hoi (Department of Biotechnology, Korea University)
Shin, Hae-Hun (Division of Food Service Industry, BaekSeok Culture University)
Kim, Hyun Soo (Department of Biotechnology, Korea University)
Choi, Hee-Don (Food Processing Research Center, Korean Food Research Institute)
Lim, Seung-Taik (Department of Biotechnology, Korea University)
Publication Information
Korean Journal of Food Science and Technology / v.50, no.6, 2018 , pp. 614-620 More about this Journal
Abstract
A rice bran physically treated to increase the residual gamma amino butyric acid (GABA) content (200 mg/100 g) or its hot-water extract (200 mg/100 g) was added into a white pan bread, and changes in the physical properties including color, and volume and texture changes during storage at room temperature were examined. The addition of bran powders had negative effects on bread quality and storage stability whereas that of rice bran extract (RBE) improved the storage stability of bread. The lightness of bread crumbs decreased but the volume of bread slightly increased after addition of the RBE. The increase in crumb hardness during storage was retarded by the RBE addition. The residual concentration of GABA in bread was increased 38-fold when 20% of RBE was added. The addition of RBE to white pan bread improved the resistance to staling and health-promoting function because of GABA.
Keywords
rice bran; staling; gamma-aminobutyric acid; bread; texture;
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