The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II

@inproceedings{Tuncel2014TheEO,
  title={The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II},
  author={Necati Barış Tuncel and Neşe Yılmaz and Habib Kocabiyik and Ayşen Uygur},
  year={2014}
}
The effect of replacing wheat flour by infrared stabilized rice bran (SRB) at the levels of 2.5, 5.0 and 10.0% on the content of thiamine, riboflavin, niacin, pyridoxamine, pyridoxine, minerals and phytic acid in white wheat, wheat bran, and whole grain wheat breads was investigated. The incorporation of SRB significantly increased the amount of the noted B vitamins, especially niacin, in all bread types (p < 0.05). Zinc, iron, potassium and phosphorus levels of the breads increased gradually… CONTINUE READING