ArticleFoods (Basel, Switzerland)2022
The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed, 25 citations in OpenAlex.
- Trial
- Effects of rice bran milling fractions on the eating quality, starch digestion properties, and flavor characteristics of steamed bread.Food chemistry: X · 2026Article
- Research Progress Review on the Activation of Bioactive Substances by Targeted Fermentation of Rice Bran.Foods (Basel, Switzerland) · 2026Review
- Valorization of Rice By-Products Through Conventional and Emerging Extraction Technologies: Trends, Challenges, and Applications.Comprehensive reviews in food science and food safety · 2026Review
- Development and Evaluation of Gluten-Free Rice Biscuits: Impact on Glycaemic Index and Bioactive Compounds.Foods (Basel, Switzerland) · 2025Article
- Article
- Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological Safety.Foods (Basel, Switzerland) · 2024Article
- Utilization and Evaluation of Rice Bran and Rice Bran Wax as a Tablet Lubricant.Pharmaceutics · 2024Article
- Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing.Foods (Basel, Switzerland) · 2023Review
- Review
- Stabilization of Rice Bran: A Review.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 3 institutions in 2 countries.
Funding
Abstract
Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opportunity for dietary inclusion. Bioactive components with antioxidant potential have been reported in RB, gaining the considerable attention of researchers. However, RB requires a stabilization process after milling to prevent it from becoming rancid and promote its commercial consumption. The aim of this study was to evaluate the effects of substituting stabilized rice bran (SRB) for wheat flour at levels of 10, 15, 20 and 25% on the proximate composition, dietary fiber, dough rheology, antioxidant properties, content of bioactive compounds, and sensory attributes of white wheat-based bread. Results indicated that the incorporation of SRB increased the bread's insoluble dietary fiber, phytic acid, total polyphenol content, γ-oryzanol, γ-aminobutyric acid, and antioxidant properties, while decreased its water absorption capacity, elasticity, volume, β-glucans, and soluble dietary fiber content. Moreover, substituting wheat flour for SRB at levels higher than 15% affected sensory attributes, such as color, odor, flavor, and softness. This study highlights the potential application of SRB flour in bread-making to increase nutritional, and functional properties of white wheat bread.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.