Benefits of replacing wheat flour with stabilized rice bran
Dated: 2 April 2008
NutraCea has released the results of a significant new study, sponsored by NutraCea and conducted by Ingredient Technologies, an independent research firm, at Iowa State University, to determine the effects of adding stabilized rice bran (SRB) in battered and fried product applications.
The study, in which 20% of the wheat flour used in a batter preparation was replaced with SRB, showed that the finished product contained 32% less fat, 26% fewer calories, and 5% lower sodium than the batter prepared with wheat flour.
The study indicated that the replacement of wheat flour with SRB had no effect on the color, taste or texture of the finished product.
On the cost of the battered preparation, the study shows certain foods prepared with SRB showed an 11% lower production cost than the same foods prepared only with wheat flour.
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