What is Rice Bran Bread?
Rice bran bread is bread produced from the outer husks of the rice grain (ricinus communis). Rice bran is a unique grain that retains more of its original nutritional value than other forms of whole grain bread. It is rich in vitamins, minerals, and other essential nutrients.
Rice bran bread is not something you will find in most grocery stores. It is not as widely respected and appreciated for its nutritional value as other whole-grain breads. However, it does offer some health benefits and flavor characteristics that set it apart from other breads.
The nutritional value of rice bran bread is appealing because its bran layer is left intact which means it contains many valuable vitamins and minerals plus B-complex vitamins and fiber. This can aid digestion and reduce cholesterol levels. It also has a low glycemic index which makes it a healthier carbohydrate choice than other breads made with white or whole wheat flour.
Rice bran bread is high in fiber, vitamins, and minerals which makes it healthier than many other breads. The high fiber content also helps to fill you up and keep you full, making it a good addition to your diet.
Rice bran bread has a nutty flavor and a slightly chewy texture. It also relies on wheat gluten for structure, but the amount of gluten used is much lower than for other breads. Because it has a low amount of gluten, this bread is great for those who have gluten sensitivities.
The texture of rice bran bread is unique, and its flavor is slightly more subtle than other breads. Because of this, the bread tastes best when toasted, grilled, baked, or fried. This is especially true for grayish varieties of the bread.
Rice bran bread also pairs well with a variety of ingredients for a sandwich or can be used for an open-faced sandwich. Toasting the bread before preparing the sandwich will bring out the nutty flavor and make it easier to build your sandwich.
Rice bran bread can also be used to make a variety of other baked goods, including muffins, scones, and even cake.
One major benefit to baking with rice bran bread is that the dough holds together better than other doughs, making it easier to work with. The bread also has more of a cake-like texture, which some find preferable over the denser texture of other breads.
Rice bran bread may not be widely available in grocery stores, but it can often be purchased online or speciality stores and health food stores.
In short, rice bran bread offers a variety of health benefits and flavor characteristics that make it a great choice for anyone looking to diversify their diet or try something new. Its versatility also makes it easy to incorporate into a variety of meals and baked goods.
Introduction
Rice bran bread is an incredibly healthy and tasty food option that many people love. Have you ever wondered how this nutritional and delicious loaf of bread ends up on your plate? Rice bran bread is a unique and complex food that starts in the rice fields and ends on your plate after undergoing numerous processes of refinement and preparation. This blog post will explain in detail the entire process that takes place to get a Rice bran bread to the dinner plate.
The Journey of Rice Bran
The journey of a Rice bran bread starts in the fields where the rice is grown. Rice is actually the seeds of an aquatic grass species, Oryza sativa, that can typically be found in flooded fields. Depending on the region, this grain crop is harvested by hand or by means of a harvesting machine. Once the rice is harvested, it is dried and husked, removing the outer hard husk that covers the grain. This is the first stage of processing called de-hulling. The de-hulled rice is then hulled using machines that mechanically separate the husk from the cereal. The rice is then polished to produce the white rice grains. During this process, the outer layer of the rice seed called the “bran” is removed, as it is not suitable for human consumption.
Once the rice is processed and the bran is extracted, it is transported to a mill where the bran is further processed into a powder that can be used in baking. During this process, the bran is cleaned, ground and sifted removing any large pieces that may remain. Once the powder is obtained, it can be sent to bakeries to be used in the production of Rice bran bread.
Producing Rice Bran Bread
At the bakery, the Rice bran powder is combined with flour and other ingredients such as yeast, salt, sugar, and water to begin the bread-making process. This mixture of flour and bran is called the “dough”. The dough is kneaded, allowing the gluten proteins in the flour to stretch and bind together, which gives the bread its rise, texture and structure. The dough is then left to rise as the yeast produces gas which makes the dough expand and become softer. Once the dough has risen sufficiently, it is shaped into a loaf and placed in an oven at a specific temperature and time. The heat from the oven causes the gluten to set and gives the bread a fluffy texture.
After the bread has been baked, it undergoes a refining process in order to make it even more appealing and nutritious. The bread is sliced, pounded and re-baked at lower temperatures in order to enhance its flavor. Additional ingredients such as grains, nuts and seeds may be added to the Rice bran bread at this stage. The bread then goes through a packaging process where it is sliced, labeled and packaged for transport to grocery stores, restaurants and bakeries.
Traveling to Your Plate
Once the Rice bran bread has been packaged and labeled, it is ready for transportation to its destination. Depending on the availability, the bread can be transported by road, air or boat, and it can be stored in a warehouse before being shipped to the final destination. Once the bread has reached the destination, it is distributed to supermarkets, restaurants and other venues.
When you purchase the Rice bran bread from a supermarket or other store, it is ready for you to take home, but it becomes even more delicious when you prepare it. At home, you can toast the bread to further enhance its flavor or add additional ingredients such as nut butters and jams. You can also make sandwiches and dishes such as focaccia or pizza base using Rice bran bread. Finally, you can enjoy your delicious creation and savor the nutrition and taste that makes this bread so unique.
Conclusion
In conclusion, Rice bran bread is a unique and nutritious food option that offers great health benefits. After from the rice fields and undergoing numerous processes of refinement, packaging and shipping, the bread finally makes its way to your plate. With its great flavor and nutritional value, Rice bran bread is sure to be a favorite among health-conscious individuals looking for a healthier option.
Vitamin E | 0.65 mg | |
Vitamin K | 0.001 mg | |
Vitamin B1 | 0.65 mg | |
Vitamin B2 | 0.3 mg | |
Vitamin B3 | 0.00681 grams | |
Vitamin B4 | 0.0187 grams | |
Vitamin B5 | 0.78 mg | |
Vitamin B6 | 0.27 mg | |
Vitamin B9 | 0.086 mg |
Calcium | 0.069 grams |
Daily Value 1.3 g
|
Iron | 0.00361 grams |
Daily Value 0.018 g
|
Magnesium | 0.08 grams |
Daily Value 0.4 g
|
Phosphorus | 0.178 grams |
Daily Value 1.25 g
|
Potassium | 0.215 grams |
Daily Value 4.7 g
|
Sodium | 0.269 grams |
Daily Value 2.3 g
|
Zinc | 0.00131 grams |
Daily Value 0.011 g
|
Copper | 0.18 mg |
Daily Value 0.9 mg
|
Manganese | 0.00159 grams |
Daily Value 0.0023 g
|
Selenium | 0.0287 mg |
Daily Value 0.055 mg
|
Tryptophan | 0.106 grams | |
Threonine | 0.268 grams | |
Isoleucine | 0.347 grams | |
Leucine | 0.624 grams | |
Lysine | 0.259 grams | |
Methionine | 0.156 grams | |
Cystine | 0.19 grams | |
Phenylalanine | 0.439 grams | |
Tyrosine | 0.271 grams | |
Valine | 0.402 grams | |
Arginine | 0.379 grams | |
Histidine | 0.197 grams | |
Alanine | 0.328 grams | |
Aspartic Acid | 0.464 grams | |
Glutamic Acid | 2.703 grams | |
Glycine | 0.344 grams | |
Proline | 0.91 grams | |
Serine | 0.433 grams |
Total Sugars | 4.7 grams |
per 100g
|
Myristic acid (14:0) | 0.01 grams |
|
Palmitic acid (16:0) | 0.53 grams |
|
Stearic acid (18:0) | 0.17 grams |
|
Total Saturated fatty acids: | 0.71 g | |
Oleic acid (18:1) | 1.62 grams |
|
Palmitoleic acid (16:1) | 0.03 grams |
|
Total Monounsaturated fatty acids: | 1.65 g | |
Linolenic acid (18:3) | 0.11 grams |
|
Linoleic acid (18:2) | 1.65 grams |
|
Total Polyunsaturated fatty acids: | 1.76 g |