Traditional Chinese Food bread containing rice bran: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Food bread containing rice bran. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2441 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Food bread containing rice branJapan's Kikkoman Soy Sauce Co., Ltd. produces a food bread containing rice bran.In addition to cellulose, rice bran also contains vitamins, linoleic acid and other essential fatty acids for the human body, as well as various minerals. However, because it also contains free fatty acids, the free fatty acids are oxidized and generate oxides (such as aldehydes, ketones, etc.). Rice bran contains this oxide, which affects flavor and aroma when added to foods. Therefore, despite the high nutritional value of rice bran, it has been used for many years as feed, making pickles or as a cultivation bed for mushrooms.In order to remove free fatty acids in rice bran, Japan's Kikkoman Company uses superheated steam to treat it, which can basically remove oxides. Due to the heat treatment, the enzyme loses its activity, greatly improving the storage stability. When heating, rice bran must be fully contacted with steam. There are various methods, such as stirring type, air flow type, ventilation type, flow type, etc. When heating, normal pressure can be used or the puffing method of pressurization and instantaneous discharge can be used. After the above treatment, rice bran can be added to wheat flour at a ratio of 1 …
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