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G. S. Chauhan, R. R. Zilliman and N. A. M. Eskin, “Dough Mixing and Bread Making Properties of Guinea Corn/Wheat Flour Blends,” International Journal of Food Science and Technology, Vol. 27, No. 6, 1992, pp. 701 705. doi:10.1111/j.13652621.1992.tb01241.x

has been cited by the following article:

• TITLE: Physico-Chemical and Sensory Evaluation of Wheat Bread Supplemented with Stabilized Undefatted Rice Bran

  AUTHORS: Michael O. Ameh, Dick I. Gernah, Bibiana D. Igbabul

  KEYWORDS: Composite Bread; Vitamins; Minerals; Rice Bran; Supplementation

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.9B, September 3, 2013

  ABSTRACT: The effect of rice bran supplementation on some physicochemical and sensory properties of wheat bread was deter mined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, proximate, vitamin and mineral composition, as well as the physical and sensory properties of the dough and bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p 0.05) in vitamin B3 (Riboflavin). Mineral content of the bread increased significantly (p