Being one of the cheaper cereal byproduct, rice
bran offers good potential to supplement the costly fiber
and protein sources such as oat bran, wheat bran in the
Indian diets. Bakery products have provided vehicles for
incorporation of bran from cereals, and hence bread
products are most suitable for this application and the
keeping quality of baked foods such as breads, crackers,
cookies and biscuits are of great economic importance since
these products are widely used and are often stored for
extended periods before consumption.