A new, butterlike extract from rice bran oil -- used as a partial butter replacement in a standard recipe for white bread -- does not detract from bread taste or texture.
April 4/Peoria, Ill./National Center for Agricultural Utilization Research -- Taste testers report that a new, butterlike extract from rice bran oil -- used as a partial butter replacement in a standard recipe for white bread -- did not detract from bread taste or texture.
Rice bran oil is a staple at Asian food markets or other specialty or gourmet grocery stores. The mild-flavored oil is high in vitamin E. The oil comes from the outer layers of the rice kernel that are removed when the grain is milled and polished to produce white rice.