Effect of Black Rice Spent Grain Addition on Quality and Physiological Activity of Steamed Bread

Compared with the wheat steamed bread, this article was to explore the quality (color difference, structure, texture, sensory evaluation, etc.) and physiological activity (antioxidant properties, in vitro digestive characteristics and glucose production index) of the steamed breads with different ratios of black rice spent grains (BRSG). The results showed that BRSG had significant effects on the specific volume, color difference, structure and texture of steamed bread (P