Abstract:Abstract：The rice bran toast was prepared with the mixture of rice bran and high gluten flour after a secondary fermentation process.The influence of the addition amount of rice bran to the texture in its shelf life and the influence of the addition amount of yeast and xylo-oligosacchaide to the sensory and specific volume was investigated under a single factor method.Based on these results，the optimal formula for the preparation of rice bran toast was confirmed after the final confirmation studies under orthogonal method.The results showed that the optimal addition of rice bran was 6.0%，the optimal addition of yeast was 1.75%and the optimal addition of xylo-oligosacchaide was 1.25%.Meanwhile，the toast made of rice bran-flour mixture showed a good quality at the aspect of textural properties such as hardness，chewiness，cohesiveness and resilience during 72 hours storage time compared with that of whole flour toast.With the help of this study，a new type of toast was investigated and the nutritional value of rice bran was applied efficiently.