Different particle sizes of selenium-rich rice bran powder were prepared by ultrafine grinding, including coarse powder (D50=197.67 μm), micronized powder A (D50=93.53 μm), and micronized powder B (D50=17.47 μm). After ultrafine grinding, rice bran particles were more evenly distributed, smaller in size, higher in brightness values, and higher in pasting viscosity values, and its fluidity, water-holding power, and oil-holding power were significantly reduced, as well as water solubility index was significantly increased. The release of selenium in selenium-enriched rice bran increased with decreasing particle sizes, and the release of selenium from micronized B reached 49.39%. The selenium-enriched rice bran-wheat dough was prepared with different particle sizes of selenium-enriched rice bran flour, and it was found that compared with the coarse flour, the water absorption, and gelatinization temperature of selenium-enriched rice bran-wheat flour significantly increased (P<0.05), and the formation time, stability time, retrogradation value, tensile force, and tensile distance of doughs decreased. As the particle size of the added selenium-rich rice bran decreased, the viscosity value, regeneration value, and tensile parameters of the dough became higher, and adding micronized B did not significantly damage the gluten network structure of the dough. This research can promote the wide application of selenium-enriched rice bran in the food industry.
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