Rice bran improves the nutritional value of bread, however, a high proportion of rice bran in wheat flour has negative effects on bread-making quality. One of the effective methods is to add some flour dough improver such as xylanase (Xyl). Using bread enriched with 15% rice bran as the research object in this paper, dough rheological properties and baking qualities of bread with Xyl (0, 30, 60, 90, 120 mg/kg, based on the total amount of flour and rice bran) was indicated. The result of frequency scanning showed that storage modulus and loss modulus of dough with Xyl was higher than those of the control, and the loss tangent angle of ones was reversed. Dough treated with 60 mg/kg Xyl had better viscoelasticity. During fermentation, the volume of dough treated with Xyl was higher than that of the control. Compared with the control group, treated dough had higher specific volume, finer texture properties and crumb structure. Rice bran bread with the addition of 60 mg/kg Xyl had the highest specific volume, finest crumb structure, lowest hardiness, chewiness and hardening rate, and showed the highest total sensory score. It provides a theoretical basis for the application of Xyl in bread enriched with rice bran.
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