Assimilation Inhibition on GABA-Enriched Rice Bread dataset

Gamma-aminobutyric acid (GABA), a functional compound with health benefits such as anxiety regulation and blood pressure control, has gained significant attention in the food industry. This study systematically investigates the effects of key processing parameters—grinding methods, heating time, yeast addition, and amino acid supplementation—on GABA content in rice bread. Results show that wet milling reduces starch damage, while dry milling better preserves GABA. Heating rice bran for 1 min significantly increases GABA, but prolonged heating (>30 min) causes degradation. Yeast addition depletes GABA, but supplementation with NH4Cl or glutamic acid (Glu) inhibits assimilation, enhancing GABA retention. These findings provide a scientific basis for optimizing GABA-enriched rice bread production, catering to the growing demand for functional foods and offering innovative approaches to traditional food processing.