Researchers studied how adding rice bran to bread, along with hop sourdough fermentation, can improve its quality and health benefits. By adjusting the amounts of ingredients, they found that this combination increased bread volume and consumer satisfaction without changing moisture or firmness. The bread's color darkened with rice bran but stayed the same with sourdough. The fermentation process boosted the bread's phenolic content without affecting its antioxidant properties. However, the levels of certain beneficial acids released during digestion were lower compared to regular bread.