Cooked cereal doughs are made with non-hydrogenated rice bran oil and high-oryzanol rice bran oil. The cereals contain 0.1 to 10% added rice bran oil, which can be incorporated into the dough and/or applied topically. The rice bran oil provides processing advantages with low or no trans fatty acids yet offers extended shelf stability. The finished cereal products are not only organoleptically desirable but also almost indistinguishable from counterparts containing hydrogenated fats.
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