Abstract:To increase the soluble dietary fiber content in rice bran and improve the edible quality of brown rice noodles made of rice bran，the effects of steam explosion pressure，pressure maintenance time，and particle size of the rice bran on the soluble dietary fiber content were discussed，and the effects of adding rice bran by steam explosion on the cooking quality，texture properties，and sensory properties of rice noodles were investigated. The results showed that the content of soluble dietary fiber in rice bran with a particle size of 60 meshes treated by steam explosion at 0.4 MPa for 200 s was 6.27%，which was 1.95 times that in the original rice bran.The optimal cooking time，breaking rate，and cooking loss rate of the rice noodles made of 8% rice bran by steam explosion were improved compared with the rice noodles without rice bran treated by steam explosion（except for the cooking loss rate for rice noodles with 60-mesh rice bran treated at 0.8 MPa for 200 s），and the hardness and chewability were significantly increased （P＜0.05）. Among them，the hardness of the rice noodles with 60-mesh rice bran treated at 0.4 MPa for 200 s （the content of soluble dietary fiber reached 6.27%） was moderate，which showed good softness，smoothness，and sensory quality. Therefore，suitable steam explosion treatment can increase the content of soluble dietary fiber in rice bran and improve its application effect in brown rice noodles.