The incorporation of rice bran for baking purposes has been successfully applied at low levels of mixing. The new flour for baking has better nutritional properties. In this paper we study a mixture of rice bran / wheat flour of the 10%. The inclusion of rice bran in the formulation almost doubled the content of dietary fiber because of the high proportion of it in the flour. With regard to protein content, it also increased by the addition of bran. The specific volume of the product decreased as well as the aspect ratio. The total arsenic value obtained was below the limits recommended by the World Health Organization and the sensory analysis carried out with consumers can be observed that the finished product was highly acceptable.