The Application Study Of Broken Rice In Flour Products

Broken rice is one of the finestly crushed rice grains(containing a part of bran powder)separated by a white rice sorting sieve during rice processing,and its particle size is smaller than the endosperm particles of small broken rice.The broken rice accounts for0.5%-1% of rice,which is not only rich in starch and protein,but also rich in dietary fiber,vitamins and a variety of bioactive substances beneficial to the human body,such asγ-aminobutyric acid,oryzanol,etc.Adding Broken rice to wheat flour to develop new noodle products such as rice steamed bread,bread,noodles,biscuits and so on can improve the nutritional value of products and improve the uneven diet of people,on the other hand,it can save grain and improve the added value and utilization rate of rice processing by-products.In this paper,broken rice was added to wheat flour to explore its effects on the powder characteristics,tensile properties,and texture properties of steamed bread and bread,and evaluated the sensory quality of products.In addition,the best test parameters of broken rice noodles and broken rice biscuits were determined through orthogonal tests,and the main research contents were as follows:(1)The specific volume,texture and internal texture structure of steamed bread were measured by food volume analyzer,food image analyzer and other instruments,and the effects of broken rice addition,broken rice size and water added on the quality of steamed bread were explored,and it is found that the addition of a large number of broken rice will hinder the structure of gluten protein,With the increase of broken rice content,in all the sensory indicators of steamed bread,all the indexes except fragrance showed a downward trend,and the color of steamed bread gradually changed from white to light yellow,which may be caused by yellow in broken rice,but the moderate color change can be accepted by consumers.The dietary fiber,fat and ash in broken rice led to the change of sensory quality of broken rice.The specific capacity,height and elasticity of steamed bread decreased significantly with the increase of the amount of broken rice.On the one hand,it may be due to the decrease of gluten content with the increase of broken rice;on the other hand,the formation of gluten network structure is hindered by dietary fiber,so the air holding of the dough becomes poor,resulting in the decline of the quality of steamed bread.With the reduction and destruction of the gluten network structure,the internal structure of the steamed bread becomes rough,the stoma is reduced,the elasticity and toughness of the steamed bread decreases,and the surface of the steamed bread becomes rough.The stronger aroma of steamed bread may be caused by 2-acetyl-1-pyroline in broken rice.Therefore,according to the comprehensive evaluation of the quality of steamed bread,the conclusion can be drawn is that: in the process of making broken rice steamed bread,the added amount of broken rice is appropriate to be not higher than 10%.with the increase of broken rice content,in steamed bread all sensory indicators,except the fragrance indicators are declining,and steamed bread color from white gradually become pale yellow,it may be caused by broken rice in yellow,but moderate color changes can be accepted by consumers.The dietary fiber,fat and ash in broken rice led to the change of sensory quality of broken rice.The specific capacity,height and elasticity of steamed bread decreased significantly with the increase of the amount of broken rice.On the one hand,it may be due to the decrease of gluten content with the increase of the amount of broken rice;on the other hand,the formation of gluten network structure is hindered by dietary fiber,so the air holding of the dough becomes poor,resulting in the decline of the quality of steamed bread.With the reduction and destruction of the gluten network structure,the internal structure of the steamed bread becomes rough,the stoma is reduced,the elasticity and toughness of the steamed bread decreases,and the surface of the steamed bread becomes rough.The stronger aroma of steamed bread may be caused by the 2-acetyl-1-pyrrooline in broken rice.Therefore,according to the comprehensive evaluation of the quality of steamed bread,the conclusion can be drawn is that in the process of making broken rice steamed bread,the amount of broken rice is appropriate to be not higher than 10%.which leads to the specific capacity of broken rice steamed bread decreases with the increase of the addition of broken rice;the addition of broken rice has no significant influence on the internal texture structure of steamed bread,but due to the dark color of broken rice,the color of broken rice steamed bread will be dark after addition;.When the amount of broken rice added is less than 10%,the texture characteristics of steamed bread will be improved;When the grain size of broken rice is 100 mesh sieve,the texture characteristics such as hardness and chewiness of broken rice steamed bread are the best;With the increase of water added,the hardness and chewiness of rice dumpling steamed buns decreased significantly,and the texture characteristics of broken rice steamed bread were the best when the water added was 160 m L.In addition,on the basis of the results of the single-factor test,the sensory score of the broken rice steamed bread was used as the index,and the response surface test was carried out to determine the optimal process parameters for the production of broken rice steamed bread: the amount of broken rice was 10%,the grain size of broken rice was90 mesh sieved matter,and the water added was 165 m L.(2)The flour,tensile characteristics and texture characteristics of broken rice bread were measured by powder quality instrument,tensile meter and texture analyzer,and the influence of broken rice added amount on bread quality was explored.Fgluten is the skeleton of the dough.The main characteristic of the dough is the combination of water and gluten.The more gluten network,the stronger the ability to combine water,and the greater the capacity.Hardness and masticability are two important indicators to measure the quality of flour products.Within a certain range,the smaller the hardness and masticability are,the softer the dough is.With the increase of broken rice add quantity,the hardness of the dough and chewing increases,this may be due to the dietary fiber hindered the formation of the gluten network,the existence of dietary fiber content of gluten protein dilution,so gluten network formation,the more difficult the chamber of dough,gluten elasticity and ductility is poor,and increase hardness,chewing.Due to the water-holding nature of the protein in broken rice glutinous,the water absorption rate of the mass after adding broken rice increased slightly;The tendon strength of the dough after a small amount of broken rice is added,but when the amount of addition is greater than 12%,it will worsen the dough;When the amount of broken rice was 4% and 8%,there was no significant change in bread hardness,elasticity and recovery.When the added ratio of broken rice is within the range of 4%～8%,the elongation resistance,maximum elongation resistance and tensile ratio increase with the increase;when the added amount exceeds 8%,the elongation resistance begins to decrease,and the color of the dough is dark and the viscosity is large,mainly because the alkaline hemicellulose in broken rice plays a dual role in improving and deteriorating the dough.After comprehensive analysis,it was determined that the most suitable amount of broken rice in broken rice bread was 8%.(3)The research and development of broken rice noodles and broken rice biscuits were preliminarily explored,and orthogonal experiments were carried out on broken rice noodles and broken rice biscuits with quality evaluation and sensory evaluation as indicators,and the best formula of broken rice noodles and broken rice biscuits was determined according to the experimental results.Among them,the optimal test process parameters of broken rice noodles were as follows: the amount of broken rice was 5%,the amount of water added was 30%,the amount of salt added was 1.5%,and the amount of sodium alginate was 0.4%;The best production parameters of broken rice biscuits were:10% of broken rice,15% of vegetable oil,and 8% of honey.