| This paper, with the testa of rice as the raw material of rice bran, researched the stability of rice bran, and has optimized extraction process of RBDF by means of response surface methods, and further researched RBDF and its affects to rheological behavior of rice flour using high-class expand rheometer and rapid visco analyser(RVA), in addition, developed intensify rice bran dietary fiber bread at last, which reaching the effect of Theoretical to the practical application.In order to improve the utility value, rice bran should be disposed steadily to enhance extend storage period. This paper use dry heat, moist heat, microwave, and extrusion to deal with fresh rice bran. The results showed that:after extruded by moisture content of30%and speed600r/min at130℃,the residual peroxidase activity was4.8%, the content of vitamin E, phytic acid and oryzanol was respectively3.65,%,0.35%,7.0%, but the content of water-soluble protein changed a lot. The acid value and peroxide value of the rice bran which is disposed steadily were stable, but change of raw rice bran is significant in the long-term storage.This paper has researched the influence on RBDF from different factors using ARES-G2Rheometer.Experiments demonstrate that Tre-ated under different conditions,RDF solution all showed pseudoplastic fluid properties, which met the power law; the smaller the particle size was, the greater impact on the rheological properties it had; RDF solution viscosity rised with the increasing of concentration, the rheology changed significantly, showing non-Newtonian fluid properties when the RDF concentration was greater than6%; RDF sol-ution viscosity decreased with the increasing of temperature, the RDF solution viscosity could hardly be affec-ted by NaCl and CaC12at concentration8%; RDF thixotropy were also studied for providing a good basis to make better use of RDF in the future.On that basis, Advanced Extension Rheometer ARES and RVA were used to detect the influence of rice bran dietary fiber on the rheological characteristics of rice. Using ARES to study the impact of the content of dietary fiber on the apparent viscosity of rice flour paste.The results showed that rice starch is a non-newtonian fluid, flow characteristics changed significantly with the changes of concentration of rice bran, rice flour concentration and temperature.RVA experiments showed that the more dietary fiber we add, the smaller value of rice starch viscosity characteristics it was. These two methods can determine some of the rheological characteristics of rice which can provide the evidence for the further development of the rice industry, because of the environmental effect, this experiment choose only three kinds of rice to experiment.Finally, this paper researched the formula of strengthen dietary fiber rice flour bread, the result show that choosing the Japonica rice and rice bran as the primary raw material, rice bran, white granulated sugar, HPMC and additive amount of saccharomycetes as the influencing factors, using the single factor experiment and orthogonal test, analyze the formula of strengthen dietary fiber rice flour bread, productive technology and operating parameters.Finally, this paper researched the formula of strengthen dietary fiber rice flour bread, the result show that when the additive amount of rice bran is8%, white granulated sugar is8%, HPMC is4%, saccharomycetes is3.5%, the obtained rice flour is better in all respects, though is worse than wheat bread, nutritional value is better than wheat bread.This researches rheological behavior of RBDF and its influence on rheological behavior of rice flour based on the high purity RBDF, and develops one kind of strengthen rice flour bread, which has high nutriment and biological value, providing a new thinking for developing rice bran. |
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