| In recent years,people pay more and more attention to nutrition and health.Consumption of brown rice and germinated brown rice are growing up increasingly.Brown rice is limited to use as grain food,but because of its outer layers surrounded by cell wall organization,hard to boile,taste terrible,difficult to eat,affecting its quality.Moreover,it is difficult to find an effective way to solve this problem,so it is very necessary to develop the powder.In order to expand the demand of rice,we consider to apply it to staple bread,so that we can improve efficiency and meet the nutrional needs of.Adding the gluten to brown rice to make up bread.The physicochemical properties of the japonica and indica rice flour including its components,enthalpy characteristics and pasting properties were investigated.Moreover,The impact of the dosage of the brown rice flour on bread and bread dough quality was also studied.The results demonstrated that water absorption,the elastic modulus and the viscous modulus of the dough increased with the increase of gluten content,the springness,cohesiveness and the resilience of bread increased,whereas the hardness,gumminess and chewiness decreased with the volume of brown rice bread increasing.Bread skin color,texture,cored color,smoothness were increasingly.Indica rice was better than japonica rice.When the dosage was 20%,the appearence and taste of indica rice can be acceptable.Based on the bread quality,we used with germination,extrution,micronoization to make an improvement.The results about effect of micronization on the properties of dough and bread showed that the elastic and viscous modulus of dough increased with the increase of the degree of grinding treatment,brown rice bread specific volume decreased gradually,the springness increased,hardness decreased.Based on all aspects of characteristics,wet grinding bread making quality is better compared with dry grinding.The results about effect of germination on the properties of dough and bread showed that:with the extension of germination time,the elastic and viscous modulus of dough reduced gradually,brown rice bread specific volume first increased then decreased;the springness,cohesiveness and the resilience of bread decreased,whereas the hardness,gumminess and chewiness increased.Germination 12 h was acceptable for everyone and brown rice bread good for germination time.The results about effect of extrusion on the properties of dough and bread showed that,with the increase of extruded rice powder increasing,bread specific volume gradually reduced and gradually increased,bread hardness,gumminess and chewiness decreased,cohesiveness and resilience increased,bread tasted better,so 6:4 was the best dosage. |
