Development Of Brown Rice High Protein Bread And Functional Analysis

With the change of dietary structure,bread has become a global consumer food.Because of the convenience of bread,it is suitable for a variety of people and occasions to eat,its high-quality fresh product production and functional enhancement has become an important development trend.Compared with the traditional bread production process,freezing and refrigeration process can effectively achieve standardization,high quality and high efficiency of fresh bread production through the distribution of semi-finished products.Bread is a kind of bakery food mainly composed of carbohydrates.If it can be supplemented with more protein and other nutrients,the whole nutrition of bread can be realized.Therefore,in this study,brown rice flour and whey protein were used as the main raw materials to prepare bread.Firstly,the effects of different frozen/refrigerated processing technologies on dough/bread quality were studied to determine the optimal processing technology and fermentation days of bread.Secondly,the effects of different types,different amounts of additives and compound additives on pre fermentation and refrigerated dough/bread were analyzed to determine the optimal compound additives Finally,the effects of the micro morphology of different raw dough,bread nutrients,bread volatile substances and eating bread on glycemic index(GI)and satiety index(SI)were compared and analyzed.The main results are as follows:1.Through the study of dough texture,thermodynamic properties,moisture state,fermentation power,texture,color,specific volume and sensory evaluation of bread made by different freezing/cold storage processes,it was found that freezing/cold storage process had adverse effects on dough/bread hardness and texture structure compared with conventional bread making process,among which pre fermentation and cold storage process had adverse effects on dough/bread texture Compared with conventional dough and frozen dough,frozen dough has the lowest moisture mobility and the best stability;and pre fermentation frozen dough has the strongest fermentation power and the largest specific volume;compared with frozen bread,frozen dough has higher brightness and closer to conventional dough Core color.Therefore,the best processing technology of brown rice high protein bread is pre fermentation and cold storage(pre-fermentation:28?1 h/38?40 min;cold storage:4?2d).2.The effects of fermentation days on dough texture,moisture state,fermentation power,texture,color,specific volume and sensory of bread were studied.It was found that when the fermentation days were 3 days,the dough fermentation power and specific volume reached the maximum,but the quality of dough and bread did not change significantly from 5 days to 7 days.With the extension of fermentation days,dough/bread hardness showed an increasing trend.When the fermentation days were 5-7 days,dough/bread hardness tended to be stable.At this time,dough/bread texture characteristics were relatively stable.When the fermentation days were 3-7 days,there was no significant difference in bread core color brightness value,while the fermentation time was 9 days At the same time,the moisture fluidity in dough is the weakest,and the color of bread core is the darkest and darkest.Therefore,the optimal fermentation time of pre-fermentation and cold storage method was 7 days.3.The effects of different food additives on dough texture,moisture state,fermentation power,bread texture,color,specific volume and sensory evaluation were studied.It was found that adding food additives could significantly improve dough/bread texture,and the improvement effect of compound additives was better than single additives.Compared with the control group without additives,the hardness of dough and bread decreased by 30.8%and 45.7%,and the elasticity increased by 54.7%and 23.3%when the amount of compound additives was 0.12%(w/w);meanwhile,the strong combined water and weak combined water of dough increased significantly,the internal water was stable,and the dough fermentation power increased by 42.8%;the bread made by corresponding dough was the lightest and brightest,and the specific volume of bread increased 6%,and the overall acceptability of bread was the highest.Therefore,0.12%(w/w)of 0.04%carboxymethyl cellulose(CMC-Na),0.04%guar gum and 0.04%monodiglycerol fatty acid ester in the ratio of 1:1:1 was the optimal addition.4.Compared with the dough/bread made of whole wheat-high protein,wheat-high protein and whole flour,brown rice-high protein bread has the most abundant flavor compounds and the highest total peak area,which indicates that the flavor of brown rice-high protein bread is better than other dough/bread The bag is better.From the view of dough microstructure,there are different changes in the microstructure of different raw materials,and the gluten network structure of whole flour bread is the most obvious.The contents of dietary fiber in brown rice-high protein bread and whole wheat-high protein bread were relatively high,reaching 17.89(g/100 g)and 17.22(g/100 g).The GI and Si results showed that brown rice-high protein bread and wheat-high protein bread were low GI foods,and their GI values were 50.73 and 53.83(<55),respectively;whole wheat-high protein bread and whole wheat-high protein bread were medium GI foods;in terms of satiety,brown rice-high protein bread and whole wheat-high protein bread had the strongest satiety.It is worth noting that the same whole grain and dietary fiber content is roughly the same,but brown rice-high protein bread has a lower GI generation trend than whole wheat-high protein bread,but the synergistic effect of brown rice and whey protein on the formation of low GI needs to be further studied.