Influence of germination time of brown rice in relation to flour and gluten free bread quality

被引：64

作者：

Cornejo, Fabiola ^{[1
,2
]}

Rosell, Cristina M. ^{[1
,2
]}

机构：

[1] CSIC, Inst Agrochem & Food Technol, IATA, Valencia 46980, Spain

[2] Escuela Super Politecn Litoral, ESPOL, Fac Ingn Mecan & Ciencias Prod, Guayaquil, Ecuador

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 10期

关键词：

Germinated brown rice; Gluten free bread; Quality; PHYSICOCHEMICAL PROPERTIES; STARCH;

D O I：

10.1007/s13197-015-1720-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28 A degrees C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown rice was also analyzed. Significant changes on hydration and pasting properties of brown rice flour were found during germination. The starch degradation by enzyme activity could be evidenced with the decrease in viscosity and water binding capacity (WBC). No significant effect in specific volume, humidity and water activity of the gluten free bread was found as germination time increase, but a significant softness of the crumb was obtained. However, at 48 h of germination, the intense action of alpha amylase could result in excessive liquefaction and dextrinisation, causing inferior bread quality. Overall, germinated rice flour showed appropriate functionality for being used as raw ingredient in gluten free breadmaking.

引用

页码：6591 / 6598

页数：8

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