Lima Isabel, Guraya Harmeet, Champagne Elaine
USDA ARS Southern Regional Research Center, PO Box 19687, New Orleans, LA 70179, USA.
Nahrung. 2002 Apr;46(2):112-7. doi: 10.1002/1521-3803(20020301)46:2<112::AID-FOOD112>3.0.CO;2-N.
Rice bran, as a coproduct of the rice milling industry, is yet to be efficiently utilized for human consumption. Despite its excellent nutrition, its hypoallergenicity and recently claimed nutraceutical properties, it is mainly utilized for animal feed or simply discharged. It is of interest to incorporate this healthy ingredient back into our diet. In these studies, rice bran was processed by drum-drying and pin-milling. This processing step increased hydration capacity and removed grittiness by decreasing mean particle size from 444 to 72 microns and producing a desirable monomodal size distribution. There are no reported studies addressing differences in rice bran composition in food applications and specifically their effect on bread quality. Thus, we were interested in examining the functional properties of bread made with processed full-fat (FFRB) and defatted (DFRB) bran from three cultivars (long, medium and short grain rice) and to compare them to a control. For 10% and 20% replacements of wheat flour, respectively, loaf volume increased 2% for FFRB and decreased 6% for DFRB and decreased by 6% for FFRB and 17% for DFRB. Loaf volume was highest with medium rice bran and this was attributed to its lowest fiber content and highest starch content among three varieties. Texture profile analysis showed no significant differences as far as cohesiveness and springiness, but bread hardness, gumminess and chewiness increased with increased levels of rice bran and was higher for DFRB bread than for FFRB. Measurements of texture determined that there was no detrimental effect in adding 10% FFRB to the bread and a very slight hardening of the loaves with the 20% FFRB, when compared to the control. It was found that FFRB gave better textural characteristics than DFRB overall and differences amongst different rice bran varieties were not significant.
米糠作为碾米工业的副产品，尚未得到有效利用以供人类食用。尽管它营养丰富、具有低过敏性且近期被宣称具有营养保健特性，但主要用于动物饲料或直接被排放。将这种健康成分重新纳入我们的饮食中很有意义。在这些研究中，米糠经过滚筒干燥和针磨处理。这一加工步骤提高了水合能力，并通过将平均粒径从444微米减小到72微米，消除了粗糙感，产生了理想的单峰粒径分布。目前尚无关于食品应用中米糠成分差异及其对面包品质具体影响的报道研究。因此，我们有兴趣研究用来自三个品种（长粒、中粒和短粒米）的加工全脂（FFRB）和脱脂（DFRB）米糠制作的面包的功能特性，并将它们与对照进行比较。分别用10%和20%的米糠替代小麦粉时，FFRB面包的面包体积增加了2%，DFRB面包的面包体积减少了6%；对于FFRB面包，面包体积减少了6%，对于DFRB面包，面包体积减少了17%。中粒米糠制作的面包体积最大，这归因于其在三个品种中纤维含量最低且淀粉含量最高。质地剖面分析表明，就内聚性和弹性而言没有显著差异，但面包硬度、黏性和咀嚼性随着米糠添加量的增加而增加，且DFRB面包比FFRB面包更高。质地测量结果表明，与对照相比，在面包中添加10%的FFRB没有不利影响，添加20%的FFRB时面包有非常轻微的变硬。总体而言，发现FFRB比DFRB具有更好的质地特性，不同米糠品种之间的差异不显著。
