Singh Arashdeep, Sharma Savita, Singh Baljit
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India.
Food Sci Technol Int. 2017 Sep;23(6):500-512. doi: 10.1177/1082013217704327. Epub 2017 Apr 6.
Grain activation is a natural processing technique that can be used to produce modified flours without chemical modification. Functional characteristics of brown rice flour as influenced by grain activation time and temperatures were investigated. Germination temperatures at 25 ℃, 30 ℃ and 35 ℃ and time for 12, 24, 36 and 48 h significantly influenced the functional properties of flour with modification of starch, protein and high enzymatic activity. Significant decrease in the bulk density, water absorption and swelling power of brown rice flour was observed in comparison to non-germinated flour. Gel consistency and oil absorption capacity of brown rice flour increased as the grain activation time and temperature were increased. Native flour had lowest emulsion and foaming properties, while increase in grain activation time and temperature enhanced the emulsifying and foaming properties of flour. Paste clarity of native flour was 54% which was reduced to 25.17%; however, increase in germination time and temperature increased the % synersis values of germinated flour. Native flour had least gelation concentration of 12% which increased to 25% after 48 h of germination at 35 ℃. Overall, germination can be used as a natural way to modify the functional properties of brown rice flours for their utilization in variety food products.
谷物活化是一种天然加工技术，可用于生产未经化学改性的改性面粉。研究了谷物活化时间和温度对糙米粉功能特性的影响。25℃、30℃和35℃的发芽温度以及12、24、36和48小时的时间显著影响了面粉的功能特性，包括淀粉、蛋白质的改性和高酶活性。与未发芽面粉相比，糙米粉的堆积密度、吸水性和膨胀力显著降低。糙米粉的凝胶稠度和吸油能力随着谷物活化时间和温度的增加而增加。天然面粉的乳化和起泡性能最低，而谷物活化时间和温度的增加增强了面粉的乳化和起泡性能。天然面粉的糊透明度为54%，降低至25.17%；然而，发芽时间和温度的增加提高了发芽面粉的析水率。天然面粉的最低凝胶化浓度为12%，在35℃发芽48小时后增加到25%。总体而言，发芽可作为一种天然方法来改变糙米粉的功能特性，以便其用于各种食品中。
