从印度大米中获取的全脂米糠和脱脂米糠用于食品的适用性。
Suitability of full fat and defatted rice brain obtained from Indian rice for use in food products.
作者信息
Singh B, Sekhon K S, Singh N
机构信息
Department of Food Science and Technology, Punjab Agricultural University Ludhiana, India.
出版信息
Plant Foods Hum Nutr. 1995 Apr;47(3):191-200. doi: 10.1007/BF01088327.
The effect of blending different types of rice bran in wheat flour on the rheological, pasting and baking properties is reported. Dough development time and strength as measured through farinograph decreased with the blending of unstabilized full fat and defatted bran; whereas, blending of stabilized full fat and defatted bran improved the dough strength. Pasting properties revealed an increase in gelatinization temperature and decrease in paste viscosities and set-back values with the blending of various types of rice bran. Bread volume and cookie spread decreased with blending of different types of rice bran; however, the decrease was more pronounced with the defatted bran. Muffin volume improved with the blending of rice bran. Stabilized full fat rice bran up to 20% level and unstabilized full fat or stabilized defatted rice bran up to 10% was found suitable in various food products.
报道了在小麦粉中混合不同类型米糠对面团流变学、糊化和烘焙特性的影响。通过粉质仪测量，随着未稳定化全脂米糠和脱脂米糠的混合，面团形成时间和强度降低；而稳定化全脂米糠和脱脂米糠的混合提高了面团强度。糊化特性表明，随着各类米糠的混合，糊化温度升高，糊化粘度和回生值降低。不同类型米糠的混合会使面包体积和曲奇饼铺展度减小；然而，脱脂米糠导致的减小更为明显。米糠的混合使松饼体积增大。发现高达20%的稳定化全脂米糠以及高达10%的未稳定化全脂米糠或稳定化脱脂米糠适用于各类食品。
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