Effect of Dry Heat Treatment on the Processing Characteristics of Brown Rice Flour and Its Application on Brown Rice Cake
In order to investigate the effects of different dry heat treatment times on the processing characteristics of brown rice flour and on brown rice cake,brown rice flour was used as raw material and was dry heat treated for 2,4,6,8 h at 120 ℃,respectively,the changes of its pasting properties,thermodynamic properties,rheological properties,gel strength were studied and the sensory quality was analyzed by adding 10％of them to the brown rice cake.The results showed that the peak viscosity,valley viscosity,final viscosity and retrogradation value of the dry heat-treated brown rice flour were significantly reduced,while the pasting temperature was slightly increased,the dry heat treatment destroyed the microcrystalline and double-helical structures of the brown rice flour,which led to the reduction of enthalpy value of the brown rice flour,and the enthalpy value of the brown rice flour at 8 h of the heat treatment was 2.55 J/g,which was 31.2％less than that of the control(without the dry heat treatment),in dynamic rheology,the energy storage modulus(G′)and loss modulus(G")of brown rice flour gels after dry heat treatment showed an overall increasing trend,and the loss angular tangent(tanδ)also decreased regularly,the dry heat treatment increased the gel strength of brown rice flour,and the gel strength was the highest at 4 h,which increased by 48.1％compared with that of the control.Dry heat treatment of brown rice flour increased the specific volume as well as the hardness,chewiness,and elasticity of brown rice cake,and enhanced the organoleptic quality of brown rice cake.The results provide new ideas for the rapid processing of brown rice flour,and provide theoretical basis and technical guidance for its application and promotion.
brown rice flourdry heating treatmentprocessing characteristicsbrown rice cakequality
万方数据
维普
