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首页> 外文期刊>LWT-Food Science & Technology >Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle.
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Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle.

机译：热湿处理对小麦面条中发芽糙米利用的影响。

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摘要

Effect of heat-moisture treatment of germinated brown rice (GBR) on the texture and cooking quality of the noodles containing mixtures of wheat and GBR flours was investigated. With the increase in GBR content, hardness and tensile strength of the composite noodles decreased and cooking loss and water absorption increased. Pasting viscosity of the flour mixtures was significantly decreased by increasing the amount of GBR. Heat-moisture treatment of GBR (17 or 20 g/100 g moisture at 100 degrees C for 4 h), however, apparently increased the pasting viscosity and improved the texture and cooking quality of the composite noodles. The mixture of wheat and a treated GBR (1:1 weight ratio) showed a pasting viscosity similar to pure wheat flour. The noodle containing the heat-moisture treated GBR flours showed the lower cooking loss, and higher hardness and tensile strength than the noodle containing untreated counterparts. Among the treated GBR flours tested, the GBR treated at 100 degrees C for 4 h at a moisture level of 17 g/100 g was the most acceptable in terms of cooking quality and textural property, close to those of the noodle of pure wheat flour. Substitution with the heat-moisture treated GBR, however, made the noodle darker because of thermal discoloration of GBR
机译：研究了发芽糙米（GBR）的热湿处理对包含小麦和GBR面粉混合物的面条的质地和烹饪品质的影响。随着GBR含量的增加，复合面条的硬度和抗拉强度降低，蒸煮损失和吸水率增加。通过增加GBR的量，面粉混合物的糊化粘度显着降低。然而，GBR的热湿处理（在100摄氏度下17或20 g / 100 g水分4 h）显然增加了糊的粘度并改善了复合面条的质地和烹饪质量。小麦和经处理的GBR（1：1重量比）的混合物显示出与纯小麦粉相似的糊化粘度。含有热湿处理的GBR面粉的面条与未处理的同类面条相比，具有更低的蒸煮损失以及更高的硬度和拉伸强度。在测试的处理过的GBR面粉中，就蒸煮质量和质地特性而言，在100摄氏度，湿度17 g / 100 g的条件下处理4小时的GBR最可接受，与纯小麦粉的面条相近。 。然而，用热湿处理的GBR代替后，由于GBR的热变色，使面条变黑了

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