发芽对糙米粉功能特性的影响

APCBEE Procedia Pub Date : 2014-01-01 DOI:10.1016/j.apcbee.2014.01.077

Anuchita Moongngarm, Tanongsak Moontree, Pisan Deedpinrum, Kirati Padtong

{"title":"发芽对糙米粉功能特性的影响","authors":"Anuchita Moongngarm, Tanongsak Moontree, Pisan Deedpinrum, Kirati Padtong","doi":"10.1016/j.apcbee.2014.01.077","DOIUrl":null,"url":null,"abstract":"<div><p>Paddy rice samples (<em>Oryza sativa</em>) were germinated to prepare germinated brown rice flours. Their functional properties and amylase activity were measured. Germinated samples had higher water absorption, oil absorption, and bulk density than those from ungerminated flours. Germinated rice flour had a least gelation concentration higher than the control flour. In addition, germination significantly changed the pasting properties of rice flour and increased the amylase activity. This study indicated that germination affected the functional properties of brown rice flour. It would be likely to design new food products using germinated brown rice flour.</p></div>","PeriodicalId":8107,"journal":{"name":"APCBEE Procedia","volume":"8 ","pages":"Pages 41-46"},"PeriodicalIF":0.0000,"publicationDate":"2014-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.apcbee.2014.01.077","citationCount":"26","resultStr":"{\"title\":\"Functional Properties of Brown Rice Flour as Affected by Germination\",\"authors\":\"Anuchita Moongngarm, Tanongsak Moontree, Pisan Deedpinrum, Kirati Padtong\",\"doi\":\"10.1016/j.apcbee.2014.01.077\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Paddy rice samples (<em>Oryza sativa</em>) were germinated to prepare germinated brown rice flours. Their functional properties and amylase activity were measured. Germinated samples had higher water absorption, oil absorption, and bulk density than those from ungerminated flours. Germinated rice flour had a least gelation concentration higher than the control flour. In addition, germination significantly changed the pasting properties of rice flour and increased the amylase activity. This study indicated that germination affected the functional properties of brown rice flour. It would be likely to design new food products using germinated brown rice flour.</p></div>\",\"PeriodicalId\":8107,\"journal\":{\"name\":\"APCBEE Procedia\",\"volume\":\"8 \",\"pages\":\"Pages 41-46\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2014-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/j.apcbee.2014.01.077\",\"citationCount\":\"26\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"APCBEE Procedia\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2212670814000785\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"APCBEE Procedia","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212670814000785","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 26

摘要

对水稻样品进行发芽处理，制备发芽糙米粉。测定了它们的功能特性和淀粉酶活性。与未发芽的面粉相比，发芽后的面粉具有更高的吸水率、吸油率和体积密度。萌发后的米粉胶凝浓度最低，高于对照粉。此外，萌发显著改变了米粉的糊化特性，提高了淀粉酶的活性。本研究表明发芽对糙米粉的功能特性有影响。利用发芽糙米粉设计新的食品很有可能。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

Functional Properties of Brown Rice Flour as Affected by Germination

Paddy rice samples (Oryza sativa) were germinated to prepare germinated brown rice flours. Their functional properties and amylase activity were measured. Germinated samples had higher water absorption, oil absorption, and bulk density than those from ungerminated flours. Germinated rice flour had a least gelation concentration higher than the control flour. In addition, germination significantly changed the pasting properties of rice flour and increased the amylase activity. This study indicated that germination affected the functional properties of brown rice flour. It would be likely to design new food products using germinated brown rice flour.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助