超细化脱脂米糠面包的研制

将米糠脱脂及超细化处理后制做面包,以面包的硬度和比容为指标,考察脱脂超细化米糠、奶油、酵母、碳酸氢钠的不同添加量与面包品质的关系,并对超细化米糠面包的配方进行优化。结果表明：脱脂处理显著降低米糠脂肪含量,提高米糠稳定性;超细化处理减少了粗纤维含量,提高了VB1 和VB2 的含量;采用单因素试验和正交试验,得出在100g 面粉中添加8% 的超细化脱脂米糠、1.5g 的酵母、0.4g 的碳酸氢钠、6g 的奶油为制做面包的最佳配方。此时面包的硬度为374.9g,比容为3.91mL/g。面包产品质地柔软,带有淡淡的米糠香味,色泽金黄,口感佳。     

米糠可溶性膳食纤维对馒头抗老化特性的影响

为了提高小麦面制品的抗老化能力,本研究将脱脂米糠可溶性膳食纤维以不同的比例加入小麦淀粉,经面团发酵后制成馒头,分析该馒头的品质变化及抗老化效果.结果 表明,米糠膳食纤维的加入能够延缓馒头的老化.当添加量为5％时,面团的膨胀体积最大,与对照组相比馒头的硬化速率降低了35％,且在4℃下贮藏5d后,硬度、咀嚼度分别降低了33...     

可食用脱脂米糠的制备

通过皂化脱脂与水洗法结合,去除脱脂米糠中的不可食用部分,并采用物理粉碎和酶技术相结合对米糠纤维进行改性。最终产品中含灰分2.4%、蛋白质34.8%、脂肪0.5%、粗纤维22.2%、碳水化合物35.1%;有机溶剂残留量从原料的37.22μg/g降至产品的1.97μg/g;90%～92%的颗粒的粒径在20μm以下,超过人体舌头分辨颗粒物的极限,最大不超过27μm,得到一种高蛋白、高纤维、低脂肪的可食用脱脂米糠食品。     

Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread

The objective of this study was to determine the effects of soy-fortified bread on the sensory and rheological properties. Ground defatted soy flour was blended with wheat flour at 3%, 7% and 12%. The organoleptic characteristics of soy-fortified wheat breads were carried out by taste panel. The effect of this fortification on the rheological properties of the resulting dough was investigated using farinograph and extensograph for quality assessment of the final product. The ash and protein contents of 3% and 7% wheat–soy bread blends increased compared with control. The results revealed that organoleptic characteristics score such as bendability, appearance, flavour and taste, crust texture and overall acceptability properties of bread containing 3% defatted soy flour was highest even though it is not significantly different. Therefore, we conclude that adding 3% or 7% defatted soy flour actually gives as good a loaf of bread as the 100% wheat bread with higher nutritional quality and acceptable consumer attitude with rheological and sensory characteristics.     

Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread

The effect of the type of bran, level of addition, particle size and addition of wheat germ on the chemical composition of high-fiber toast bread was investigated. The bran and germ fractions were found to be high in ash, protein, fat and total dietary fiber contents. The wheat germ had a protein content of 27.88% compared with 11.35, 12.69 and 15.76% for white flour, whole wheat flour and red fine bran, respectively. The chemical composition of high-fiber breads, in terms of minerals, protein, fat and dietary fiber contents, was found to be far superior than that of the whole wheat flour (control) bread sample. Considering these results, it can be concluded that high-fiber toast bread, with lighter crumb color and improved sensory and nutritional qualities than the whole wheat flour bread, can be produced using white flour, and equal proportions of coarse and fine bran at 20%, germ at 7.5%, and sodium stearoyl-2-lactylate at 0.5% levels.     

Effects of yeast and bran on phytate degradation and minerals in rice bread

ABSTRACT:  Rice bread is a potential alternative to wheat bread for gluten-sensitive individuals. Incorporation of rice bran into bread made from white rice flour adds flavor but also phytic acid, which can reduce the bioavailability of minerals. Breads with varied amounts of defatted bran and yeast were prepared to determine their effects on the phytate and mineral contents of the bread. A completely randomized factorial design was used with bran levels of 3.7%, 7.3%, and 10.5% of the dry ingredients and yeast levels of 1.6%, 3.2%, and 4.7%. Increasing the amount of bran decreased the phytate degradation from 42% at the lowest level of bran to 10% at the highest, and the amount of yeast had no significant effect. The bran contributed substantial amounts of magnesium, iron, and zinc. Breads with the lowest level of bran had phytate-to-zinc molar ratios between 5 and 10, which suggest medium zinc bioavailability. Rice bread is a tasty and nutritious food that is a good dietary source of minerals for people who cannot tolerate wheat bread.     

Release of phenolic acids from defatted rice bran by subcritical water treatment

BACKGROUND: Oil production from rice bran, an undervalued by‐product of rice milling, produces defatted rice bran (DRB) as a waste material. Although it is considered a less valuable product, DRB still contains useful substances such as phenolic compounds with antioxidant, UV‐B‐protecting and anti‐tumour activities. In this study the phenolic acids in DRB were extracted with subcritical water at temperatures of 125, 150, 175 and 200 °C. RESULTS: Analysis of total phenolics using Folin–Ciocalteu reagent showed about 2–20 g gallic acid equivalent kg^?1 bran in the extracts. High‐performance liquid chromatography analysis showed low contents of phenolic acids (about 0.4–2 g kg^?1 bran). Ferulic, p‐coumaric, gallic and caffeic acids were the major phenolic acids identified in the extracts. Thermal analysis of the phenolic acids was also done. The thermogravimetric curves showed that p‐coumaric, caffeic and ferulic acids started to decompose at about 170 °C, while gallic acid did not start to decompose until about 200 °C. CONCLUSION: Subcritical water can be used to hydrolyse rice bran and release phenolic compounds, but the high temperatures used in the extraction can also cause the decomposition of phenolic acids. Copyright © 2010 Society of Chemical Industry     

The functional effectiveness of reprocessed rice bran as an ingredient in bakery products

Rice bran, as a coproduct of the rice milling industry, is yet to be efficiently utilized for human consumption. Despite its excellent nutrition, its hypoallergenicity and recently claimed nutraceutical properties, it is mainly utilized for animal feed or simply discharged. It is of interest to incorporate this healthy ingredient back into our diet. In these studies, rice bran was processed by drum-drying and pin-milling. This processing step increased hydration capacity and removed grittiness by decreasing mean particle size from 444 to 72 microns and producing a desirable monomodal size distribution. There are no reported studies addressing differences in rice bran composition in food applications and specifically their effect on bread quality. Thus, we were interested in examining the functional properties of bread made with processed full-fat (FFRB) and defatted (DFRB) bran from three cultivars (long, medium and short grain rice) and to compare them to a control. For 10% and 20% replacements of wheat flour, respectively, loaf volume increased 2% for FFRB and decreased 6% for DFRB and decreased by 6% for FFRB and 17% for DFRB. Loaf volume was highest with medium rice bran and this was attributed to its lowest fiber content and highest starch content among three varieties. Texture profile analysis showed no significant differences as far as cohesiveness and springiness, but bread hardness, gumminess and chewiness increased with increased levels of rice bran and was higher for DFRB bread than for FFRB. Measurements of texture determined that there was no detrimental effect in adding 10% FFRB to the bread and a very slight hardening of the loaves with the 20% FFRB, when compared to the control. It was found that FFRB gave better textural characteristics than DFRB overall and differences amongst different rice bran varieties were not significant.     

米糠贮藏时间对米糠可溶性膳食纤维抗氧化性质的影响

以新鲜米糠为原料贮藏0、1、3、5、10 d得到不同酸败程度的米糠,稳定化和脱脂后制备米糠可溶性膳食纤维,研究米糠贮藏时间对米糠可溶性膳食纤维抗氧化性质的影响。结果表明:随着新鲜米糠贮藏时间的延长,米糠可溶性膳食纤维的还原能力、金属离子螯合能力和清除ABTS~+·、DPPH·、·OH、O_2~-·能力均先上升后下降;米糠可溶性膳食纤维还原能力、金属离子螯合能力和清除ABTS~+·、DPPH·、·OH在新鲜米糠贮藏5 d时达到最大值,分别为0.943(OD_(700))、35.16%、32.28%、73.51%和13.83%,米糠可溶性膳食纤维清除O_2~-·能力在新鲜米糠贮藏1 d达到最大值,为60.58%。     

Suppressive effect of defatted rice bran on the oxidation of methyl linoleate

The bran collected at each of the five steps of milling yields (98–100%, 96–98%, 94–96%, 92–94% and 90–92%) was defatted. Defatted rice bran (DRB) was added to methyl linoleate (ML) under various conditions, and its suppressive effect on lipid oxidation was kinetically evaluated to investigate the effective use of surplus rice bran. The rate constant, k, empirically evaluated by the Weibull equation for the oxidation of ML with DRB, was lower than that without DRB and decreased with increasing the maximum milling yield of added DRB. The oxidation of ML strongly depended on the added amount of DRB, but the k value was almost constant for a specific amount of DBR added to ML. The dependency of the k value on relative humidity was weak, regardless of the addition of DRB. The difference between the k values for oxidation processes of ML, with and without DRB, increased with increasing temperature.     

麦麸膳食纤维添加对面包和馒头品质影响

将麦麸膳食纤维添加于面粉中制作面包和馒头,通过感官评价来研究麦麸膳食纤维添加量对面包和馒头品质的影响.实验结果表明,在面包或馒头中添加5%麦麸膳食纤维较适宜,不会明显降低面包和馒头的感官性状和内部品质,而且口感细腻.无麸皮干涩味,感官评分最高.     

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce the pork fat content by 10%. The moisture and ash content of low-fat frankfurters with vegetable oil and rice bran fiber were all higher than the control (P < 0.05). Low-fat frankfurters had reduced-fat content, energy values, cholesterol and trans-fat levels, and increased pH, cooking yield and TBA values compared to the controls (P < 0.05). Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fat.     

Rice bran proteins: Properties and food uses

Rice bran, a good source of protein and fat, is at present underutilized as a food material. The potential of producing rice bran at the global level is 27.3 million t. The presence of enzyme lipase in rice bran causes rapid deterioration of oil to free fatty acids and glycerol. Various stabilization techniques involving heat treatment, low‐temperature storage, chemical treatment, control of relative humidity during storage, and simultaneous milling and extraction were evolved to inactivate lipase. Multiple forms of rice bran lipase have been identified. Fractional classification of proteins reveals a high percentage of albumins and globulins. Proteins can be extracted from full‐fat or defatted rice bran by alkaline extraction and acid or heat precipitation. Extraction procedures influence the protein content of concentrates, which ranged from 19.4 to 76.1% in concentrates from full‐fat rice bran and 17.5 to 85.0% in concentrates from defatted rice bran. The PER of rice bran ranges from 1.59 to 2.04 and that of protein concentrates from 1.99 to 2.19. Available lysine contents of protein concentrates ranged from 54 to 58.8%. The essential amino acid profiles of protein concentrates indicate that threonine and isoleucine are limiting amino acids. Various functional properties of rice bran protein concentrates have also been investigated that are known to be influenced by drying technique and stabilization treatment of rice bran. Rice bran has been used in food as full‐fat rice bran, defatted rice bran, and in the form of rice bran oil and protein concentrates. Full‐fat and defatted rice bran have been used in bakery products, breakfast cereals, wafers, as a protein supplement, binder ingredients for meats and sausages, and as a beverage base. Incorporation of protein concentrates have been studied in bread, beverages, confections, and weaning foods.     

Physico-Chemical Characteristics of Rice Bran Processed by Dry Heating and Extrusion Cooking

Abstract

Rice bran was stabilized by dry heat and extrusion cooking method. Physico-chemical, functional, and storage characteristics of stabilized rice bran were evaluated. The rice bran stabilization affected its crude fat and crude ash contents significantly, whereas the other constituents remained almost unchanged. The content of reducing, nonreducing, and total sugars remained unaffected and did not differ significantly from raw rice bran. The neutral detergent fiber (NDF) contents of raw and dry-heat treated rice bran did not differ significantly. However, after extrusion stabilization, the NDF increased significantly. Similar effects were observed in composition of gum fiber and total fiber. The stabilization of rice bran had a significant reduction in lysine and phytic acid content. Bulk density and water absorption were higher in extruded stabilized rice bran than dry-heat treated bran. Protein solubility was maximum in raw bran, whereas damaged starch content was higher in stabilized bran. Color of the extruded bran was dark brown, whereas that of dry-heat stabilized was light brown. It was observed that dry-heat treated bran was stored up to 30 days, whereas extruded bran was stored up to 60 days without any changes in the free fatty acid content.     

Influence of Cephalaria Syriaca Addition on Physical and Sensorial Properties of Wheat Bran Bread

The effect of different Cephalaria syriaca products (CSP) (whole Cephalaria syriaca flour (WCSF) and defatted Cephalaria syriaca flour (DCSF)) on the final quality of bran breads was investigated. Five levels of Cephalaria syriaca products (0.16, 0.50, 0.84, 1.17, and 1.51 g/100 g bread) were used in this study. Results of this study showed that addition of CSP (WCSF and DCSF) to wheat bran bread had significant positive impact on bread specific volumes, crumb firmness and bread sensory characteristics, although addition levels (0.16, 0.50, 0.84, 1.17, and 1.51 g/100 g bread) were very low. In general, specific volume, yield of volume, and some sensory characteristics of the bran bread increased when the addition levels of WCSF and DCSF increased, except for the level of 1.51 g/100 g bread CSP addition, in which a slight decrease was observed. Bran breads containing WCSF had significantly higher loaf specific volume, softness of breadcrumb and sensory characteristics than those of breads containing DCSF at all addition levels. Especially, the addition of 1.17 g WCSF significantly improved the quality of bran breads. This study indicates that these two CSP can be used as additives in bran bread production in order to improve the quality of bread.     

Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes

The effect of successively replacing (10%, 20%, and 30%) wheat flour with dietary fiber (DF) from wheat, oat, barley, and maize or cereal bran (CB) from wheat, oat, and rice on cake batter, final cake quality parameters, as well as on product shelf-life was studied. Batter viscosity (control, 2.96; wheat fiber 30%, 20.21; rice bran 10%, 0.47 Pa sⁿ), cake-specific volume (control, 2.27; wheat fiber 20%, 2.83; rice bran 30%, 1.94 cm³/g), porosity (control, 0.75; wheat fiber 30%, 0.81; rice bran 30%, 0.69), and crumb moisture content (control, 20.07%,; wheat fiber 30%, 26.45%; oat bran 30%, 13.89%) increased significantly (P < 0.05) with DF addition but decreased with CB addition. Addition of DF resulted in softer crumb texture (Control, 4.20 N; wheat fiber 20%, 3.19 N), while CB addition increased crumb firmness (rice bran 30%, 10.84 N), respectively. Minor differences were observed in the crumb and crust color of the DF cakes with respect to the control. Addition of CB decreased the L values of crumb color significantly and the decrease increased with increased level of CB incorporation. DF addition led to cakes with greater acceptance by panelists than CB addition, similar to the control. DF cakes stored in polyethylene bags at 25 °C and 60% relative humidity for 6 days showed delayed moisture loss and lower firmness compared to CB cakes. The optimal level of incorporation based both on the objective and sensory characteristics results was found 20% for DF and 10% for CB, respectively. Concluding, by incorporating DF or CB properly, cakes with improved nutritional value can be manufactured.     

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

The effects of reducing pork fat levels from 30% to 20% and partially substituting the pork fat with a mix of grape seed oil (0%, 5%, 10% and 15%) and 2% rice bran fiber were investigated based on chemical composition, cooking characteristics, physicochemical and textural properties, and viscosity of reduced-fat meat batters. For reduced-fat meat batters containing grape seed oil and rice bran fiber the moisture and ash contents, uncooked and cooked pH values, yellowness, cohesiveness, gumminess, chewiness, and sarcoplasmic protein solubility were higher than in the control samples. The reduced-fat samples with increasing grape seed oil concentrations had lower cooking loss, emulsion stability, and apparent viscosity. The incorporation of grape seed oil and rice bran fiber successfully reduced the animal fat content in the final products while improving other characteristics.     

脱毒亚麻饼粉对馒头品质的影响

研究了脱毒亚麻饼粉的不同添加比例对馒头比容、色泽、质构、感官和营养等品质的影响。结果表明:添加过多的脱毒亚麻饼粉,会使馒头的比容、扩展比下降以及色泽变暗;质构结果表明,随着脱毒亚麻饼粉添加比例的增加,馒头的硬度、胶粘性与咀嚼性不断增加,弹性、内聚性与回复性不断减小;馒头的油脂、蛋白质和灰分含量逐渐增加,氨基酸含量除脯氨酸外均呈增加趋势,木酚素含量也显著增加(p0.05),添加15%脱毒亚麻饼粉馒头的木酚素含量高达3.34 mg/g;馒头的感官评分随着脱毒亚麻饼粉的添加比例增大逐渐降低,但添加3%和6%脱毒亚麻饼粉馒头的感官评分显著高于其他添加脱毒亚麻饼粉的馒头,二者的感官评分均大于90且没有显著性差异,因添加6%脱毒亚麻饼粉馒头含有更多的油脂、蛋白质和木酚素等营养物质,故选择脱毒亚麻饼粉的最佳添加比例为6%。     

Effect of Physical Processing of Commercial De-oiled Rice Bran on Particle Size Distribution, and Content of Chemical and Bio-functional Components

Rice bran is a rich source of nutrients and nutraceuticals, which has bio-functional properties. De-oiled rice bran, a major byproduct of rice bran oil industry, is not yet efficiently utilized for human consumption due to its poor edible quality. Various physical processing methods like sieving, pin milling and air classification were applied to upgrade the quality of bran and also to investigate its effect on particle size distribution, content of ash, protein, total dietary fiber, insoluble fiber, soluble fiber and oryzanol as well as total antioxidant activity in bran fractions. Sieve separation resulted in an increase in the content of protein and bio-functional components like soluble fiber and oryzanol as well as total antioxidant activity. Pin milling and sieving resulted in smaller particle size fraction without loss in the content of protein and other bio-functional components and antioxidant activity. Air classification of this material resulted in significant decrease in ash content with moderate increase in protein content and significant increase in the contents of oryzanol and soluble fiber and the total antioxidant activity. This resulted in quality improvement of commercial de-oiled bran viz., reduction in coarse bran fraction (>250μ_m size particles) from 65% to 0%, content of ash from 14.3 to 13.1 g/100 g, and insoluble fiber from 49.3 to 46.1 g/100 g, and increase in the content of protein from 13.7 to 17 g/100 g, soluble fiber from 2.75 to 4.35 g/100 g, oryzanol from 13.6 to 18.1 mg/100 g, and total antioxidant activity from 61 to 96 mM α-tocopherol equivalent/g. About 30% edible and nutrient rich rice bran, which can be used as an ingredient in the bakery products and health food formulations, was obtained from unutilized commercial de-oiled bran by this process.     

Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

The optimisation of the quantity of sourdough (A) prepared with two different fermentation methods, [spontaneous fermentation (F1) vs. starter of lactic acid bacteria‐added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) for a nutritionally improved bread formulation has been studied by evaluating the bioavailability and bioactive properties. The bread produced according to the optimised formula and fermentation types of F1 (OB_F1) and F2 (OB_F2) was compared with control bread (CB). The optimised levels for F1 were 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran and for F2 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran. The addition of sourdough significantly (P < 0.05) affected antioxidant activity, total phenolic content, in vitro ash and protein digestibility, and enzyme resistance starch contents of bread. The F1 fermentation method was found to be more effective in terms of bread properties examined.