Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle
作者： Hyun-Jung Chung , Ahra Cho , Seung-Taik Lim
DOI: 10.1016/J.LWT.2012.01.029
关键词: Wheat flour 、 Chemistry 、 Food science 、 Germination 、 Absorption of water 、 Ultimate tensile strength 、 Moisture 、 Brown rice
摘要: Abstract Effect of heat-moisture treatment germinated brown rice (GBR) on the texture and cooking quality noodles containing mixtures wheat GBR flours was investigated. With increase in content, hardness tensile strength composite decreased loss water absorption increased. Pasting viscosity flour significantly by increasing amount GBR. Heat-moisture (17 or 20 g/100 g moisture at 100 °C for 4 h), however, apparently increased pasting improved noodles. The mixture a treated (1:1 weight ratio) showed similar to pure flour. noodle lower loss, higher than untreated counterparts. Among tested, 4 h level 17 g/100 g most acceptable terms textural property, close those Substitution with GBR, made darker because thermal discoloration
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