Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them

Kim, Myung-Hee;Shin, Mal-Shick

  • Published : 20030200
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Abstract

The properties of composite flours prepared from raw brown rice flour (RBRF), soaked-steamed brown rice flour (SOBRF) and sprouted-steamed brown rice flour (SPB,RF) and wheat flour were investigated. The physical and morphological characteristics of flours and doughes were also measured. The protein and ash contents decreased in SOBRF and SPBRF as compared with RBRF. Water-binding capacity of RBRF was similar to that of wheat flour. But water-binding capacities of SOBRF and SPBRF were 2.4-2.6 times higher than that of wheat flour. RBRF had complex starch granules, while SOBRF and SPBRF showed a large and irregular lump shape. Wheat/SOBRF and wheat/SPBRF mixtures had higher water absorption and shorter farinograph stability time than in wheat flour. Peak viscosity and breakdown viscosity were lower in composite flours than those of wheat flour, especially in wheat/SOBRF mixture and wheat/SPBRF mixture. In SEM, starch granules were dispersed in a protein matrix in wheat flour dough. The broken air cells were observed in the wheat/RBRF mixture dough. Also dough from wheat/SPBRF mixture showed a non-continuous, loose protein-starch matrix.

Keywords

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