Food and Fermentation Industries >

2023 , Vol. 49 >Issue 13: 222 - 229

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032301

Effects of ultra-micronization defatted rice bran on flour processing characteristics, moisture distribution, and noodle quality

  • HU Han ,
  • WANG Yashu ,
  • ZHANG Yuxin ,
  • QIAN Xin ,
  • ZHOU Wenhua
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  • 1(College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China)
    2(National Engineering Laboratory for Rice and Byproducts Processing, Changsha 410004, China)
    3(Hunan Provincial Key Laboratory of Special Medical Food Processing, Changsha 410004, China)

Received date: 2022-05-11

  Revised date: 2022-06-02

  Online published: 2023-08-07

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Abstract

To reduce the adverse effect of defatted rice bran on flour quality and noodle taste and to maximize the nutritional value of rice bran, the effects of different ultra-micronization time and different additions of defatted rice bran on flour processing characteristics, moisture distribution, and noodle quality were studied. There was deterioration in the pasting and farinograph properties of the dough, due to the addition of rice bran powder (0-9% substitution), which was reduced by increasing the crushing time of the rice bran (0-8 h). With the increase in the amount of rice bran flour added, the proportion of bound water in the dough prepared from three kinds of rice bran flour with different particle sizes increased from 10.56% to 26.07%, 31.83%, and 32.08%, respectively. The reduction of the particle size of rice bran flour would promote the conversion of bound water to bound water in the dough. In addition, the addition of rice bran powder reduced the cooking characteristics and sensory scores of noodles. However, when the crushing time reached 8 h, the breaking rate of noodles decreased (P<0.05) and the swelling rate increased (P<0.05) compared with the 4 h crushing group. This study proved that the addition of defatted rice bran deteriorated the processing characteristics of flour and the edible quality of noodles, and the reduction of rice bran particle size by ultrafine grinding could reduce this deterioration and improve the edible quality of noodles.

Key words： ultra-micronization; defatted rice bran; processing characteristics; moisture migration; noodle quality

Cite this article

HU Han , WANG Yashu , ZHANG Yuxin , QIAN Xin , ZHOU Wenhua . Effects of ultra-micronization defatted rice bran on flour processing characteristics, moisture distribution, and noodle quality[J]. Food and Fermentation Industries, 2023 , 49(13) : 222 -229 . DOI: 10.13995/j.cnki.11-1802/ts.032301

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