Quality Characteristics of germinated glutinous rice grain bread

• Main Authors: CHUANG YING CHU, 莊英珠
• Other Authors: 林麗雲
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/65382866042485742551

碩士 === 弘光科技大學 === 食品科技所 === 101 === In recent years, Taiwan's diet fast food culture by western influence, especially baked goods well received by consumers, resulting in rice consumption has gradually reduced the phenomenon. Therefore, this study was to investigate in baked foods rich in physiologically active ingredient added germinated glutinous rice grain powder, research and development to meet the health needs of the people of the baked goods. Take germination to 15 mm of the germinated japonica glutinous rice grain powder and germinated indica glutinous rice grain powder respectively, 15%, 20%, 25% and 30% instead of high gluten flour bread, for general ingredients, taste nature, functional ingredients, antioxidant properties, physicochemical properties, flavor components, storage analysis and consumer sensory evaluation test. The results showed that the proportion of added germinated glutinous rice grain powder increased to 30%, the product ash content is 1.2 times the white bread, crude fiber is about 3.4 times higher than white bread, white bread crude fat content of only 3/4, clear low. Taste nature, the product of soluble sugars, nucleotides and free amino acids were added sprouted glutinous rice powder with the increase was significantly higher than the proportion of white bread. Add 30% germinated glutinous rice grain powder bread prepared nucleotide 5'-IMP, 5'-GMP and 5'-UMP content of white bread 2 times higher than the total free amino acid content of up to 1.5 times more than white bread. Functional ingredients, GABA increased with the increase of germinated glutinous rice grain powder increased significantly, GABA content of 30% germinated japonica glutinous rice grain powder bread and germinated indica glutinous rice grain powder bread contents were 1.10 mg /g and 1.09 mg /g. Also detected high levels of ferulic acid and rutin and quercetin, and gallic acid content is 22 times higher than white bread. Antioxidant capacity of either ethanol or water extraction results with the addition of germinated glutinous rice powder to improve its antioxidant effect increased significantly. Aroma constituents from the results, add sprouted germinated japonica glutinous rice grain powder and glutinous rice powder sprout prepared in the toast, toast aroma components for increasing the no significant results. Sensory analysis showed that the average consumer on the color, flavor, taste of the sensory evaluation, an acceptable level to replace 15% to 20% germinated japonica glutinous rice grain powder and germinated indica glutinous rice grain powder sprout the bread was better prepared. Keywords : γ-aminobutyric acid, Japonica glutinous rice grain , Indica glutinous rice grain, Bread.