Study On The Characteristic Index Analysis,processing Method And Properties Of Brown Rice Flour For Brown Rice Noodles

Compared with polished white rice,brown rice has higher nutritional value.However,brown rice contains more fiber,and its "branch feeling" affects the taste of brown rice food.In addition,the high fat content in brown rice can easily lead to oxidative rancidity of brown rice food,which is not conducive to the long-term storage of brown rice food.The research and development of brown rice products in China started late,and the staple food of brown rice is lacking.Therefore,this research aims to develop a brown rice flour for brown rice noodles,so as to improve the processing level of brown rice staple products and provide some guidance for the production of brown rice flour for brown rice noodles.The main research contents and results are as follows:(1)Eight different varieties of brown rice were selected,and the physicochemical properties and gelatinization properties of different varieties of brown rice flour were determined,and the texture properties,cooking properties and sensory quality of brown rice noodle were measured.The relationship between the physicochemical properties of brown rice flour and brown rice noodle was obtained by correlation analysis.The results showed that there were significant differences in the physicochemical components of different varieties of brown rice flour.The results of correlation analysis showed that the amylose content of brown rice flour was significantly negatively correlated with the breaking rate of brown rice noodles(p<0.01),and positively correlated with cohesiveness and chewiness(p<0.05).The total starch of brown rice flour was significantly positively correlated with the recovery of brown rice noodle(p<0.01),and the total dietary fiber content of brown rice flour was negatively correlated with the viscosity of brown rice noodle(p<0.05).According to the results of correlation analysis and sensory scoring,Zhenzhu rice was selected for research in the following chapters.(2)With the selected Zhenzhu rice as the research object,the brown rice flour was prepared by the combination of back-adding and semi-dry method.The gelatinization properties,hydration properties,thermal properties of three kinds of brown rice flours,as well as the texture properties,crystallization properties and sensory evaluation of brown rice noodles were studied.The changes of volatile organic compounds in different brown rice flours and brown rice noodles were studied with white rice flour and white rice noodle as control.The results showed that the two methods of back-adding brown rice flour had higher setback,and the water solubility of brown rice flour could be reduced by crushing and back-adding extruded rice brown.The hardness of brown rice noodles prepared by extruding and back-adding brown rice flour was higher,chewiness was better,blue value of soup extract was lower and the sensory score was highest.In addition,the types and contents of volatile organic compounds in three types of brown rice flours and brown rice noodles were significantly higher than those in white rice flour and white rice noodle,and there were significant differences in volatile organic compounds in different rice flours and rice noodles.(3)The effects of different soaking time of rice on the properties of the brown rice flour prepared by the semi-dry method combined with extruded rice bran back-adding and the quality of brown rice noodle were studied.The results showed that with the prolongation of rice soaking time,the particle size of the brown rice flour gradually decreased,and the damaged starch content also decreased.When the soaking time reached40 min,the particle size basically no longer decreased.The water absorption index and expansion potential of brown rice flour increased first and then tended to be stable with the prolongation of soaking time,while the water solubility index gradually decreased with the prolongation of soaking time.In addition,the crystallinity of brown rice noodle first decreased and then increased with the prolongation of rice soaking time(except 0 min).(4)The relationship between the microstructure of brown rice noodles prepared by back-adding method(extruded and nonextruded rice bran)and brown rice flour with full pulverization and its water migration and texture characteristics during cooking was studied.The relationship between the microstructure of brown rice noodles prepared by back addition method(extruded puffed rice bran and un-extruded puffed rice bran)and full pulverization method with its water migration and texture characteristics during cooking was studied.The results showed that the brown rice noodle prepared by extruded rice bran back-adding method had a more compact microstructure,higher hardness and better chewiness in its texture properties,while the brown rice noodle prepared by the fully pulverized brown rice had a relatively loose structure,and the hardness changes rapidly and the chewiness is poor with the extension of cooking time.