Application of Pregerminated Brown Rice for Breadmaking

Abstract

Pregerminated brown rice (PGBR) prepared by immersing in water was used for breadmaking, and effects on the dough properties and bread qualities were studied to compare with the ungerminated brown rice (BR). The substitution of BR or PGBR for wheat flour produced smaller specific volume in bread than in the control bread without BR or PGBR along with the increasing amount of substitution. However, the bread samples containing BR or PGBR suppressed staling during storage. The improving effect was especially obvious for substitutions of 10 and 20% PGBR as compared with BR. PGBR made viscous dough and retarded the staleness of bread compared with BR. γ‐Aminobutyric acid and oryzanol did not contain in the final BR and PGBR substituted bread, and phytic acid was decomposed ≈54 and 45% for 30% BR and 30% PGBR substituted breads, respectively. But ferulic acid was quite stable in the final baked product. As a result, substitution of PGBR for wheat flour improved the bread quality.

Influence of germination time of brown rice in relation to flour and gluten free bread quality

“…At bread level, Han et al (2012) found that rice lines with low water absorption produce fresh bread with a suitable volume and firmness. Presumably, that effect could explain texture improvement observed when partial replacement of wheat flour with germinated rice and pregerminated rice (Charoenthaikij et al 2010b;Watanabe et al 2004). It is interesting to notice that WHC of the soaked sample was significantly lower than that of samples germinated for 12 h and 24 h. Again, this result could be explained due to α amylase action that takes some time to degrade intact starch granules, changing its structure.…”

“…Germinated brown rice flour (GBRF) and germinated glutinous brown rice flour have been used as functional food ingredients in breadmaking (Charoenthaikij et al 2010a(Charoenthaikij et al , b, 2012Watanabe et al 2004), due to its high content in bioactive compounds such as γ-aminobutiric acid and antioxidants such as phenolic compounds, γ-oryzanol and vitamin E (Cáceres et al 2014). The benefits of these bioactive compounds include regulation of blood pressure and heart rate, alleviation of pain and anxiety, inhibition of cancer cell proliferation, and protection for oxidative stress (Oh and Oh 2004).…”

“…The benefits of these bioactive compounds include regulation of blood pressure and heart rate, alleviation of pain and anxiety, inhibition of cancer cell proliferation, and protection for oxidative stress (Oh and Oh 2004). Despite their nutritional benefits, germinated brown rice flour, pregerminated brown rice flour and germinated glutinous brown rice flour have been only used for partial substitution (10-30 %) of wheat flour in breadmaking (Charoenthaikij et al 2010a(Charoenthaikij et al , b, 2012Watanabe et al 2004). This practice produces changes in the rheological properties of the batter, modifying dough handling, besides an improvement of crumb texture, increase of gas production during fermentation and retard bread staling (Charoenthaikij et al 2010b;Watanabe et al 2004).…”

“…Despite their nutritional benefits, germinated brown rice flour, pregerminated brown rice flour and germinated glutinous brown rice flour have been only used for partial substitution (10-30 %) of wheat flour in breadmaking (Charoenthaikij et al 2010a(Charoenthaikij et al , b, 2012Watanabe et al 2004). This practice produces changes in the rheological properties of the batter, modifying dough handling, besides an improvement of crumb texture, increase of gas production during fermentation and retard bread staling (Charoenthaikij et al 2010b;Watanabe et al 2004). The late benefit likely related to the alfa-amylase action forming low molecular weight dextrin that could inhibit amylopectin retrogradation (Gray and Bemiller 2003).…”

Germinated brown rice as a value added rice product: A review

“…In addition, sterilization treatment of GBR-a standard process for commercialized GBR products to reduce micro-organisms-results in an increased amount of glutamic acid, alanine, and glycerin which produce a sweeter and more enhanced flavor as compared to the ordinary brown rice (Ohtsubo et al 2005). Watanabe et al (2004) showed that the substitution of brown rice or GBR for wheat flour lowered specific volume of bread more than the control bread without brown rice (BR) or GBR with increasing amounts of substitution. The improving effect was more obvious for 10 or 20% GBR than for BR.…”