Pre-Germinated Brown Rice Substituted Bread: Dough Characteristics and Bread Structure

Morita, Naofumi; Maeda, Tomoko; Watanabe, Michiyo; Yano, Shirou

doi:10.1080/10942910601183643

Cited by 19 publications

(16 citation statements)

References 23 publications

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“…In particular, the link between oxidative stress and many chronic diseases is widely acknowledged, and GBR could affect the course of such oxidative stress-related diseases. Already, there have been reports of successful incorporation of GBR into food products like bread, and consumer willingness to purchase the products is encouraging [97–99]. Development of such products may bring closer the benefits of GBR to a wide range of people as suggested by Patil and Khan [17].…”

Section: Discussionmentioning

confidence: 99%

Antidiabetic Properties of Germinated Brown Rice: A Systematic Review

Imam

Azmi

Bhanger

et al. 2012

Evidence-Based Complementary and Alternative Medicine

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Diet is an important variable in the course of type 2 diabetes, which has generated interest in dietary options like germinated brown rice (GBR) for effective management of the disease among rice-consuming populations. In vitro data and animal experiments show that GBR has potentials as a functional diet for managing this disease, and short-term clinical studies indicate encouraging results. Mechanisms for antidiabetic effects of GBR due to bioactive compounds like γ-aminobutyric acid (GABA), γ-oryzanol, dietary fibre, phenolics, vitamins, acylated steryl β-glucoside, and minerals include antihyperglycemia, low insulin index, antioxidative effect, antithrombosis, antihypertensive effect, hypocholesterolemia, and neuroprotective effects. The evidence so far suggests that there may be enormous benefits for diabetics in rice-consuming populations if white rice is replaced with GBR. However, long-term clinical studies are still needed to verify these findings on antidiabetic effects of GBR. Thus, we present a review on the antidiabetic properties of GBR from relevant preclinical and clinical studies, in order to provide detailed information on this subject for researchers to review the potential of GBR in combating this disease.

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Section: Discussionmentioning

confidence: 99%

Antidiabetic Properties of Germinated Brown Rice: A Systematic Review

Imam

Azmi

Bhanger

et al. 2012

Evidence-Based Complementary and Alternative Medicine

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“…The extrudated bread was shown to be sweeter and equivalently palatable as a result of the organoleptic test (Ohtsubo et al 2005). Morita et al (2007) used various additives for making GBR breads and evaluated suitable combinations of GBR and additives for bread making to provide GBR bread with high functional properties. The 30% of the wheat flour was substituted with GBR (GBR 30), and they found that combined additions of phytase (PHY), hemicellulase (HEM) and sucrose fatty acid ester (SE) to GBR 30 improved the bread qualities with more suitable dough properties as compared with sample without additives.…”

Section: Gbr and Extrusion Cookingmentioning

confidence: 99%

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

2011

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“…Recently, researches have focused on producing GBR by soaking method and improving GABA content in GBR (Suzuki and Maekawa 1999;Morita et al 2007). Saikasa et al 1994 described the accumulation characteristics of GABA in ten rice cultivars with water soaking.…”

Section: Introductionmentioning

confidence: 99%

Study on the optimal moisture adding rate of brown rice during germination by using segmented moisture conditioning method

et al. 2015

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The aim of this study was to find out the optimal moisture adding rate of brown rice during the process of germination. The process of water addition in brown rice could be divided into three stages according to different water absorption speeds in soaking process. Water was added with three different speeds in three stages to get the optimal water adding rate in the whole process of germination. Thus, the technology of segmented moisture conditioning which is a method of adding water gradually was put forward. Germinated brown rice was produced by using segmented moisture conditioning method to reduce the loss of water-soluble nutrients and was beneficial to the accumulation of gamma aminobutyric acid. The effects of once moisture adding amount in three stages on the gamma aminobutyric acid content in germinated brown rice and germination rate of brown rice were investigated by using response surface methodology. The optimum process parameters were obtained as follows: once moisture adding amount of stage I with 1.06 %/h, once moisture adding amount of stage II with 1.42 %/h and once moisture adding amount of stage III with 1.31 %/h. The germination rate under the optimum parameters was 91.33 %, which was 7.45 % higher than that of germinated brown rice produced by soaking method (84.97 %). The content of gamma aminobutyric acid in germinated brown rice under the optimum parameters was 29.03 mg/100 g, which was more than two times higher than that of germinated brown rice produced by soaking method (12.81 mg/100 g). The technology of segmented moisture conditioning has potential applications for studying many other cereals.

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Pre-Germinated Brown Rice Substituted Bread: Dough Characteristics and Bread Structure

Cited by 19 publications

References 23 publications

Antidiabetic Properties of Germinated Brown Rice: A Systematic Review

Antidiabetic Properties of Germinated Brown Rice: A Systematic Review

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

Study on the optimal moisture adding rate of brown rice during germination by using segmented moisture conditioning method

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