Effects of soaked brown rice flour on physicochemical properties of dough and biscuit quality

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2025-05-01 DOI:10.1016/j.jcs.2025.104197

Tianqi Zhang , Shuangqi Tian , Xing'ao Xue , Ziyi Yang , Zhanpeng Liu

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Abstract

The aim of the current study was to examine the physicochemical properties of dough and biscuit quality by adding soaked brown rice flour. For this purpose, the soaked brown rice flour (5–25 %) was added the wheat flour, the results showed that the lipid and ash content presented a significant upward trend with the increase of soaked brown rice flour. Meanwhile, the stability time of the mixed flour increased and degree of softening decreased. The addition of soaked brown rice flour increased the hardness and gumminess of the dough, while the thickness of biscuits showed a downward trend. The diameter and spread ratio of biscuits showed an upward trend. Meanwhile, the lightness value of biscuits decreased from 68.27 to 60.61. After adding soaked brown rice flour, the toughness and crispness of biscuits gradually decreased with the increase of storage time. The biscuits with 5 % soaked brown rice flour were rated the highest for overall acceptability. When the added amount of the soaked brown rice flour in biscuits was 10 %–25 %, the estimated glycemic index (eGI) of biscuits decreased within the range of medium eGI value (55<GI < 70).

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糙米粉浸泡对面团理化性质及饼干品质的影响

本研究的目的是通过添加浸泡过的糙米粉来考察面团的理化性质和饼干的质量。为此，在小麦粉中加入5 ~ 25%的浸泡糙米粉，结果表明，随着浸泡糙米粉量的增加，油脂和灰分含量呈显著上升趋势。同时，混合面粉的稳定时间增加，软化程度降低。浸泡糙米粉的加入提高了面团的硬度和粘性，而饼干的厚度呈下降趋势。饼干的直径和铺展比呈上升趋势。同时，饼干的亮度值从68.27下降到60.61。加入浸泡过的糙米粉后，饼干的韧性和脆度随着存放时间的增加而逐渐降低。含有5%糙米粉的饼干在总体接受度上被评为最高。当饼干中糙米粉的添加量为10% ~ 25%时，饼干的血糖生成指数（eGI）在中等eGI值(55<GI <；70)。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.