富铬发芽糙米粉性质分析及其在馒头中的应用研究

目的 探究富铬发芽对糙米粉性质的影响及其应用特性研究。方法 通过单因素实验明确发芽糙米中有机铬最佳富集工艺, 对普通糙米粉、普通发芽糙米粉、富铬发芽糙米粉的热力学性质、结晶结构、短程有序结构、水解氨基酸总含量及表面微观结构进行比较。将富铬发芽糙米粉应用于馒头制作, 并对糙米馒头的质构分析、感官评分进行研究。结果 糙米在浸泡时间12 h、发芽温度30℃、三氯化铬溶液质量浓度为80 mg/L时, 有机铬含量达到最高0.266mg/kg, 此时有机铬转化率为50.7%。富铬发芽糙米粉与普通糙米粉相比, 糊化焓值升高14.49%。水解氨基酸总含量升高3.37%。在小麦粉中添加20%比例富铬发芽糙米粉使馒头的硬度升高52.30%, 胶黏性升高30.64%, 咀嚼性升高32.21%, 弹性降低32.30%。此时糙米馒头的感官评分最高, 为87.7分, 最易被人们接受。结论 富铬发芽过程并未改变糙米粉的理化性质, 20%糙米粉添加比例接受度最高, 这可为富铬发芽糙米粉的应用提供参考依据。

Properties analysis of chromium-rich germinated brown rice flour and its application in steamed buns

Objective To Investigate the changes in physicochemical properties of brown rice and its application characteristics after chromium-rich germination process. Methods The best enrichment process of organic chromium in germinated brown rice was clarified by single factor experiment, and the thermodynamic properties, crystalline structure, short-range ordered structure, total content of hydrolyzed amino acids and surface microstructure of common brown rice flour, common germinated brown rice flour and chromium-rich germinated brown rice flour were compared. The chrome-rich germinated brown rice flour was used in the production of buns, and the texture analysis and sensory score of brown rice buns were studied. Results The brown rice reached a maximum of 0.266 mg/kg of organic chromium at a germination temperature of 30°C for 12 h and a mass concentration of 80 mg/L of chromium trichloride solution, which resulted in a conversion rate of 50.7%. Chromium-rich germinated brown rice flour has 14.49% higher enthalpy of pasting compared to regular brown rice flour. The total content of hydrolyzed amino acids was 3.37% higher. The addition of 20% of chromium-rich germinated brown rice flour to wheat flour increased the hardness of steamed buns by 52.30%, increased the stickiness by 30.64%, increased the chewiness by 32.21%, and decreased the elasticity by 32.30%. At this point, brown rice buns had the highest sensory score of 87.7, making them the most acceptable to people. Conclusion The chromium-rich germination process does not change the physicochemical properties of brown rice, which provides a reference for the application of chrome-rich germinated brown rice flour.