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

Figures & data

Table 1 Farinograph data of wheat flour containing pre-germinated brown rice-powder added with or without enzyme and emulsifier

Additives	Arrival time(min)	Developmenttime (min)	Stability time(min)	Weakness(BU)	Water absorption (%)
Control	1.8	24.3	29.8	10.0	65.0
PGBR 30	5.0	9.2	6.0	63.3	70.0
PGBR 30 + ENZ	1.7	9.8	8.1	22.5	67.8
PGBR 30 + SE	4.0	6.3	7.0	50.0	70.0
PGBR 30 + MIX	3.5	6.0	6.0	30.0	69.4
Control: Hermes 100%; PGBR 30: Hermes 70% + PGBR 30%; ENZ: Phytase 150 ppm + Hemicellulase 50 ppm; SE: S-1670 0.5%; MIX: Phytase 150 ppm + Hemicellulase 50 ppm + S-1670 0.5%. n = 2.

Table 2 Viscoelastic properties of wheat dough containing pre-germinated brown rice-powder added with or without enzyme and emulsifier

Additives	Stress g (10^2 N/m^2)	Modulus of elasticity(10^4 N/m^2)	Viscosity coefficients(10^4 N/sm^2)
Control	157.5^b	5.10^b	1.33^a
PGBR 30	203.1^e	5.85^d	1.39^b
PGBR 30 + ENZ	167.1^c	4.77^a	1.43^c
PGBR 30 + SE	185.9^d	5.76^c	1.54^d
PGBR 30 + MIX	141.2^a	5.12^b	1.34^a
Values followed by the same letter in the same column are not significantly different at P < 0.05. The dough was mixed for 10 min in a farinograph. Abbreviations are the same as in Table 1. n = 3.

Table 3 Effects of pre-germinated brown rice-powder and various additives on the maturity of dough samples

	R (BU)			E (cm)			R/E (BU/cm)
Sample	45	90	135	45	90	135	45	90	135
Control	387.5ab	526.3a	504.3a	19.3c	17.9c	16.4d	20.1a	29.4a	30.9a
PGBR 30	631.2c	703.3b	709.7b	9.7a	9.6a	8.7a	65.5c	74.9c	86.1c
PGBR 30 + ENZ	374.0a	564.3a	508.3a	13.4b	11.4b	11.8c	28.2b	49.8b	43.0ab
PGBR 30 + SE	452.0b	542.0a	570.0a	14.2b	11.1b	11.4bc	31.9b	50.1b	50.8b
PGBR 30 + MIX	410.0ab	563.2a	597.3a	12.8b	11.6b	10.3b	32.3b	48.8b	58.1b
R, resistance to extensibility; E, extensibility. Abbreviations are the same as in Table 1. n = 2.

Figure 1 Fermentation of doughs with pre-germinated brown rice-powder added with or without enzyme and emulsifier. Abbreviations are the same as in Table 1. n = 3. Values followed by the same letter after fermentation for 180 min are not significantly different (P < 0.05).

Figure 2 SEM images of doughs with pre-germinated brown rice-powder added with or without enzyme and emulsifier. The dough was mixed for 10 min in a farinograph. Abbreviations are the same as in Table 1.

Figure 3 Bread qualities of bread samples containing 30% pre-germinated brown rice-powder added with or without enzyme and emulsifier. Abbreviations are the same as in Table 1. n = 3. Values followed by the same letter are not significantly different (P < 0.05)

Figure 4 Cross-sectional views of bread made with pre-germinated brown rice substitution for wheat flour with or without enzyme and emulsifier. Abbreviations are the same as in Table 1.