Quality Assessment of Germinated Japonica Rice Grain Bread

• Main Authors: su-hung lien, 連書鋐
• Other Authors: 林麗雲 博士
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/99302179725057539235

碩士 === 弘光科技大學 === 食品科技所 === 102 === Abstract Taiwan rice on the 11th (TJ11) and on the 16th of this study germination of different varieties (TJ16) (Scientific name: Oryza sativa japonica 11、16)，for anti-oxidative capacity (reducing power、DPPH radical scavenging activity and chelating ferrous analysis ions) and GABA content and so on. The experimental results of the screening shell japonica 1.5 cm bud highest value of GABA, and then be replaced by a dry milling flour (the ratio was 15%、20%、25% and 30%) make a toast，and as a control group of white toast，general composition、physical properties、taste quality、aroma components、storage test and sensory analysis。 In general component analysis can be found in 30% germination taikeng on the 11th and the 16th of rice toast ash and crude fiber content which were higher than white bread，crude fiber 3 times higher than white bread more in line with modern health orientation，Soluble sugars、nucleotides and free amino acids of flavor analysis shows germination Taiwan rice flour were several times higher than the value of white bread；glucose content is 3 to 5 times the white bread and 30% on the 16th of rice germination taikeng higher than white bread toast maltose 30 times，30% germination of rice toast Taikeng 11 to 80 times higher than maltose，germination Taikeng 11、16 rice toast nucleotide content 5'-CMP、5'-GMP、 5 '- UMP were higher than white bread，rice flour visible to add help to improve the germination of fresh sweet chieftain。 Analysis of the functional components at the highest levels of 30% for rice germination Taikeng the 11th toast their GABA content of up to 1.28mg/g，sprouted grain toast Taikeng the 16th there were 1.17mg/g，not sub-acid content than white more than six times higher toast，white toast ferulic acid were found to no germination taikeng the 11th rice toast content 41.57mg/g，while the germination taikeng the 16th rice toast content 77.30mg/g。Antioxidant capacity of ethanol or water extraction units with sprouted rice flour to replace high-gluten flour content has improved its antioxidant capacity、DPPH radical scavenging activity、reducing power and ferrous ion chelating ability，respectively 1.3 times higher than white bread、1.5 times more than 1.7 times and 2 times，the experimental results add germinate Taikeng 11、16 rice flour to replace high-gluten flour toast，the higher the antioxidant content greater ability for human health benefits。 Physical and chemical properties analysis of different amounts of rice germination Taikeng 11、16 toast than able to meet the volume in line with toast scoring eight points，six texture analysis analytical value increases during storage,、hardness、elasticity、chewiness、the degree of cohesion and plastic are degrees of increased resilience and reduced increases during storage。Add germination Taikeng 11、16 toast rice flour in the recipe，there is the effect of increasing the acidic smell the aroma constituents。Find bread store to four days，white toast、15% and 20% germination taikeng 11、16 moldy grain toast obviously started in the storage test conditions, whereas more than 20% germination taikeng 11、16 toast the moldy rice less obvious conditions，which related to the higher water activity。Sensory evaluation results of 15% to 20% germination taikeng toast rice flour，No.11、16，have a higher acceptance。The results of this study are expected to improve nutrition toast，they can offer consumers a new choice for health-baked products。 Keywords :,Bread、 Japonica、 germinated、γ-aminobutyric acid