Impact of different preparation methods on the properties of brown rice flour and the cooking stability of brown rice noodles and the underlying mechanism: Microstructure, starch-protein distribution, moisture migration

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Sun, Zhouliang;Lyu, Qingyun;Zhuang, Kun;Chen, Lei;Wang, Guozhen;...

通讯作者：

Ding, WP

作者机构：

[Chen, Xi; Lyu, Qingyun; Wang, Guozhen; Chen, Lei; Sun, Zhouliang; Zhuang, Kun; Ding, Wenping] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Lyu, Qingyun] Wuhan Polytech Univ, Food Green Proc Technol & Intelligent Equipment Hu, Wuhan 430023, Hubei, Peoples R China.

[Chen, Xi; Wang, Guozhen; Chen, Lei; Zhuang, Kun; Ding, Wenping] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Hubei, Peoples R China.

[Wang, Yuehui] Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Ding, Wenping] 36 Huanhuzhong Rd, Wuhan 430023, Hubei, Peoples R China.

通讯机构：

[Ding, WP ] 3

36 Huanhuzhong Rd, Wuhan 430023, Hubei, Peoples R China.

语种：

英文

关键词：

Extruded rice bran;Brown rice noodle;Microstructure of brown rice noodle;Moisture migration;Cooking stability

期刊：

LWT

ISSN：

0023-6438

年：

2023

卷：

181

页码：

114697

DOI：

10.1016/j.lwt.2023.114697

基金类别：

National Key Research and Development Program of China [2017YFD0401104-01]

机构署名：

本校为第一机构

院系归属：

食品科学与工程学院

硒科学与工程现代产业学院

摘要：

Brown rice flour (BRF) and corresponding brown rice noodle (BRN) were prepared by different methods and the mechanism of impact of extruded rice bran on cooking stability of BRN was investigated. The particle size distribution, damaged starch content and pasting properties of BRFs were evaluated and the texture properties, microstructure and moisture distribution during cooking of BRNs were investigated. The average particle size and damaged starch of brown rice flour refilled with extruded rice bran (BRF-E) and brown rice flour refilled with nonextruded rice bran (BRF-NE) were obviously less ...

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Impact of different preparation methods on the properties of brown rice flour and the cooking stability of brown rice noodles and the underlying mechanism: Microstructure, starch-protein distribution, moisture migration

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