Optimization of Processing Technology of Whole Grain Germinated Brown Rice Tough Biscuit

SUN Ying; LI Xin; LIU Yanxiang; GUAN Lina; ZHANG Ying; ZHANG Duqin

doi:10.13386/j.issn1002-0306.2021060029

Volume 43 Issue 5

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(5): 182-190. > DOI: 10.13386/j.issn1002-0306.2021060029

SUN Ying, LI Xin, LIU Yanxiang, et al. Optimization of Processing Technology of Whole Grain Germinated Brown Rice Tough Biscuit[J]. Science and Technology of Food Industry, 2022, 43(5): 182−190. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060029.

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Optimization of Processing Technology of Whole Grain Germinated Brown Rice Tough Biscuit

SUN Ying^1,,
LI Xin^{1, 2},
LIU Yanxiang^2, ,,
GUAN Lina^{1, 2},
ZHANG Ying¹,
ZHANG Duqin²

1.
College of Tourism and Cooking, Harbin University of Commerce, Harbin 150028, China
2.
Institute of Cereal Processing Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China

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Received Date: June 02, 2021
Available Online: January 03, 2022

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Abstract

Abstract

In order to expand the utilization of germinated brown rice and enrich the types of whole grain food, germinated brown rice flour was used in biscuits instead of some wheat flour. The effects of formula and baking process parameters on the quality characteristics of tough biscuits were studied, and the manufacturing process of biscuits was optimized. The results showed that with the increase of germinated brown rice flour, the color of biscuits decreased, the hardness increased, and the ductility and sensory score increased first and then decreased. When the amount of butter was increased, the change of ductility and bulkiness was small. The hardness and ductility increased with the addition of sugar powder. The hardness and adhesion decreased gradually with the increase of the amount of whole egg liquid. After formula optimization, when germinated brown rice flour: low gluten wheat flour, butter, sugar powder and whole egg liquid were added 57:43, 36%, 25% and 20% respectively, the sensory score of biscuit was the highest, which was 90.7. With the increase of surface fire and primer temperature, the color of biscuits gradually deepened, and the sensory score increased first and then decreased; With the extension of baking time, the color gradually deepened and the hardness increased; After orthogonal optimization, when the surface fire, primer and time parameters were 190 ℃, 190 ℃ and 13 min respectively, the biscuit had golden color, crisp and delicious, moderate sweetness, and the highest sensory score of biscuit was 91.6. This experimental study can provide a theoretical basis for the development of whole grain baking products.
- whole grain germinated brown rice,
- tough biscuit,
- quality characteristics,
- process optimization

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