Effect of Black Rice Spent Grain Addition on Quality and Physiological Activity of Steamed Bread

Compared with the wheat steamed bread, this article was to explore the quality (color difference, structure, texture, sensory evaluation, etc.) and physiological activity (antioxidant properties, in vitro digestive characteristics and glucose production index) of the steamed breads with different ratios of black rice spent grains (BRSG). The results showed that BRSG had significant effects on the specific volume, color difference, structure and texture of steamed bread (P<0.05). When the BRSG addition amount was 5%, the BRSG steamed bread had better morphology and odor and taste and more popular than those of wheat steamed bread. The polyphenol content (0.066~0.088 mg/g), flavonoid content (0.266~0.379 mg/g), DPPH radical scavenging rate (25.1%~70.4%) and ABTS⁺ radical scavenging rate (37.4%~71.6%) of BRSG steamed bread increased significantly (P<0.05) with the increase of BRSG addition. Meanwhile, BRSG could improve the content of resistant starch in steamed bread, when the addition amount was 15%, the content of resistant starch increased by 1.49 times, which could be suitable for the preparation of resistant starch products. In addition, it could lower the glycemic index and apply to the preparation of auxiliary hypoglycemic products.