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Application of Pregerminated Brown Rice for Breadmaking

¹Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University, Sakai, Osaka 599-8531, Japan. ²Department of Life and Health Sciences, Hyogo University of Teacher Education, 942-1, Shimokume, Yashiro, Hyogo 673-1494, Japan. ³Domer, Inc., Ueda, Nagano 386-0027, Japan. ⁴Graduate School of Agriculture Sciences of Functional Foods, Shinshu University, Kamiina, Nagano 399-0045, Japan. ⁵Corresponding author. Phone: +81-72-254-9459. Fax: +81-72-254-9921. E-mail: morita@biochem.osakafu-u.ac.jp

Pregerminated brown rice (PGBR) prepared by immersing in water was used for breadmaking, and effects on the dough properties and bread qualities were studied to compare with the ungerminated brown rice (BR). The substitution of BR or PGBR for wheat flour produced smaller specific volume in bread than in the control bread without BR or PGBR along with the increasing amount of substitution. However, the bread samples containing BR or PGBR suppressed staling during storage. The improving effect was especially obvious for substitutions of 10 and 20% PGBR as compared with BR. PGBR made viscous dough and retarded the staleness of bread compared with BR. γ-Aminobutyric acid and oryzanol did not contain in the final BR and PGBR substituted bread, and phytic acid was decomposed ≈54 and 45% for 30% BR and 30% PGBR substituted breads, respectively. But ferulic acid was quite stable in the final baked product. As a result, substitution of PGBR for wheat flour improved the bread quality.