Abstract:In this study, rice flour was prepared from fresh brown rice with different degrees of processing, and the basic nutritional quality, vitamins, microelements, amylose, thermal characteristics, rheological characteristics and sensory quality of rice flour with different grades of fresh brown rice were compared. It was found that, in addition to carbohydrate and microelement Cr, with the improvement of processing degree, the embryo retention rate decreased and the basic nutritional value of brown rice was seriously lost. The fat content and ash content of rice flour prepared by brown rice were nearly 3 times those of white rice flour, and the protein content of wheat flour was up to 8.13 g/100 DM, and the contents of vitamin B1 and B3 were 133.74 μg/100 DM and 3.39 mg/100 DM, respectively, which were 7.5 times and 10.6 times those of white rice flour, respectively. The over processed white rice flour and white rice flour had better thermal characteristics and sensory evaluation due to their high amylose content (24.35% and 23.50%, respectively). A comprehensive comparison showed that the edible and nutritional characteristics of 5-cent white rice flour were best, and the content of Zn was the highest, which was 18.65 mg/kg (DM). The apparent viscosity of 5-cent white rice flour was similar to that of white rice flour, and the rice paste state was better, which was suitable for the development of supplementary rice flour products.
