Effect of Different Particle Sizes of Rice Bran on Dough Characteristics and Biscuit Quality
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Abstract:
The addition of rice bran to biscuits has become an important direction in the development of nutritious biscuits. In order to evaluate the effects of different particle sizes of rice bran on dough properties and biscuit quality, four different particle sizes (50 mesh, 100 mesh, 150 mesh, and 200 mesh) of rice bran were prepared in this study. The effects on farinograph properties, dough rheology, biscuit texture properties, and sensory quality were investigated. Moreover, the mechanisms of their effects on the sulfhydryl content of gluten, glutenin macropolymer (GMP) content, and microstructure of dough were also preliminarily analyzed. With the decrease in rice bran particle size, the stability and development time of dough decreased and the viscoelastic modulus increased. Reducing the particle size of rice bran improved the textural characteristics of the biscuits, which had a decrease in hardness and chewiness. The fuzzy mathematics sensory score of rice bran biscuits with 200 mesh reached the highest score of 77.02. After adding rice bran, the sulfhydryl contents of gluten gradually increased with the decrease in rice bran particle size, whereas the GMP content gradually decreased and the gluten network structure gradually weakened. This indicated that a smaller rice bran particle size promoted the breakage of gluten disulfide bonds, the depolymerization of GMP, and the decrease in gluten network strength, thus improving the quality of rice bran biscuits. The results of the study provide theoretical guidance to promote the application of rice bran in bakery products such as biscuits.
