Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour

The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety （Oryza sativa L. subsp. indica var. Mottaikaruppan） were steeped in distilled water （12 h, 30°C） and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2：1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber （0.62%）, insoluble dietary fiber （3.95%）, total dietary fiber （4.57%） and free amino acid content （0.64 g/kg） than those in wheat bread （0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively）.

Effects of non-starch polysaccharides from pure wheat malt beer on beer quality,in vitro antioxidant,prebiotics,hypoglycemic and hypolipidemic properties

Pure wheat malt beer (PWMB) with potentially functional properties may attract consumer interest.To explore the functional properties of non-starch polysaccharides (NSPs) in PWMB,NSPs were extracted from PWMB and separated into PWMB non-starch polysaccharides-1 (PNSP-1) and PWMB non-starch polysaccharides-2 (PNSP-2) by Q-Sepharose Fast Flow column.PNSP-1 exhibited more effects on increasing the viscosity of beers,which had higher purity of 92.58% containing 88.53% arabinoxylan with arabinose/xylose (A/X) 0.60 and 2.78% β-glucan but no glucomannan and mannan;while PNSP-2 showed greater effects on promoting beer haze and foam retention,which had more diverse NSPs including 46.03% arabinoxylan with A/X 1.13,41.47% arabinogalactan,10.26% glucomannan,and 2.70% mannan but no β-glucan.Diversity of sugar composition resulted in a better antioxidant capacity of PNSP-2.NSPs proliferated Lactobacillus casei LC6117 and LC0331,but did not promote L.plantarum LP-28 and L.fermentium LF-2H.PNSP-2 was also utilized by L.rhamnosus SRG.PNSP-2 had better effects on prebiotics activities.PNSP,PNSP-1 and PNSP-2 all exhibited mild inhibitory effects on α-glucosidase and lipase but not on α-amylase,and showed a binding capacity to fat and cholesterol.This work is of great reference significance for improving the viscosity,haze,foam retention and health value of wheat beer.