Flour characteristics and noodle qualities of wheat flour substituted with germinated brown red rice flours

Abstract

This study was carried out to investigate chemical compositions, flour characteristics and noodle qualities of composite flours containing different amounts of GBR flours (0%, 10%, 30%, 50%) substituted with wheat flour. At the optimal condition (soaking in 4 hours and sprouted in 20 hours), brown red rice (BRR) was germinated, dried and ground to flour. Then, GBR flour was mixed with wheat flour at different percentages in order to analyze flour characteristics and make dry noodles. The noodles were measured cooking time, cooking loss and water absorption. Moreover, BRR and GBR also analyzed chemical compositions. The observation indicated that chemical compositions of BRR and GBR; of the composite flours were significantly different. The flour characteristics had clearly changes, all pasting properties, water absorption index and swelling index were increased by the higher GBR flour supplement. In addition, the cooking time and water absorption were decreased while the cooking loss was increased. The flour which was substituted 10% GBR flour had the best resulting flour characteristics. However, the noodles made from 50% GBR flour supplement, had the most of positive results for cooking quality and sensory evaluation of dry noodles. Keywords: brown red rice, chemical composition, composite flours, flour characteristics, germinated brown red rice, noodles, noodles qualities, optimal condition