Effects of Rice Gel Prepared from Lactic Acid Bacteria-Fermented Brown Rice on the Quality of Brown Rice Bread

抄録

【Purpose】 Brown rice is rich in fiber and micronutrients but has poor texture and processing properties for bread-making. Fermentation with lactic acid bacteria (LAB) is a promising way to improve its usability. This study investigates how rice gel derived from LAB-fermented brown rice influences the quality of brown rice bread. The study focuses on fermentation effects on starch structure and bread texture to promote brown rice use in gluten-free products.【Methods】Brown rice was first fermented with LAB. The fermented brown rice was observed using scanning electron microscopy (SEM) to assess changes in surface morphology and starch granules. To investigate the physicochemical modifications in starch, the apparent amylose content was determined, and gelatinization and retrogradation behavior were analyzed by DSC and rheological test. Rice gel was made by shearing cooked fermented rice and storing it at 4°C to induce starch recrystallization. The resulting gels were analyzed by XRD and FT-IR to assess crystallinity and molecular order. Finally, brown rice bread was baked using the gel made by LAB-fermented brown rice, and its textural properties and quality changes during storage were assessed. 【Results】Lactic acid bacteria fermentation may affect the surface morphology of brown rice and change starch properties such as gelatinization and retrogradation behavior. However, further detailed analyses are ongoing to verify these effects and their underlying mechanisms.