Study on the influence and control of different processing methods on the quality characteristics of brown rice cake
Germination treatment effectively improved the flavor quality and recovery characteristics of brown rice cake. Extruding rice bran treated with enzymatic hydrolysis and backfilling the brown rice cake significantly enhanced its texture and pore structure. Combining these two processing methods has the potential to comprehensively improve the quality characteristics of brown rice cake. © 2025 Society of Chemical Industry.
Authors
- Ni Miao
- Yanxiang Liu (ORCID: https://orcid.org/0000-0002-3715-8325)
- Bin Tan (ORCID: https://orcid.org/0000-0002-1707-3148)
- Xinyi He (ORCID: https://orcid.org/0000-0001-8802-4274)
- Ming Liu (ORCID: https://orcid.org/0000-0003-3511-2267)
- Benxu Yang
Institutions
- Tianjin Agricultural University (CN)
- Tianjin University of Science and Technology (CN)
- Tianjin Economic-Technological Development Area (CN)
- Academy of National Food and Strategic Reserves Administration (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-08-12
- DOI
- https://doi.org/10.1002/jsfa.70051
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00