Study on the influence and control of different processing methods on the quality characteristics of brown rice cake

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Abstract
BACKGROUND: To enhance the taste and flavor quality of brown rice cake, various processing methods are employed, including internal enzyme germination modification, extrusion, stabilization of rice bran, exogenous enzyme hydrolysis, and backfilling. This study aimed to compare the texture, volatile flavor substances, taste changes, and internal texture structure of brown rice cakes subjected to different modification treatments, thereby clarifying the impact of these treatments on the overall quality of the brown rice cake. RESULTS: Following extrusion and enzymatic hydrolysis, the characteristic viscosity and disintegration value of brown rice flour decreased, while the recovery value and gelatinization temperature increased significantly. This resulted in a notable improvement in the thermal stability of the rice flour. Fourier‐transform infrared spectroscopy analysis revealed that the modification treatments altered the structures of cellulose and starch, increased the hydrophilic group –OH, and enhanced the cooking properties of brown rice. Compared with untreated brown rice, germination, extrusion combined with enzymatic hydrolysis significantly changed the starch and cellulose structure of the brown rice cake. At a 20° diffraction angle, the relative crystallinity of Daohuaxiang and Xiaozhan 919 brown rice cakes increased from 33.06% to 41.43% and from 23.47% to 24.95%, respectively. CONCLUSION: 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.

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