Palatable and Bio-Functional Wheat/Rice Products Developed from Pre-Germinated Brown Rice of Super-Hard Cultivar EM10

@article{Nakamura2010PalatableAB,
  title={Palatable and Bio-Functional Wheat/Rice Products Developed from Pre-Germinated Brown Rice of Super-Hard Cultivar EM10},
  author={Sumiko Nakamura and H. Satoh and K. Ohtsubo},
  journal={Bioscience, Biotechnology, and Biochemistry},
  year={2010},
  volume={74},
  pages={1164 - 1172}
}
It became possible to produce high-quality and bio-functional wheat/rice bread and wheat/rice noodles by blending, pre-germinated and cooked brown rice of a super-hard cultivar with wheat flour. Super-hard rice (SHR) is not suitable for table rice because of its low palatability. Nevertheless, it was found to be suitable as a blending material for bread-making or noodle-making due to its hard texture and high content of resistant starch. We developed a novel rapid germination method to improve… Expand
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