Quality Characteristics of Healthy Bread Produced from Germinated Brown Rice, Germinated Mung Bean, and Germinated White Kidney Bean
Open accessAbstract
Germinated grains and pulses are known as sources of bioactive compounds that provide beneficial effects for human health. Moreover, germination improves their protein digestibility and biological properties. This research aimed to investigate the physicochemical properties of the composite flour made by blending germinated brown rice (GBR), germinated mung bean (GMB), and germinated white kidney bean (GWKB) at the ratio of 1:1:1. Additionally, the quality of bread made by substituting the composite flour for wheat flour at 25%, 30%, 35%, and 40% (w/w) was assessed. The results showed that the composite flour had significantly higher amounts of fat, protein, crude fiber, ash, GABA, and total phenolic content than wheat flour. The antioxidant capacity, calculated as vitamin C equivalent antioxidant capacity (VCEAC), of the composite flour was 42.86 mg/100 g, which was twice that of wheat flour. The pasting properties of the GBR, GMB, and GWKB flours, including the composite flour were considerably different from those of wheat flour. Based on this study, the optimized level of the composite flour substitution was 25 g per100 g of wheat flour. The wheat composite flour bread showed higher levels of beneficial components, such as protein, minerals, gamma-aminobutyric acid (GABA) and polyphenols, and antioxidant capacity, than the control bread. Bread made with a 25% substitution of composite flour had a more yellow hue than the control wheat bread, but there was no discernible difference in the loaf's specific volume, density, and firmness.
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Compared with traditional wheat-based formulations or rice-based gluten-free products, adding bean flour enhances nutritional properties, especially protein content and dietary fiber.
“Compared with traditional wheat-based formulations or rice-based gluten-free products, adding bean flour enhances nutritional properties, especially protein content [41,44,[103][104][105][106][107][108][109] and dietary fiber [42,43,103,109,110].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [103]
Section 4.1 reports that bread with 25% composite flour had significantly higher protein and crude fiber than control wheat bread. The composite contained germinated brown rice as well as bean flours, so the study does not isolate the effect of adding bean flour or compare the bread with rice-based gluten-free products. (LLM, conf=0.84)
Experimental — accuracy not yet measuredFor composite flours that include bean flour, recent research has shown their use in products such as bread, biscuits, cakes, muffins, snacks, and noodles.
“For composite flours that include bean flour, recent research has shown their use in products such as bread [42,44,103,104], biscuits [105], cakes [106], muffins [41,43], snacks [107], and noodles [108].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [103]
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- Authors
- Loikaeo, T.
- Affiliations
- Rangsit University (TH)
- Corresponding author
- Loikaeo, Thanawee
- Venue
- Journal of Current Science and Technology
- Publisher
- Rangsit University
- Published
- 2023-12-06
- Volume
- 14
- Issue
- 1
- ISSN
- 2630-0656 (ISSN-L)
- OpenAlex
- W4389388182
- Cited by
- 5
- References
- 42
- Citations by year
- 2026: 3 · 2025: 1 · 2024: 1
- FWCI
- 0.88
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- Locations
- Journal of Current Science and Technology (publishedVersion, cc-by-nc-nd)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- germinated grains, composite flour, bread quality, wheat flour substitution, GABA, total phenolic content, antioxidant capacity, pasting properties, physicochemical properties, bread color
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