FUNCTIONAL AND PROCESSING PROPERTIES OF ANCIENT UNPOLISHED RICE ON BREADMAKING

摘要

Unpolished-purple-black rice (UPPBR) is characterised to contain large amounts of anthocyanin in the pericarp, and its colour is quite different from the common unpolished-rice. As a result, the UPPBR shows antioxidative potency, and has been known toimprove the liver function and the eyesight. In addition, vitamin C including an improving effect on the anti-carcinogen, Bl, B2, B6, D, E and folic acids are contained in the UPPBR. The iron, zinc, copper, molybdenum, phosphorus, manganese and calciumthat are functional minerals and also necessarily required for the human body, were identified in the UPPBR. These antioxidative effect and functional components could produce the nutritional enhancement, improve the function of the kidney, increase blood, make alive complexion, bring up gray hair to black hair, and make a healthy body. Therefore, the authors applied the UPPBR to breadmaking to develop the utilization of UPPBR for new functional processed-foods. As for the processing properties of