What are the benefits of high amylose content in rice bran?

Amylose content is closely related to the quality and taste of starchy foods. Therefore, in food testing, it is often necessary to use an amylose meter to determine the content of amylose in the grain. The amylose measuring instrument found that compared with other grains, the content of amylose in rice bran was higher than that of rice, wheat and other grains, although it brought certain difficulties for the production of rice bran bread and the like, and its physical characteristics. Flour products can not match, but it does not mean that the content of amylose is too big for rice bran.

Using amylose analyzer to analyze the grain characteristics of different starch content, we can find that amylose content is an important factor affecting the grain quality and processing characteristics of grain, and another important characteristic of amylose is that it is not easily absorbed by the body. Digestion, which is somewhat similar to the effect of dietary fiber, and its glycemic index is far below the international standard for low glycemic index. The content of amylose in rice bran is much higher than that of high-quality rice, high-quality rice, fresh corn, millet grains, wheat, potato, chestnut, sorghum, puerarin and legumes, so if it is made into food After that, we usually only eat other staple foods that are mixed with rice bran, so it is not easy to feel hungry. Since then, we naturally do not need to eat a lot, and it is very suitable for dieters and those who need to control blood sugar.
From the use of rice bran, we can see that using amylose meter to determine the content of amylose in grain can not only be used to evaluate grain quality, but also provide reference for grain processing and production with different starch content. To increase the use value of different crop products, to transport more different types of food for the market, to meet the needs of different groups of people, it can be said that the application of amylose meter is of great significance to the diversified development of the food industry.

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