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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Bioproducts Research » Research » Publications at this Location » Publication #300602
Title: Delicious, healthy dishes incorporating whole grain wheat, brown rice and buckwheat

Author
item HORIGANE, AKIRA - National Food Research Institute - Japan
item MOMMA, MICHIKO - National Food Research Institute - Japan
item OHTANI, TOSHIO - National Food Research Institute - Japan
item KAWAKAMI, OSAMI - Yokoyama Flour Millling Ltd
item YOKOYAMA, TOSHIAKI - Boulangerie Asanoya
item ASANO, MAKI - Yamato Sangyo Co Ltd
item McKeon, Thomas

Submitted to: UJNR Food & Agricultural Panel Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 11/25/2013
Publication Date: 12/8/2013
Citation: Horigane, A., Momma, M., Ohtani, T., Kawakami, O., Yokoyama, T., Asano, M., Mckeon, T.A. 2013. Delicious, healthy dishes incorporating whole grain wheat, brown rice and buckwheat. Proceedings of the UJNR 42nd Food and Agriculture Panel: p. 39-40.

Interpretive Summary: Promotion of healthy aging by changing the quality of daily foods is important to reduce the risk of lifestyle-related diseases such as obesity, diabetes. Ingestion of whole grains which contain dietary fiber, minerals and vitamins is recommended in Japan, also in the United States to prevent these diseases. Processing technology to improve the palatability of whole grain is important to encourage consumption of products made from whole wheat flour, brown rice and other crops. In this study, we developed abrasion and milling technology to utilize whole grains of wheat, rice and buckwheat. The whole grains processed this way are superb ingredients for bread, pizza, cooked rice and noodles with good palatability and robust flavor.

Technical Abstract: Metabolic disease including type 2 diabetes and obesity are increasing problems with poor dietary habits, especially among the aging population. Increased fiber from foods such as whole grains are beneficial in preventing metabolic disease and in promoting health. However, products derived from whole grains may have properties that make the food unappealing, e.g., poor texture in pasta or dough. This report describes technology and processing approaches that transform whole grains into food ingredients that are wholesome and palatable in pastas, pizza, breads and rice products. Ultimately, such methods will promote increased dietary use of whole grain products leading to improved health in the population.