Physical and chemical characteristics of cheese bread, using fermented broken rice

Abstract Development of new food products, taking as raw material the subproducts obtained during industrial process become an economic and nutritious alternative, since these are usually discarded, caning be a significant nutritional source good. This research aimed to develop cheese bread using fermented broken rice instead of sour starch in four different concentrations (0%, 25%, 50%, 75% and 100%). After the development of formulations, was performed physics and chemicals characterization of products obtained, performing analysis of: proximate composition, dietary fiber, acidity, pH, ºBrix, total soluble sugars, reducing and sucrose. The increased formulations didn’t present significant differences, highlighting the average values of protein 7%, dietary fiber 9% and ash 1.9%. Broken rice, after fermentation process, becomes a profitable alternative instead of the sour starch on cheese breads, saving all the physical and chemical characteristics and being inexpensive.摘要：以工业生产过程中产生的副产物为原料开发新型食品，是兼具经济价值与营养优势的可行方案——这类副产物通常被直接丢弃，实则可作为优质的营养来源。本研究旨在以发酵碎米替代酸淀粉，设置0%、25%、50%、75%、100%五种不同添加浓度，开发芝士面包产品。完成配方开发后，对所得产品开展理化特性表征，检测项目涵盖常规营养组分、膳食纤维、酸度、pH值、白利糖度（ºBrix）、总可溶性糖、还原糖与蔗糖。各配方间未出现显著性差异，其核心平均指标为：蛋白质含量7%、膳食纤维含量9%、灰分1.9%。经发酵处理后的碎米，可作为酸淀粉的高性价比替代原料用于芝士面包生产，既能保留产品的全部理化特性，又具备成本优势。