Brown rice is whole grain rice which is obtained without or less processing after hulling. It consists of rice bran, embryo and endosperm. Compared with white rice, brown rice has achieved the total nutrient retention of rice to a greater extent.

Compared with rice, it not only contains more nutrients such as protein, fat, vitamins and minerals, but also contains functional factors that can promote human health, such as dietary fiber, oryzanol, glutathione, γ -aminobutyric acid, rice bran polysaccharide, octacosanol and inositol.

The fat content of brown rice is 2.55 times that of white rice, mainly including rice bran oil and rice germ oil. The content of unsaturated fatty acids in these two lipids is above 75%. Rice bran oil not only has a complete proportion of fatty acids, but also contains many physiologically active substances such as oryzanol, squalene, phospholipids and phytosterols.

Extended data:

Brown rice has high crude fiber content and dense texture, so it is difficult for water to enter the endosperm when cooking directly, and the starch in the endosperm is difficult to gelatinize, so its palatability, cooking and digestibility are poor.

Brown rice flour is weak in viscoelasticity and rich in oil, so it is difficult to mix it evenly. Therefore, in the process of making brown rice biscuits, it is necessary to add thickeners and emulsifiers to increase the adhesiveness and gas retention of dough, thus inhibiting the "oiling", hardening and aging of biscuits.

The edible quality of brown rice was improved by grinding, soaking, germination, drying, radiation, enzymolysis, ultra-high pressure, extrusion and other methods to produce edible brown rice that met people's consumption needs.

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