Abstract:
Raw red or white, long or short, whole grain or broken rice could be used to
manufacture rice bread. Milled raw rice with moisture content preferably at 14-16% is
to be subjected for heat treatment (Forced gelatinization process) at 9 5 0-100°C for
; 3minutes using a rotary type dryer, followed by a cold soaking process for 6 hours (Pre
gelatinization process). Well soaked rice should be drained off and to be spread over
under shady condition for about one hour in order to get moisture content in between
20-22%. Wet rice grains should be subjected for free-braking and full braking
(grinding) process using a pin mill with & without number 06 mesh respectively,
i Particle size of wet rice flour was compared as against same of dry rice flour obtained
from same pin mill. 75-80% of well ground rice flour should be mixed with 20-25% of
wheat flour along with other constituent, 2.0% shortening agent, 1.0% sugar, 1.0%
leavening agent, 1.5% salt, 3.0% com flour and 58-60% water.
All ingredients were mixed manually or mechanically by using a spiral mixture
however mechanical mixing is the most desirable way, in order to form dough of a
suitable consistency. Prepared dough should be broken in to desirable portions and
i directly put into bread making pans for fermentation process for 45-60 minutes. The
well fermented bread should be put into an oven to complete the baking process.
Physical properties such as pH value, bulk density, crumb recoverability, crumb
elasticity & moisture content and organoleptic properties such as taste, smell, color,
hardness, mouth feel & over all acceptability of 75% rice flour incorporated bread were
compared with the same properties of wheat bread. Results revealed that pH value, bulk
density, crumb recoverability, crumb elasticity & moisture content of rice and wheat
bread were 5.5 & 5.2, 0.21 & 0.16cm3gl, 96 &74%, 2.5 & 3.8cm and 39-40&39-40%
respectively. Sensory evaluation with respect to Duo trio test revealed that taste smell
and mouth feel of rice bread was significantly better than the same sensory properties
of wheat bread. However, color, hardness and overall acceptability of both products
were not significantly different to each other. This conclusion was further confirmed by
the sensory profiles drawn for both products, using a bi-polar hedonic scale with the
same sensory panel.
