Manufacture of rice bread by forced gelatinization and post gelatinization processes

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.