Study on rice bread
2015
Okunishi, T. (National Food Research Institute, Tsukuba, Ibaraki (Japan))
The ultimate objective in the research and development of rice flour bread is 'The creation of 'delicious' bread by 'skillfully' preparing it with 'superior' rice flour.' The milling of rice flour involves a milling machine, which employs various, different milling principles for the milling of hard, granular, polished white rice. Besides roller milling, the percussive method, which crushes grains through collisions with pins, hammers, etc.; high-speed rotation; and air-flow jet milling, where rice grains mutually collide in air streams, are available methods for the milling of rice flour. The different milling principles have spawned diversity in rice flour, while grain size and the proportion of damaged starch have become indices for the characteristics of rice flour. The surface state of rice flour varies greatly according to the water absorption rate, and has an influence on flour characteristics in subsequent secondary processing. Characteristics as measured by farinograph and extensograph, amylose content, and the rice flour milling method affect the quality of the bread dough. Methods for evaluating texture distinctive to rice flour bread have been proposed. In a puncture test of rice flour bread, determining the extensibility past the rupture point is considered a promising candidate among such methods. The evaluation of water content dynamics in rice flour bread through magnetic resonance imaging (MRI) is also a promising method for evaluating characterizing bread quality.
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