Effect of pregelatinized rice flour and protein supplementation on quality of bread from rice flour
1998
Phanumas Rungruangaree
Commercial wet milling rice flour having 24.6 percent emylose content was used as raw material for bread making. The same kind of flour was also pregelatinized by drum dryer and by extrusion process at 14.5, 19.3 and 26.5 percent feed moisture. Rice flour in the bread formular was partly replaced with 10, 15 and 20 percent of the pregelatinized rice flour and also the amount of water was varied at 90 percent, 100 and 110 percent of flour. Suitable replacing level of pregelatinized flour by each method and optimum water level was selected for sensory evaluation. Extrusion feeding at 14.5 percent moisture (EX-15) was found to be the most suitable pregelatinized condition. The modified flour had cold viscosity (30 deg C) 43 RVU but when temperature was increased the viscosity continuously decreased. The EX-15 flour could be used to replace the rice flour at 20 percent level in the bread formular containing 100 percent water and 2.0 percent E4M. The bread had specific volume 3.25 cubic cm per g, soft crumb, sligtly firm texture and showed no crack on crust. However stale flavor was detected and after an overnight storage dried crumb and crust occurred. Protein supplement with 5 percent soy protein isolate and additional 10 percent rice protein isolate could be formulated at 110 percent water level. The bread had high protein of 19.4 percent and soft crumb texture. Though coarse grain crust development was not improved, stale flavor was not observed.
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