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Quality Improvement of Rice Bread

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Quality Improvement of Rice Bread Quality Improvement of Rice Bread By YASUO TANAKA Chief, Laboratory of Cereals Processing, Food Processing Division, National Food Research Institute Enthusiastic studies have been conctuctect recently utilizing rice flour, starch and de­ ,::, fatted oil seed flour besides wheat flour for ~ 4 .0 bread-making to cope with the increase in <>°' ( Gluten 20% ) bread consumption in countries where wheat ¥ 3 p E I is not produced. :, 0 I Also in Japan, in the past several years the > I I utilization of rice for making bread has be­ I come a major interest attributed to surplus I rice following excessive rice production over rice consumption. It was then examined what influence would 0 10 20 30 40 50 60 70 80 90 100 arise and what effective method would exist Rice flour subs titute() (%) in order to improve the quality when rice Fig. 1. Influence of the substitution level flour was used for baking bread. of rice flour on loaf volume of rice bread Influence of substitution of rice enveloping carbon dioxide generated from flour on loaf volume fermentation, is diluted by rice flour and this influence will naturally appear also on the The result of examination about the in­ properties of dough. What influence the sub­ fluence on the loaf volume of rice bread, when stitution of rice flour has on the physical bread is baked, substituting rice flour for a properties of dough was then examined. part of wheat flour, by a method almost fol­ lowing the straight-dough AACC method 10- 10'>, is shown in Fig. 1. Examination about influence of From this the volume is directly and substitution of rice flour by Bra­ drastically decreased with the increase in bender's device intermixing rate of rice flour substituted although it is indicated as a specific volume The result of examination about the in­ in Fig. 1. fluence of rice flour on the properties of dough Bread made from only rice flour could be by Brabender's Farinograph and Extenso­ at least puffed by annexing 20 per cent of graph is shown in Figs. 2 and 3. gluten, but the quality of the crumb was very From the outcome of Farinogram, absorp­ poor. The cause that loaf volume is thus de­ tion (Abs.), development time and valorimeter creased by intermixing rice flour is due to the value (VV) are apt to decrease with the fact that the gluten in wheat flour, which enhancement in the substituting quantity of plays an important role in puffing bread by rice flour, while from the Extensogram both 182 JARQ Vol. 6, No. 3, 1972 ·,"·--:,;:-.,:;-~--:-=-::-::-:::-=- =--:----- I Whca1 A,cc (? .-=-..::.:.:.: :-..=:-.::.-=-:.-...::..:; llour : flour ., 60 40 \\ soo - --------,,....-,,~..-----,8:-:-0-"'."""""-:20==--- \ I 100 0 Whi-ai . Rico w eak llour · llour Abs OT vv __ ...--_,. 2on11 n I 100: 0 62 . 2•. II.Om111 82 s 40 """ 2 80: 20 S9 .S 9.5 78 6 Fig. 4. Influence of the substitution of rice 3 60 : 40 57 .s 5. 5 61 II flour on the amylogram of wheat flour Fig. 2. Influence of the substitution of rice flour on the farinogi-am of wheat flour Effect of sudactans Remarks 1) Abs: Absorption, 2)' DT: De­ Various tests have been made to bake bread velopment time, 8) VV: Valo1·i­ rneter value, 4) Weak: Weakness only from starch without using wheat flour•> where some binder which binds starch gran­ ules is necessary to puff bread without the gas ,. ----, ..... escaping. It goes without saying that gluten ,,." ', is the best binder but it has been recognized I \ by Jongh et al.'> that surfactant is also effec­ /.~---- \ I tive as a binder. {,1/ "·\ \ :r . \ What effect the surfactant has on the change . \ I \ • 3 \ 2 which reduces baking quality due to the sub­ stitution of rice flour as mentioned before was \\11cal R,co llour : flour Rcsislanco Ex1cns1bihty subsequently examined. The surfactants used at·e shown in Table 1. 100: 0 5358 U 185 mm 2 80: 20 460 145 The result of examination about the effect 3 60 : 40 335 100 of using a portion of these surfactants by Brabender's device is shown in Tables 2 - 4. Fig. 3. Influence of the substitution of rice On Farinogram, SE was effective to Abs. flour on the extensogram (90 min.) and MS was most effective to VV. On Ex­ of wheat flour tensogram, the surfactant effect was gen­ erally recognized and it was effective especially extensibility and resistance (R) vastly de­ to R where MS was also effective. creased with the augmentation in the sub­ In the case of SE, it was noted that it has stituting quantity of rice flour. a tendency to become more effective with the These tendencies show that the baking larger HLB. On Amylogram, gelatinization quality of dough is low. Thus, it becomes temperature (GT) is increased in the case of difficult to balce bread, resulting in reducing the annexed with SE, which is ascribed to the the quality of bread. surface of starch granules covered with sur­ The change in Amylogram is shown in Fig. factant and is strengthened as mentioned by 4, from which it is clear that the B.U. value McDermott et aJ•>. suitable for breadmaking (about 500 B.U.) is Both maximum viscosity (MV) and viscosity gl'eatly increased by substituting rice flour. when cooled to 72.5°0 (CV) are considerably 183 Table 1. Surfactants used in the experiment C-100 MS P-100 E-100 B-100 C10-MG MH Glycerin FAE1> (Stearic, (Palmitic, (Erucic, (Behenic, ( Capric, (Coconut (3>) MG2>) MG) MG) MG) MG) oil, MG) Suc1·ose FAE SE•HLB 15 SE•HLBll SE•HLB7 Sorbitan FAE C, 0-SOl'E L-300 P-300 S-300 (Cap1·ic) (Lau1·ic) (Palmitic) (Steal'ic) Pl'opylen PL-100 P0-100 PP-100 PS- 100 glycol FAE (Laurk) (Oleic) (Palmitic) (Stea1·ic) Prepa1·ed MM- A FB SM-300 mixture (MG+Casein Na) (MG+CSV>+SFAE6>) (MG+SFAE) Remal'ks 1) FAE: Fatty acid ester 2) MG: Monoglyce1·ide 3) Hardened soybeam oil 4) Ha1·dened tallow oil 5) CSL: Calcium stearyl 2- lactylate 6)' SFAE : Sol'bitan FAE. Table 2. Effect of surfactants on various Table 4. Effect of surfactants on various farinogram ;values of wheat flour amylogram values of wheat flour substituted with rice fl our substituted with rice flour Wheat: Rice Sur- Wheat: Rice Sur- DT Weak GT MT MV CV flour ; flour factants* Abs vv flour : flour factants % mm mm oc oc BU BU 100: 0 63.0 8.0 73 6 100: 0 61 90.0 495 500 80: 20 60.0 6.0 66 6 80: 20 61 90.0 605 500 760 980 It MS 60.5 9.0 76 8 MS 61 95. 5 P- 100 57. 7 7. 0 70 6 P- 100 61 92.5 760 950 C,-MG 59.3 7.5 71 6 It C,o-MG 60 86.0 840 600 111, 11,:. 63 91. 0 800 720 ss • II l, lJ1~ 62.6 7·0 69 8 SE • 61 91. 0 770 730 lt 62. 7 8.5 74 8 ll 63. 1 7.5 70 7 It 63 91. 0 740 860 * 0. 5% (flour basis) * 0. 5% (flou1· basis) Effect of s urfactants on various Remarks Table 3. GT: Gelatinization temperature extensogram values of wheat flour MT: Maximum viscosity substituted with rice flour tempe1·ature MV: Maximum viscosity Wheat: Rice Sui·- R E flour : flour factants Abs A CV: Viscosity cooled to 72.5°C % cmz BU mm 1) 100: 0 59.0 138 535 185 2) 80: 20 58.5 90 465 145 increased by annexing surfactant. 3) MS 59. 5 110 525 146 In the case of monoglyceride (MG), maxi­ 4) P-100 57.0 110 495 146 mum viscosity temperature is increased, MV 5) C,0 -MG 55.0 95 490 142 is decreased, and CV is enhanced with the 6) SE • 111,n,~ 58.0 104 530 150 longer carbon chain of fatty acid. 7) II 11 58.5 101 505 148 The above result showed that the effect of 7 8) It It 58.5 100 505 158 surfactants on viscosity of glue is connected * 0. 5% (flour basis) with the hydrophilic properties, MV is in­ Remarks creased and CV is not augmented with the A: A1·ea higher properties. R: Resistance The effect of surfactants on rice bread E: Extensibility 184 JARQ Vol. 6, No. 3, 1972 Table 5. Effect of surfactants on quality of rice bread Bread quality Wheat flour Rice flour Sul'factant Loaf volume Total score Taste Aroma 100% 0% 700cc 87.3 80 20 610 84. 3 MS 625 85.0 II MT 594 84.9 MH 600 84.7 " P-100 625 84.6 II B-100 625 83.6 slightly bad II C-100 688 85.1 bad bad E - 100 615 85.1 bad bad " SE• llLB1~ 652 85.2 I I 620 83.2 11 II 642 84.9 II C10-sorE 653 82. 8 bad bad II S- 300 642 82.8 II P-300 637 84.3 II L- 300 673 83. 3 " PS-100 610 84.8 II P 0 - 100 610 84.3 PP-100 605 83.9 II PL-100 667 85.4 bad bad II MM-A 620 85.7 FB 634 86.2 SM- 300 620 84.l quality is shown in Table 5 from which it was the dough becomes larger due to dilution of found that rice flour substitution greatly de­ gluten by substituting rice flour, thus making creases the loaf volume of bread; the effect it difficult to bake bread and decreasing the of increasing the volume was especially large loaf volume.
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