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Quality improvement of composite rice wheat flour bread with the increase of rice replacement level bread making properties of rice flour part 4



Quality improvement of composite rice wheat flour bread with the increase of rice replacement level bread making properties of rice flour part 4



Report of National Food Research Institute (48): 52-62



The effect on rheological and bread making properties was evaluated by increasing the ratio of rice flour replacement level and a method for improving bread quality was investigated. Four different rice flour samples were used as follows; rice flour I, (R.F.I, large particle size, 100-200 .mu.), R.F. V, VI and VII (small particle size, 30-100 .mu., each with nearly the same size but differing in the content of damaged starch). Each rice flour sample was substituted for wheat flour in different proportions ranging from 20 to 50%. Results indicated that the replacement of large particle size rice flour (R.F. I) did not affect appreciably the rheological properties compared to the smaller particles rice flour (R.F. V, VI and VII). R.F. I decreased the Farinograph absorption with the increase of the ratio of rice flour replacement. Farinograph absorption of flour mixed with R.F. V or VI remained unchanged and showed a similar pattern to that of wheat flour as control. Results of the bread making test showed that the loaf volume decreased as well as quality score declined with the increase of the replacement level. When more than 30% of the flour was replaced with rice flour, the loaf volume of the bread decreased remarkably along with a conspicuous adverse effect on the taste for a substitution of 40%. Therefore, methods for improving the quality of such bread replaced with 30-40% of rice flour were investigated. The results showed that the addition of 3 g yeast and 120-300 SKB fungal .alpha.-amylase per 100 g of the flour produced bread with almost the same loaf volume and good taste as when wheat flour bread was used as a control. Also a decrease in the amount of sucrose in the bread making formula improved the external color of the bread, which is considered to be one of the key characteristics for maintaining bread quality. Rice flour obtained from R.F. V and VI was found to be most suitable for bread making in considering the characteristics described above.

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