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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 2
First page : (415) Last page : (422)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7440

Baking and Sensory Characteristics of Bread Made With High-Protein Rice Flour

Hema Malini S., V. R. Sinija, R. Vidhylakshmi, S. Anandakumar and Vincent Hema*

Indian Institute of Food Processing Technology, Pudukkottai Road, Thanjavur-613005, Tamil Nadu, India
*Corresponding Author E-mail: mariagorretti@gmail.com
Received: 15.03.2019  |  Revised: 23.04.2019   |  Accepted: 30.04.2019  

 ABSTRACT

Prevalence of celiac disease increased the consumption of gluten-free cereals and its products. Rice flour which was gluten-free and hypo allergic has been made into versatile bakery products. Most of the gluten-free cereal flours contain carbohydrates, lack of fiber and protein which is in wheat flour. Gluten-free bread which is made from rice flour has decreased baking characteristics and shelf-life due to the absence of protein functionality in rice flour. Hybridized rice contains high levels of protein (12.04/100g) and fibre (4.2g/100g) can be used as an ingredient in bread to balance the protein functionality. The aim of the present inventions was to increase the nutritional profile of bread by adding high-protein rice flour along with flaxseed to basic white pan bread. Enrichment of flax seed to rice bread leads to increased air cell distribution, high loaf volume, high specific volume, decreased firmness which is similar to control wheat pan bread. The replacement of high-protein rice flour ranges from 100%, 95%, 90%and 85% with incorporation of flaxseed flour at 0%, 5%,10% and 15% were used and evaluated the baking characteristics. The study revealed that the rice flour and flaxseed flour at 85% and 15% levels showed highest loaf volume (475 ml) and specific volume (2.636 ml/g). The result indicated that the volume of bread increased as the content of the flaxseed flour was increased in the bread dough. The white pan bread at 85% rice flour and 15% flaxseed flour was achieved lowest baking loss (7.87) and firmness (265.753g).

Key words: High-protein rice, Flax seed, Rice bread, Baking characteristics, Sensory analysis

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Hema Malini, S., Sinija, V.R., Vidhylakshmi, R., Anandakumar, S. and Hema, V., Baking and Sensory Characteristics of Bread Made with High-Protein Rice Flour, Int. J. Pure App. Biosci.7(2): 415-422 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7440