ARS | Publication request: EFFECTS OF INGREDIENTS ON QUALITY OF WHOLE RICE BREAD

Submitted to: Institute of Food Technologists
Publication Type: Abstract
Publication Acceptance Date: March 1, 2004
Publication Date: July 1, 2004
Citation: Kadan, R.S. 2004. Effects of ingredients on quality of whole rice bread. Book of Abstracts 2004 Annual Institute of Food Technology Meeting. 184.

Technical Abstract: Whole rice bread (WRB) is an ideal food for people suffering from Celiac disease, as rice is devoid of gliadin. However, the absence of gliadin creates a challenge to make baked products, since gliadin is an essential component of gluten. To overcome this deficiency, the processors have added tapioca, milk, soyproteins, and egg, etc., to make a satisfactory rice bread (RB). These ingredients not only increase the cost, but also expose the Celiacs to additional food allergies. The RB, however, is still dry and crumbly because rice starch retrogrades faster than wheat starch. The objective of the present study was to see if an acceptable RB could be made from all rice ingredients by using a bread machine. This RB can be made daily and consumed fresh by the consumers. A fractional factorial design with seven ingredients at two levels per ingredients was used to determine the effects on WRB quality. The results showed that the amount of water added to the mix was the most important ingredient in making WRB. Higher amounts of water than reported by others increased specific volume. It also increased cohesiveness and resilience, and decreased hardness, springiness, gumminess, and chewiness texture values. The addition of defatted bran and psyllium decreased the specific volume, resilience, and springiness, while the addition of higher amounts of oil generally had no effects on texture. Some combinations of the ingredients gave a specific volume and texture comparable to wheat bread. Research is in progress to optimize the dry ingredients mix. This study showed that WRB can be made from all rice ingredients by using a commonly available bread machine at a fraction of the cost of commercial RB. Such bread will provide the much needed food product, not only for people suffering from Celiac disease, but also for patients requiring low allergic foods.