EFFECT OF GLUTEN ADDITION TO RICE FLOUR IN DEVELOPING A NEW RICE FLOUR :BREAD

D. Rajapakse, K. G. GUNATILEKE, A. BAMUNUARACHCHI

Abstract


It was observed that the minimum quantity of vital wheat gluten requiredto mix with rice flour in bread making to be 20 %. Studies on the chemicalcomposition of this bread showed higher moisture and protein levels than wheatbread. Farinograph absorption curves of wheat gluten/rice flour mixesshowed that stable doughs could be made with mixes having 20 % and 25 %wfw Gluten. It was observed that such doughs needed 70% water. Amylographviscosity data showed the above mixture to behave like rice flour onheating, but on cooling it did not show a sharp increase in viscosity like riceflour. The extensibility of the above dough was lower and the resistence washigher than in a wheat flour dough. Gluten/rice flour dough tended to collapseand became porous after two hours. This dough gave a good loaf whendeveloped by a combination of chemical and activated dough developmentmethods. Lecithin when used at 0.5 % (w/w) concentration in the form of aliquid crystaline lipid phase was found to improve the loaf volume further.

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