1. MANUFACTURING OF RICE BREAD BY FORCE AND POST GELATINIZATION PROCESS
S.B NAVARATNE

2. PROBLEMS ENCONTERED IN BREAD INDUSTRY
Escalation of price of wheat flour
Inability to incorporate more Rice flour
Only 30-40% Rice flour are incorporated for the time being
Artificially extracted gluten is the only option if baker is intend to incorporate more rice flour
Commercial gluten is very expensive ingredient
Consumer acceptance would diminish with more rice flour

3. SCOPE OF THE STUDY Incorporation more than 50% rice flour into bread
Maintaining of organoleptic properties of rice bread even par with wheat bread.
Development of soft bread crumb structure similar to wheat bread.
Maintaining of a consumer affordable price formula by not incorporating of com.gluten

4. VENUE
HARISCHANDRA MILLS PLC, MATARA, SRI LANKA

5. TECHNOLOGY ADAPTED FREE-GELATINIZATION TECGNIQUE
FORCE GELATINIZATION TECHNIQUE
POST GELATINIZATION TECHNIQUE
FOR
MILLED RAW RICE

6. INTRODUCTION Sri Lanka is nearly self sufficient in Rice
Rice is the main staple food
Only about 10% of rice has been diverted into other products except traditional food products.
Hence, diversification is very important.
Could derive a healthy income for the farmer.

7. OBJECTIVES OF THE STUDY
Comparison of particle size distribution profile of forced and post gelatinized rice flour as aganst normal rice flour.
Incorporation of more rice flour, preferably more than 50%.
Maintaining of right organoleptic properties of rice bread
Maintaining of right crumb structure of rice bread
Comparison of physical, chemical and organoleptic properties of rice bread as against wheat bread.

8. METHODOLOGY
Raw milled, white or red, long or short and whole or broken rice can be used.
Moisture content is to be adjusted to get 14-16%
Formula for adjustment, (14-m1)100
100-14
Force gelatinization at 950C-1000C for 2-3 minutes using a rotary dryer.

9. Cooling for minutes.
Cold soaking for hours.
Shade drying for one hour to get moisture content 20-22%.
Pre breaking process of rice using a pin mill.
Final grinding of rice with No 06 mesh.
Determination of particle size distribution profile of rice flour as against normal rice flour.

10. Determination of maximum amount of Rice flour
55%, 65%, 75%, and 95% of rice flour and the rest was wheat flour.
Subjected for Bread manufacturing process.
Efficacy was evaluated in terms of elasticity and recoverability of the crumb.
All treatment were replicated thrice.

11. Best ingredient compositing
Recoverability and elasticity trials
revealed
Best rice and wheat flour ratio was 75:25
Thereafter
The study was conducted as against wheat bread.

12. RECIPE Major ingredients Rice flour 75.0% Wheat flour 25.0%
Total %
Minor ingredients
Corn flour %
Shortening agent %
Leavening %
Salt %
Sugar %
Water %

13. Rice Bread making Putting all ingredients to the mixer
Kneading for 15 minutes
Dough is segregated into desirable portions
Place in fans coated with fat (No bulk fermentation)
Top of the dough should be coated with fat
Fermentation for minutes
Baking at C for 35 minutes.

14. Quality parameters were evaluated as against wheat bread
pH value
Bulk density
Crumb stability
Crumb elasticity and
Moisture content of Bread
as against wheat bread.

15. Organoleptic properties
Used 10 members trained sensory panel.
Served about 35g of both types of bread.
Duo trio statistical test method was used
Used five point Bi-polar Hedonic scale to draw sensory profiles for both Breads.
Very good 9-10, 7-8 Average, 5-6, Poor 3-4, Very poor 1-2

16. RESULTS AND DISCUSSION
Particle size distribution profiles of forced gelatinized and normal rice flour.
Mesh size
(Micron)
Retained on
F.G Rice flour
N.F.G Rice flour
212
180
106 75
75<
1.0
2.0
16.0
25.0
56.0
96.0
3.0
0.0

17. Particle size distribution profiles
90%- wet grinding rice flour <180micron
96%- normal rice flour >212micron

18. Determination of incorporation of maximum amount of rice flour
Determined in terms of elasticity and recoverability.

19. Elasticity and Recoverability
Rice flour 55 65 75 85 95 W R1 31 29 26 18 03 38 78 90 00 R2 33 27 16 04 40 92 70 R3 32 17 42 82 88 98 X 96 71 74

20. ANOVA TABLE Table F Value F104 = 3.48
Calculated F Value =360 for recoverability
LSR Value =6.00, 7.76, 8.64, 9.36
75% Rice flour incorporated rice flour is significantly different to other treatment.
Hence 75% rice flour incorporated treatment was selected
Calculated F value =201.2 for elasticity

21. COMPARISON OF RICE AND WHEAT BREAD
As 75% rice flour incorporated rice bread has shown high degree of elasticity and recoverability, rice bread prepared by using 75% rice flour and quality parameters were compaired with same of wheat bread.

22. Wheat bread
Rice bread

23. PHYSICAL PROPERTIES Properties Rice bread Wheat bread value X±SD Value
pH Value
Bulk den;g1cm3
Moisture content
Elasticity/ 10cm m
Crumb stability
5.8
0.21
39-40
Stable
5.8±.25
0.21±.04
2.5±.52
5.3
0.16
stable
5.3±.21
0.16±.04
3.3±0.48

24. pH VALUE Rice bread - 5.8±0.25 Wheat bread-5.3±0.21
Reason – Duration of fermentation
Starch, Simple sugar, Alcohol, Citric acid

25. Bulk density Rice bread 0.21g1cm-3 Wheat bread 0.16g1cm-3
Low bulk density is caused by
Gluten net work
Elasticity
Well develop crumb structure

26. ELASTICITY Rice bread 2.2-2.6 Wheat bread 3.0-3.5
Slippery nature of gluten net work with shortening agent.

27. ORGANOLEPTIC PROPERTIES
Rice and wheat breads were subjected
Paired comparison test was carried out
10 member trained panelists were 3 times used
35g of bread were served
Minimum responses to be secured 21 or more.

28. Response behavior of respondents
ORGANO leptic properties
Perceptive response of the respondents
Rice bread
Wheat bread R1 R2 R3
Total
Taste
Smell
Color
Hardness
Mouth feel
O.A accept 6 9 2 3 7 5 8 4 1 21 22 10 20

29. Wheat bread
Rice bread

30. SENSORY PROFILE Five point bi-polar hedonic scale used O.G properties
Rice bread
Wheat bread
Taste
Smell
Color
Hardness
Moth feel
Over all accp
7.2
7.0
7.6
7.8
7.4
7.5
7.9

31. Taste 10 Smell 10 10 Colour 10 Hardness 10 Mouth feel Overall accp 10
7.2
7.0
7.6
7.8
7.4
7.5
7.9
Rice bread
Wheat bread

32. CONCLUSION Raw milled red or white rice can be used
Pre-gelatinization process is needed
Force gelatinization is very important
Post gelatinization process should be adapted
Shade drying, free braking and full breaking process should be adapted
75% forced gelatinized rice flour and 25% wheat flour should be used

33. 2.0% corn flour should be incorporated as a binding materials.
Other ingredients are as same as wheat bread
One hour fermentation time as against Wheat bread
Baking time minutes

34. ADVANTAGES OF RICE BREAD
Thin slices
Can be used as a wrapper
Rice broken can be used
Less fermentation time
Surplus rice production can be diverted
Organoleptic properties are as almost same as wheat bread.

35. THANK YOU