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Effect of Rice Variety on Rice Based Composite Flour Bread Quality

Authors:

MJM Fari ,

Industrial Technology Institute (ITI), 363, Bauddhaloka Mawatha, Colombo 07, LK
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D Rajapaksa,

Food Technology Section, Industrial Technology Institute (ITI), 363, Bauddhaloka Mawatha, Colombo 07, LK
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KKDS Ranaweera

Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda, LK
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Abstract

This study was carried out to find the effect of incorporating widely grown popular rice varieties, namely Bg 300, Bg 352, Bg 403, Bg 94-1, Ld 356, Bw 272-6b, At 405 and At 306 in bread making at a level of 30% mixed with wheat flour. Physical dough properties (i.e. water absorption, dough development time, stability, time of breakdown and tolerance index) of composite flour were tested using the Brabender Farinograph. The bread properties tested were loaf weight, volume, specific loaf volume and crumb firmness. Sensory evaluation of bread was done using 14 trained panellists. Except the variety At 405, all the other varieties had a high amylose content (21.49±1.47 % in At 405 to 36.93±0.35 in Bg 94- 1) and the protein content of rice varieties ranged from 6.84±0.02 in Bg 94-1 to 11.18±0.22 in Ld 356. Incorporation of different rice varieties at 30 % level into wheat flour had a significant (p<0.05) variation in physical dough properties. Water absorption value ranged from 59.67±0.58 % in Bg 94-1 to 61.33±0.58 % in Bg 352. Dough development time ranged from 3.3±0.3 min. for Bg 352 to 7.3±0.3 min. for Bw 272-6b. Rice variety Bw 272-6b incorporated blend had the highest stability with 16.3±1.3 min. Rice variety Bg 352 incorporated bread had a significantly (p<0.05) highest specific loaf volume (5.22±0.11 g/ml) and lowest firmness (6.52±0.30 N). Bread with high specific loaf volume and low firmness was produced with rice varieties, Bg 352, Bg 300, Bg 94-1 and At 405.The results of the sensory evaluation revealed that a single variety did not perform well in all the attributes of rice bread but the overall acceptability was high in Bg 94-1 incorporated bread. Dough development time correlated positively and significantly (p<0.05)with bread weight and negatively with volume and specific volume. Incorporation of rice varieties, Bg 300, Bg 352, Bg 403, Bg 94-1, Ld 356, Bw 272-6b, At 405 and At 306 at 30 % level to wheat had a significant influence on quality characteristics of bread.

DOI: 10.4038/tar.v21i2.2597

Tropical Agricultural Research Vol. 21(2): 157-167 (2009)
Keywords: composite flour 
How to Cite: Fari, M., Rajapaksa, D. & Ranaweera, K., (2010). Effect of Rice Variety on Rice Based Composite Flour Bread Quality. Tropical Agricultural Research. 21(2), pp.157–167. DOI: http://doi.org/10.4038/tar.v21i2.2597
Published on 20 Dec 2010.
Peer Reviewed

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