44F-33 |
Improved rice bran as a partial replacement in bread making |
I. M. LIMA1, H. S. Guraya, and E. T. Champagne. (1) Food Processing and Sensory Quality Research Unit, U.S. Department of Agriculture, USDA-ARS-SRRC, 1100 Robert E. Lee Blvd, New Orleans, LA 70124 Rice bran as a by-product of the rice milling industry is yet to be efficiently utilized for human consumption. Despite its excellent nutrition, its hypo-allergenicity and recent claimed nutraceutical properties, it is mainly utilized for animal feed or simply discharged. It is of interest to incorporate this healthy ingredient back into our diet. Rice bran was processed to enhance its textural and physical properties by drum-drying and pin-milling. The processing step removed grittiness, increased hydration capacity and produced a desirable particle size distribution, in the rice bran. A wheat flour/rice bran mixture (90/10 and 80/20) was used as ingredient in breadmaking. There are no reported studies addressing differences amongst rice bran varieties in food applications and specifically their effect on bread quality. For this reason, three different varieties of rice bran (long, medium and short grain rice) were studied in both full fat, FFRB and deffated, DFRB versions and compared to a control. For the 10% and 20% replacements, loaf volume increased 2% for FFRB, decreased 6% for DFRB and decreased by 6% for FFRB and 17% for DFRB, respectively. Loaf volume was highest with medium rice bran and this was attributed to its lowest fiber content and highest starch content among three varieties. Texture profile analysis showed no significant differences as far as cohesiveness and springiness, but bread hardness, gumminess and chewiness increased with increased levels of rice bran and was higher for DFRB bread than for FFRB. Measurements of texture determined that there was no detrimental effect in adding 10% FFRB to the bread and a very slight hardening of the loaves with the 20% FFRB, when compared to the control. It was found that FFRB gave better textural characteristics than DFRB overall and differences amongst different rice bran varieties were not significant.
Session 44F, Product Development
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