Effect of Heat Treatment of Broken Rice Flour as Partial Substitution of Wheat Flour on the Qualities of Bread
Abstract
The effects of heat treatment on broken rice flour functionality in produced bread by partial substitution of wheat flour were investigated. The broken rice flour was subjected to dry-heat by hot air oven at two temperatures (90 °C and 120 °C) for 1, 2, and 3 hr. The physicochemical and sensory properties of heat-treated, substituted broken rice flour bread were studied and compared with control of non-heated, substituted broken rice flour bread and wheat flour bread. The heat-treated broken rice flour bread was more considerably obtained in moisture content than the non-heated broken rice flour bread. Heating the broken rice flour at 120 ºC for 2 hr produced bread with the highest specific volume (2.80 cm3/g) and no significant difference in springiness (p>0.05) was obtained when compared with wheat flour bread. The control non-heated broken rice flour bread produced breads with low volume, a weaker crumb structure which collapsed, and lower springiness. Additionally, bread made from this heat treatment of broken rice flour was more acceptable than the non-heat flour in consumer testing. The overall acceptability score for bread made with heat treated rice flour at 120 ºC for 2 hr was 6.67 compared to 4.43 for non-heated broken rice flour bread. Thus, heating the broken rice flour at 120 ºC for 2 hr enhanced in overall volume, cell structure, texture and overall consumer acceptance of bread. In conclusion, these results can assist in improving the quality of partial substitution of wheat flour with rice flour in baking products for consumers. Furthermore, it can be developed the other bakery products with partial substitution of wheat flour with other plants flour for selling on the health-conscious market in the future. Keywords : heat treatment ; broken rice flour ; wheat flour ; bread ; qualityReferences
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AOAC. (2016). Official methods of analysis of the association of official analytical chemists. Washington D.C., USA.
Attenburrow, G., Barnes, D.J., Davies, A.P., & Ingman, S.J. (1990). Rheology properties of wheat gluten. Journal of Cereal Science, 12, 1-14.
Bucsella, B., Takacs, A., Vizer, V., Schwendener, U., & Tomoskozi, S. (2016). Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours. Food Chemistry, 190, 990–996.
Charoenthaikij, P., Jangchud, K., Jangchud, A., Prinyawiwatkul, W., & Tungtrakul, P. (2010). Germination conditions affect selected quality of composite wheat‐germinated brown rice flour and bread formulations. Journal of Food Science, 75(6), 312-318.
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Charoenphun, N. (2020). Utilization of broken rice flour for herbal Khanom Phing recipes production. Thai Science and Technology Journal, 28(9), 1596-1607. (in Thai)
Chauhan, D., Kumar, K., Kumar, S., & Kumar, H. (2018). Effect of incorporation of oat flour on nutritional and organoleptic characteristics of bread and noodles. Current Research in Nutrition and Food Science, 6(1), 148-156.
Chen, Y., Fan, Y., Gao, J., & Stark, N.M. (2012). The effect of heat treatment on the chemical and color change of black locust (Robinia pseudoacacia) wood flour. Bioresources, 7(1), 1157-1170.
Fesler, R. (2003). Soft wheats and their flours. AIB Technical Bulletin, 25(9), 1-12.
Gélinas, P., Mckinnon, C.M., Rodrigue, N., & Montpetit, D. (2001). Heating conditions and bread‐making potential of substandard flour. Journal of Food Science, 66(4), 627-632.
Gujral, H.S., & Rosell, C.M. (2004). Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Research International, 37(1), 75-81.
Kadan, R.S., Robinson, M.G., Thibodeaux, D.P.Jr., & Pepperman, A.B. (2001). Texture and other physicochemical properties of whole rice bread. Journal of Food Science 66(7), 940–944.
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McCarthy, D.F., Gallagher, E., Gormley, T.R., Schoeber, T.J., & Arendt, E.K. (2005). Application of response surface methodology in the development of gluten-free bread. Cereal Chemistry, 82, 609–615.
Mohamed, A., Xu, J., & Singh M. (2010). Yeast leavened banana-bread: Formulation, processing, colour and texture analysis. Food Chemistry, 118, 620-626.
Nakamura, C., Koshikawa, Y., & Seguchi, M. (2008). Increased volume of Kasutera cake (Japanese sponge cake) by dry heating of wheat flour. Food Science and Technology Research, 14, 431–436.
Neill, G., Al-Muhtaseb, A.H., & Magee, T.R.A. (2012). Optimisation of time/temperature treatment, for heat treated soft wheat flour. Journal of Food Engineering, 113, 422-426.
Osella, A., Sanchez, H.D., Carrara, C.R., De la Torre, M.A., & Buera, M.P. (2005). Water redistribution and structural changes of starch during storage of gluten free bread. Starch/Starke, 57, 208–216.
Pérez, I.C., Mu, T.H., Zhang, M., and Ji, L.L. (2017). Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread. Food Science and Technology International, 23(8), 708-715.
Puncha-Arnon, S., & Uttapap, D. (2013). Rice starch vs. rice flour: Differences in their properties when modified by heat-moisture treatment. Carbohydrate Polymers, 91, 85–91.
Purhagen, J.K., Sjöö, M.E., & Eliasson, A. (2011). The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes. Journal of Food Engineering, 104, 414–421.
Russo, J.V., & Doe, C.A. (1970). Heat treatment of flour as an alternative to chlorination. Journal of Food Technology, 5, 363–374.
Seguchi, M. (1984). Oil binding ability of heat treated wheat starch. Cereal Chemistry, 61, 248–250.
Sterna, V., Kunkulberga, D., Straumite, E. & Bernande, K. (2019). Naked barley influence on wheat bread quality. In 13th Baltic Conference on Food Science FoodBalt 2019. (pp. 98-102). Latvia: Jelgava.
Supakot, P., Saelao, S. & Bisila, O. (2020). Replacement of wheat flour with red jasmine brown rice Flour in bread product. Pawarun Agriculture Journal, 17(2), 273-287. (in Thai)
Thai Rice Exporters Association. (2021). Thai Rice Export Situation. Retrieved May 4, 2021, from http://www.thairiceexporters.or.th/Frameset-information.htm (in Thai)
Alviola, J. N. A., & Monterde, V.G. (2018). Physicochemical and functional properties of wheat (Triticum aestivum) and selected local flours in the Philippines. Philippine Journal of Science, 147(3), 419-430.
AOAC. (2016). Official methods of analysis of the association of official analytical chemists. Washington D.C., USA.
Attenburrow, G., Barnes, D.J., Davies, A.P., & Ingman, S.J. (1990). Rheology properties of wheat gluten. Journal of Cereal Science, 12, 1-14.
Bucsella, B., Takacs, A., Vizer, V., Schwendener, U., & Tomoskozi, S. (2016). Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours. Food Chemistry, 190, 990–996.
Charoenthaikij, P., Jangchud, K., Jangchud, A., Prinyawiwatkul, W., & Tungtrakul, P. (2010). Germination conditions affect selected quality of composite wheat‐germinated brown rice flour and bread formulations. Journal of Food Science, 75(6), 312-318.
Charoenphun, N. (2019). Production of “Look Choub” cake from broken Thai jasmine rice flour. Thai Science and Technology Journal, 27(5), 915-923. (in Thai)
Charoenphun, N. (2020). Utilization of broken rice flour for herbal Khanom Phing recipes production. Thai Science and Technology Journal, 28(9), 1596-1607. (in Thai)
Chauhan, D., Kumar, K., Kumar, S., & Kumar, H. (2018). Effect of incorporation of oat flour on nutritional and organoleptic characteristics of bread and noodles. Current Research in Nutrition and Food Science, 6(1), 148-156.
Chen, Y., Fan, Y., Gao, J., & Stark, N.M. (2012). The effect of heat treatment on the chemical and color change of black locust (Robinia pseudoacacia) wood flour. Bioresources, 7(1), 1157-1170.
Fesler, R. (2003). Soft wheats and their flours. AIB Technical Bulletin, 25(9), 1-12.
Gélinas, P., Mckinnon, C.M., Rodrigue, N., & Montpetit, D. (2001). Heating conditions and bread‐making potential of substandard flour. Journal of Food Science, 66(4), 627-632.
Gujral, H.S., & Rosell, C.M. (2004). Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Research International, 37(1), 75-81.
Kadan, R.S., Robinson, M.G., Thibodeaux, D.P.Jr., & Pepperman, A.B. (2001). Texture and other physicochemical properties of whole rice bread. Journal of Food Science 66(7), 940–944.
Kim, W., Choi, S.G., Kerr, W.L., Johnson, J.W., & Gaines, C.S. (2004). Effect of heating temperature on particle size distribution in hard and soft wheat flour. Journal of Cereal Science, 40(1), 9-16.
Lagrain, B., Brijs, K., Veraverbeke, W.S., & Delcour, J.A. (2005). The impact of heating and cooling on the physico-chemical properties of wheat gluten-water suspensions. Journal of Cereal Science, 21, 87–92.
Lazaridou, A., & Biliaderis, C.G. (2009). Gluten free dough: Rheological properties, testing procedures, methods and potential problem. In E. Gallagher, (Ed.), Gluten Free Food Science and Technology. (pp. 52–82). Iowa: Wile-Blackwell.
Man, S., Paucean, A., Muste, S., Pop, A., & Muresan, E.A. (2016). Quality evaluation of bread supplemented with millet (Panicum Miliaceum L.) flour. Bulletin UASVM Food Science and Technology, 73(1), 161-162.
Mandala, I., Polaki, A., & Yanniotis, S. (2009). Influence of frozen storage on bread enriched with different ingredients. Journal of Food Engineering, 92(2),137-145.
Marston, K., Khouryieh, H., & Aramouni, F. (2016). Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake. LWT - Food Science and Technology, 65, 637-644.
McCarthy, D.F., Gallagher, E., Gormley, T.R., Schoeber, T.J., & Arendt, E.K. (2005). Application of response surface methodology in the development of gluten-free bread. Cereal Chemistry, 82, 609–615.
Mohamed, A., Xu, J., & Singh M. (2010). Yeast leavened banana-bread: Formulation, processing, colour and texture analysis. Food Chemistry, 118, 620-626.
Nakamura, C., Koshikawa, Y., & Seguchi, M. (2008). Increased volume of Kasutera cake (Japanese sponge cake) by dry heating of wheat flour. Food Science and Technology Research, 14, 431–436.
Neill, G., Al-Muhtaseb, A.H., & Magee, T.R.A. (2012). Optimisation of time/temperature treatment, for heat treated soft wheat flour. Journal of Food Engineering, 113, 422-426.
Osella, A., Sanchez, H.D., Carrara, C.R., De la Torre, M.A., & Buera, M.P. (2005). Water redistribution and structural changes of starch during storage of gluten free bread. Starch/Starke, 57, 208–216.
Pérez, I.C., Mu, T.H., Zhang, M., and Ji, L.L. (2017). Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread. Food Science and Technology International, 23(8), 708-715.
Puncha-Arnon, S., & Uttapap, D. (2013). Rice starch vs. rice flour: Differences in their properties when modified by heat-moisture treatment. Carbohydrate Polymers, 91, 85–91.
Purhagen, J.K., Sjöö, M.E., & Eliasson, A. (2011). The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes. Journal of Food Engineering, 104, 414–421.
Russo, J.V., & Doe, C.A. (1970). Heat treatment of flour as an alternative to chlorination. Journal of Food Technology, 5, 363–374.
Seguchi, M. (1984). Oil binding ability of heat treated wheat starch. Cereal Chemistry, 61, 248–250.
Sterna, V., Kunkulberga, D., Straumite, E. & Bernande, K. (2019). Naked barley influence on wheat bread quality. In 13th Baltic Conference on Food Science FoodBalt 2019. (pp. 98-102). Latvia: Jelgava.
Supakot, P., Saelao, S. & Bisila, O. (2020). Replacement of wheat flour with red jasmine brown rice Flour in bread product. Pawarun Agriculture Journal, 17(2), 273-287. (in Thai)
Thai Rice Exporters Association. (2021). Thai Rice Export Situation. Retrieved May 4, 2021, from http://www.thairiceexporters.or.th/Frameset-information.htm (in Thai)
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2022-01-10
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