Journal of Food Engineering 62 (2004) 3745 www.elsevier.

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Rheological properties of rice dough for making rice bread

Hema P. Sivaramakrishnan a, B. Senge b, P.K. Chattopadhyay
a b

a,*

Post Harvest Technology Centre, Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721 302, India Zucker Institute, Institute for Food Technology I (Technical University, Berlin), Amrumer Strasse-32, Berlin 13353, Germany Received 25 May 2000; received in revised form 1 December 2002; accepted 24 May 2003

Abstract The rheological properties of two varieties of rice with Hydroxy propyl methyl cellulose (HPMC) added as gluten substitute were studied using a farinograph and a rheometer and compared with wheat dough to nd its suitability for making rice bread. The water absorption and dough development time data were obtained from the farinogram. The tests conducted in the rheometer were oscillation measurements (frequency sweep from 0.1 to 20 Hz at 1% strain), shear measurement (shearing from 0.1 to 5 s1 ) and creep tests with an instant loading of 50 Pa for 60 S. Baking tests were conducted with all the dough samples and the loaf volume and moisture loss of bread were measured. The farinogram showed that rice our supplemented with HPMC reached a consistency of 500 BU at a later time than that of standard wheat dough. The rheological measurements from the oscillation tests and creep tests showed that the rice dough with 1.5% and 3.0% HPMC had similar rheological properties to that of wheat our dough and was suitable for making rice bread. The long grain rice sample produced a rice bread with better crumb texture. 2003 Elsevier Ltd. All rights reserved.
Keywords: Rheology; Dough; Bread; Gluten substitute; Rice bread

1. Introduction A small segment of the world population suers from dietary wheat intolerance. The responsible pathogenic factor has been traced to the gliadin fraction of gluten. The need for non-gluten, low sodium, or low protein breads could be satised by using rice our in yeast leavened breads. Rice has properties such as the absence of gluten, low levels of sodium, protein, fat and bre, and a high amount of easily digested carbohydrates, which are desirable for certain special diets. In countries where rice production is more suitable than wheat or corn because of climatic conditions, it is highly desirable to partially substitute rice our for wheat our in bread and bakery products. Rice (Oryza sativa) is one of the leading food corps in South East Asia including India, and the production of rice in this part of the world is much higher than that of wheat. The milling of rice in India results in the production of broken grains, which is used usually for making tradi-

Corresponding author. Tel.: +91-3222-82288; fax: +91-322255303. E-mail address: pkc@agfe.iitkgp.ernet.in (P.K. Chattopadhyay). 0260-8774/$ - see front matter 2003 Elsevier Ltd. All rights reserved. doi:10.1016/S0260-8774(03)00169-9

tional food like idli and dosa as well as for animal feed and for brewing. If it is possible to make consumer acceptable rice bread from these broken grains, it would not only utilize eectively the broken grains to convert it to a value added product, but also would be a better alternative for gluten allergic patients. The manufacture of bread from rice without gluten presents considerable technological diculty because gluten is the most important structure forming protein for making bread. Rotsch (1954) demonstrated that substances that swell in water could replace gluten in the dough. Jongh (1961) illustrated the principles of formation of bread structure from starch in the absence of gluten. The inuence of glyceryl monostearate as a gluten substitute to pure wheat starch was studied by Jong, Slim, and Greve (1968). Kulp, Frank, and Thomas (1974) reported a basic formula to produce bread from pure wheat starch with additives and found that loaves of best quality were produced with the addition of xanthum gum. A yeast leavened rice bread formula was developed by Nishita, Roberts, Bean, and Kennedy (1976) and they found that certain hydroxy propyl methyl cellulose were the only useful gum type additives for making rice bread. Nishita and Bean (1979) studied the physicochemical properties of rice that aect the bread

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H.P. Sivaramakrishnan et al. / Journal of Food Engineering 62 (2004) 3745

Nomenclature BU f G0 G00 J Je Jv Jmax K n Brabender units frequency, Hz storage modulus, Pa loss modulus, Pa compliance, Pa1 elastic part of compliance, Pa1 viscous part of compliance, Pa1 maximum viscoelastic compliance, Pa1 consistency factor, kg m s2n ow index t c _ c g0 g1 gPI s s0 x time, s deformation shear rate, s1 zero shear viscosity, Pa s innite viscosity, Pa s apparent viscosity, Pa s shear stress, Pa yield point, Pa angular frequency, s1

characteristics. Low amylose content, low gelatinization temperature, low amylograph viscosity of paste cooled to 50 C, and soft eating equality of milled rice were found to be useful characteristics for predicting good bread making properties. Various studies were conducted by Mi, Hyun, and Hae (1997a, 1997b, 1997c) to examine the varietal variation in gelatinization in rice our and adaptability to rice bread processing, to nd eects of gums, fats and gluten on the quality of rice bread and to examine the interrelation of physicochemical properties of milled rice and retrogradation of rice bread. The study found that high amylose rice showed the best suitability to rice bread processing. All the gum type additives studied (1 4.5% HPMC, 1.5% locust bean gum, and 1.0% each of gaur gum, carrageenan, xanthum gum and agar) resulted in successful formation of rice bread showing optimum volume expansion. The amylose content of milled rice was found to be closely (but negatively) associated with gel consistency and positively with springiness of rice bread. It seemed pertinent to investigate further the role of dierent rheological parameters and to compare the viscoelastic characteristics of the rice dough with that of wheat dough for bread. Since the physicochemical properties of rice our vary with variety of rice, two types, long, grain and short grain variety, were taken for the study. The gluten substitute taken in the study was hydroxypropylmethylcellulose (HMPC). The present study was undertaken with the following objectives. 1. To prepare dough samples of: (a) pure wheat out; (b) pure rice our (two rice varieties); (c) composite ours with 50% addition of rice and wheat ours and (d) rice our with 1.5%, 3.0% and 4.5% of HPMC added. 2. To nd the water absorption and peak mixing time of doughs from the farinogram. 3. To nd all the rheological parameters from dynamic oscillatory tests, shearing tests and creep tests and compare them with those of pure wheat dough.

4. To nd the increase in loaf volume and the moisture loss of the baked dough samples.

2. Materials and methods The wheat our (type 550) whose properties were known (Table 1(a)) and two rice samples were bought from the local market. The rice was milled and the proximate analysis and particle size analysis were done as per AACC standards and is given in Table 1(b) and (c). The HMPC used in the study was SIGMA HPMC [9004-65-3] with a viscosity of 4060 centipoise for 2% aqueous solution at 20 C. The series of tests were then conducted with dough samples containing 50% wheat and 50% long grain rice our (comp-lg), 100% long grain rice our (lgrice), long grain rice our with 1.5% (lgr + 1.5), 3.0% (lgr + 3.0) and 4.5% (lgr + 4.5) HPMC, and 50% wheat and 50% short grain rice our (compsg), 100% short grain rice our (sgrice), short grain rice our with 1.5% (sgr + 1.5), 3.0% (sgr + 3.0) and 4.5% (sgr + 4.5) HPMC. Then their properties were compared with that of dough made of pure wheat our (wht). The Brabender farinograph (Brabender, Model No. 8 101) was used for the measurement of water absorption values and peak mixing time of the samples. The rheometer settings used in the study were rotational, shear stress, creep and oscillatory (Paar Physica Universal Dynamic Spectrometer 200). A 20 g sample of dough was prepared using a mixer with a spiral blade, which is usually used for dough mixing. From the titration curve obtained from the farinogram, amount of water to be added and the mixing time are obtained for 20 g of sample of wht, comp-lg, lgrice, comp-sg and sgrice. For the rest of the doughs of rice with added HPMC, the water added was 38% of the dough weight and the mixing time was set as 5 min. For these tests the HPMC was hydrated at rst with the required amount of water, after heating the water to 50 C and cooling. Then the solution formed

H.P. Sivaramakrishnan et al. / Journal of Food Engineering 62 (2004) 3745 Table 1 (a) Sieve analysis of rice ours; (b) properties of wheat our (type 550) and (c) composition of rice ours Panel (a) Sieve size (lm)

39

% Retained lgrice sgrice 11.58 20.84 32.93 59.56 Protein (% d.b.) 14.3 Carbohydrate (% d.b.) 82 Fat (% d.b.) 1.9 Ash (% d.b.) 1.8

>315 >250 >200 >160

15.59 29.11 33.47 51.8 Moisture content (% d.b.)

Panel (b) Wheat (type 550) Panel (c) Rice grain type Long Short

14.1

12.30 13.10

7.90 8.09

88.68 90.40

2.88 1.11

0.54 0.40

was allowed to rest for one hour for attaining equilibrium and room temperature. After mixing the dough sample was allowed to rest for 30 min in covered bowls. All the measurements were done at 25 C, using 50 mm parallel plates (MP 31). The dough sample was placed between the plates and the gap was adjusted to 2 mm and the edges were trimmed with a knife. The dough was rested between the plates for another 1 min before testing, so that the residual stresses would relax. The tests conducted in the rheometer were: (a) dynamic oscillatory tests for a frequency sweep from 0.1 to 20 Hz at 1% strain, (b) shear tests by shearing the samples at 5 s1 and (c) creep tests by applying a constant stress of 50 Pa for 60 s on the sample and allowing the sample to recover the strain in 180 s after removal of load. The measurement prole of all three measurement described above is given in Table 2. 2.1. Modeling of the resulting curve 2.1.1. Oscillation measurements If the data of frequency sweeps for each material at dierent concentration are plotted as G0 x or G00 x in a double logarithmic diagram, dierent lines with equal
Table 2 Measuring prole for the dough samples in the rheometer Test type Oscillation Shear Interval no. 3 3 4 5 1 2 Option Frequency sweep Shearing Constant shearing Shearing Creep phase Recovery phase

slope are obtained for dierent samples of dough. The mathematical forms of these equations are given below G0 x G0x1 xx G x
00

in Pa; in Pa: G0x1

1 2

G00 x2

For an individual material the coecients and G00 x2 are the storage and loss moduli, respectively, extrapolated to the values of the initial measuring frequency, x1 or x2 . 2.1.2. Shear measurements Two regression models, Casson and Herschell Bukley were applied to the shearing tests to nd the consistency index K, the ow index n and the apparent viscosity gPI . 2.1.3. Creep measurements During the creep recovery phase after the removal of load, the entire stored deformation energy is used up for the restoration process. The compliance value J c=s can be calculated and the recovery value Je =Jmax is equivalent to the solid properties. The owability (uidity) at the end of the applied load phase was obtained by the parameter, s Zero shear viscosity g0 ; Pa: c3

Applied load 0.120 Hz ct c0 t sin xt _ c 15 s1 _ c 5 s1 _ c 51 s1 s constant 50 Pa s0

Time (s) Open 20 10 20 60 180

Measuring points 20 10 5 10 10 150

Creep

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H.P. Sivaramakrishnan et al. / Journal of Food Engineering 62 (2004) 3745

2.2. Baking tests The ingredients for the rice bread for the baking tests were our (55%), water (38.5%), yeast (1.5%), salt (1.0%), sugar (4.0%) and HPMC. A dough of 170 g was made by mixing all these ingredients. The dough was then proofed for 30 min at 27 C and then baked for 30 min at 220 C. The baked bread was allowed to cool for 30 min. The two parameters analyzed were the increase in height of the loaf after baking and the moisture loss in the bread. The dierence in height between the dough before fermentation and the bread after baking indicated the loaf volume change of the baked bread. The moisture loss is a measure of the water absorbing capacity of the bread. It was measured by deducting the weight of the bread from the initial weight of the dough before fermentation.

3. Results and discussions 3.1. Farinograph measurements The farinograph gives a measure of dough consistency during its formation. In Fig. 1, the standard farinogram curve obtained for pure wheat, pure rice and composite ours are given. The water absorption value

was 58% and peak development time was 2 min for pure wheat our. For the composite our the water absorption value was lower (56%) than for pure wheat our. This was a tough elastic dough with a limited blending value and limited machinability. The 500 BU consistency attained remained constant throughout the measuring time. The width of the farinogram curve was a measure of the doughs cohesiveness and elasticity. At the peak consistency, the standard wheat dough had maximum cohesiveness and elasiticity and then reduced with increase in mixing time. At peak consistency, wheat dough and the width remained more or less constant showing no appreciable change in the cohesiveness and elasticity. Similar properties were seen for composite ours with both rice varieties. The standard farinogram curve for pure rice our dough had similar water absorption as that of the wheat dough (57.5%), but it took more time to reach the consistency of 500 BU. This was poor dough for baking with relaxing stretchable properties and with limited machinability. The consistency increased with measuring time as opposed to the standard characteristic of wheat dough where it should decrease. The rice our particles went inside the gap between mixing bowl and mixer blade of the farinograph resulting in an increased torque towards the end of the measurement. In the case of doughs with rice our and added HPMC, only the titration curves could be obtained from

Fig. 1. The standard farinogram for: (a) pure wheat; (b) composite our dough and (c) pure rice our.

H.P. Sivaramakrishnan et al. / Journal of Food Engineering 62 (2004) 3745

41

the farinograph. It was seen from the farinogram that rice with 4.5% HPMC resulted in dough which reached a 500 BU consistency at a later time of 910 min. The width of the curve showed too high a cohesiveness. This resulted in under mixing. 3.2. Rheometer measurements 3.2.1. Oscillation The variation of G0 and G00 with frequency sweep from 20 to 0.1 Hz for pure wheat, composite our and pure rice is shown in Fig. 2. The value of moduli increased with an increase in frequency for pure wheat our dough as well as for composite our dough. The moduli were higher for composite our than that for standard wheat our. This increase might be attributed to the dierence between interaction of starchgluten in composite our and the interaction in pure wheat dough. The starch granules in the dough act as ller that reinforces the gluten and produce strong bonds to given
1.00E + 05

higher modulus. The pure rice dough also had higher moduli than pure wheat dough. The rice being tougher showed more solid properties that wheat. For the pure rice dough, there was no signicant change in the value of moduli with change in frequency. In all the cases shown in Fig. 2, the value of G0 was more than G00 , which showed that the dough was more elastic than viscous. In rice, due to the absence of a binding agent, there was no signicant water absorption. So a system with a denable structure was not formed in the case of rice our and there were repulsive forces existing between the starch granules due to the absence of a binding agent. Fig. 3 shows the moduli for pure wheat and rice dough with HPMC. For both Rice varieties, with 4.5% HPMC added, in the lower frequency range up 0.3 Hz, the dough was elastic, then from 0.3 to 15 Hz, the dough was viscous and after that the dough exhibited again

1.00E + 05

Moduli G' and G'', Pa

1.00E + 04

1.00E + 04

wht G' wht G'' comp-lg G' comp-lg G'' lgrice G' lgrice G''
1.00E + 03 0.1 1 Frequency, Hz 10 100

wht G' wht G'' sgr + 4.5 G' sgr + 4.5 G'' sgr + 3.0 G' sgr + 3.0 G'' sgr + 1.5 G' sgr + 1.5 G''
1 Frequency, Hz 10 100

Moduli G' and G'', Pa

1.00E + 03 0.1

(a)

(a)
1.00E + 05

1.00E + 05

Moduli G' and G'', Pa

Moduli G' and G'', Pa

1.00E + 04

1.00E + 04

wht G' wht G'' sgrice G' sgrice G'' comp-sg G' comp-sg G''
1.00E + 03 0.1 1
Frequency, Hz

wht G' wht G'' lgr + 4.5 G' lgr + 4.5 G'' lgr + 3.0 G' lgr + 3.0 G'' lgr + 1.5 G' lgr + 1.5 G''
0.1 1 Frequency, Hz 10 100

1.00E + 03

10

100

(b)

(b)

Fig. 2. The variation of moduli: (a) with frequency for pure wheat and long grain rice our and (b) for pure wheat and short grain rice our.

Fig. 3. The moduli variation for: (a) pure wheat and long grain rice with HPMC and (b) pure wheat and short grain rice with HPMC.

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H.P. Sivaramakrishnan et al. / Journal of Food Engineering 62 (2004) 3745

elastic properties. Here there were two crossover points. For 1.5% and 3.0% HPMC addition, towards lower frequencies the modulus values were closer to that of the standard wheat dough. This showed that at higher HPMC addition, rheological properties of the additive were more dominant that those of the other our components. The result of this oscillation test could be analyzed systematically by Eqs. (1) and (2). From that theory of ow, this equation shows the frequency of the dynamic modulus in which the exponents X and Y are the slope of the linear portion of the curve and the moduli G0x1 and G00 are the ow coecients. The exponents could x2 be considered as a co-ordination number, which considered the structure that gave the rheological behavior. This co-ordination number is in agreement with the coordination of structural units, also X Y . The modulus G00 was greater than G0x1 for both rice varieties added x with 4.5% HPMC. The highest value of elastic and loss modulus was obtained for pure short grain rice our dough. Moduli equivalent to that for pure standard wheat dough were obtained only for rice with 1.5% HPMC (both varieties). This might be due to the transition of the dough from an elastic to a viscous phase at high frequencies. The dierence between the coecients became negligible at higher concentrations of HPMC. For the standard wheat dough, signicant dierence was found between G0x1 and G00 . This was true with composite x2 ours, pure rice ours and rice our with 1.5% HPMC. When comparing the composite ours form both rice varieties, the short grain variety had a modulus value near to standard wheat dough. The exponent values were small for pure rice our dough and indicate its frequency independent structure. Also there was an increase in the exponent values with increase in HPMC concentration, which showed that with increased concentration of HPMC, the frequency dependence increased. The dynamic data on reconstituted dough implies that the exponent increases with increase in starch content. The short grain rice variety with a higher starch content had higher exponent values than the long grain rice variety. This was even true for composite our. The higher the value for the exponent the higher was the dependence of structure on strain. From the data of ow coecients and exponents, the
Table 3 Results of shearing tests on pure wheat and composite our doughs Models and their equations p p p _ Casson s s0 gPI c _ Herschell Bulkley s s0 K cn Variables s0 (Pa) gPI (Pa s) s0 (Pa) K (kg m1 s2n ) n

rice our with 1.53.0% addition of HPMC showed similar rheological properties to that of standard wheat dough. 3.2.2. Shear measurements The shear tests could only be done on three dough samples, pure wheat, and two composite ours. In the case of pure rice our doughs, since the our water system was not continuous due to the absence of a suitable additive, no shearing was imparted to the dough. For the rice our doughs with added HPMC, the moment required for shearing of the dough was more than the maximum moment limit in the rheometer. The addition of HPMC resulted in a very sticky and cohesive dough, which required a high force for shearing. The dierent parameters analyzed by the two regression models are given in Table 3. The value of ow index n was less than 1, which depicted the shear thinning behavior. The consistency decreased for composite ours, with less consistency for composite our with short grain rice our. The shear stress was also the smallest for this sample. 3.2.3. Creep tests The dierent creep curves for all the samples are shown in Fig. 4. The instantaneously recovered elastic strain just after the removal of load was high for the pure wheat dough. There was a considerable variation in the creep behaviour between the two composite ours. The creep deformation and the recovery for the composite our with short grain rice were almost similar to that of pure wheat dough. Except for the composite our with short grain rice, the non-recoverable displacement in the recovery phase was constant within the measuring time, but for the composite our with short grain rice, this displacement decreased indenitely with time. The result of the creep curve analysis for both creep phase and the recovery phase is given in Table 4. The zero shear viscosity g0 , which gave the owability of the material at the end of applied load, was very high for both pure rice samples. In an aqueous suspension like a ourwater system, the starch granules were free to move independently of each other, which resulted in high owability. Flowability was high for 3% addition of HPMC when compared with the other two concen-

wht 672.16 318.28 607.95 1370.6 0.5956

comp-lg 461.2 362.75 )190.38 2049.3 0.4016

comp-sg 228.46 246.79 56.54 996.58 0.510

H.P. Sivaramakrishnan et al. / Journal of Food Engineering 62 (2004) 3745

0.025

43
wht lgr + 4.5 lgr + 3.0 lgr + 1.5

(a)

wht comp-lg lgrice sgrice comp-sg

0.029

(b)

0.02

0.024

Deformation

0.01

Deformation

0.015

0.019

0.014

0.005

0.009

0 0 50 100 150 200 250 300

0.004 0 50 100 150 Time, s 200 250 300

Time, s

(c)
wht
0.023

sgr + 4.5 sgr + 4.5 sgr + 1.5

0.018 Deformation

0.013

0.008

0.003 0 50 100 150 Time, s 200 250 300

Fig. 4. Creep analysis curves for: (a) pure wheat, pure rice and composite ours; (b) pure wheat and long grain rice with HPMC and (c) pure wheat and short grain rice our with HPMC.

Table 4 Result of creep tests: creep phase and creep recovery phase Parameter Creep phase Max. creep compliance Symbol Dimension wht comp-lg lgrice lgr + 1.5 lgr + 3.0 lgr + 4.5 comp-sg sgrice sgr + 1.5 sgr + 3.0 sgr + 4.5 Jmax 105 Pa1 47.675 17.426 4.3442 54.059 39.564 27.327 44.741 3.787 26.352 28.07 31.074 Zero shear viscosity g0 105 Pa s 3.69 7.43 47.21 4.81 6.36 6.13 3.283 67.040 5.829 6.395 4.873 Creep recovery phase Max. viscoelastic compliance Jm 105 Pa1 16.311 4.805 1.161 8.901 7.993 5.708 7.238 1.165 4.165 5.328 7.855 Relative elastic part of Jmax Je =Jmax % 64.03 51.21 65.80 33.73 36.21 36.79 34.67 66.07 32.12 33.28 41.55 Relative viscous part of Jmax Jv =Jmax % 35.97 48.79 34.2 66.27 63.79 63.21 65.33 33.93 67.88 66.72 58.45

tration of HPMC. Be the addition of HPMC, the starch granules were made to adhere to one another, their mobility changed, a more or less changeable cell structure resulted, and the system as a whole had more space to entrap more water. When the force by which the particles attract each other had attained a certain mag-

nitude, the system became plastic. Such a condition resulted in higher owability for 3% addition of HPMC. But at higher concentrations, the dough was very rigid and there were no gas introduction into the starch granules, which reduced the owability. At 3% HPMC addition, the owability of two rice varieties was more

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H.P. Sivaramakrishnan et al. / Journal of Food Engineering 62 (2004) 3745 Table 5 Volume expansion and moisture loss of breads Bread type Increase in height after baking (cm) 4.4 2.9 1.0 2.8 1.8 2.8 2.3 0.4 2.1 2.1 2.7 Moisture loss (weight of water lost) (g) 18.7 24.73 21.15 19.29 18.7 19.9 23.16 25 20.04 18.96 17.53

or less same. All other parameters like water content, mixing time, temperature and rest time being constant, these considerable dierences in owability of the doughs with dierent concentrations of HPMC showed that there was a signicant inuence from the starch and protein of the rice our. The maximum creep compliance, Jmax had a maximum value for long grain rice with 1.5% HPMC. The owability as a time dependent parameter decreased with increase in the concentration with HPMC. Pure rice our dough had a lower Jmax , i.e. an increase in starch content decreased this owability. Also for short grain rice, this parameter increased with HPMC concentration; but for long grain rice, it decreased. So, the percentage of HPMC added had a considerable eect on the amount of starch and protein in the our. In the creep recovery phase, approximately 65% elastic recovery could be seen for pure wheat ours and pure rice ours. But for the doughs with HPMC, the viscous part constituted approximately 6065% irrespective of the type of the rice. This high viscous characteristic was imparted by the HPMC solution added. The same relative proportions of elastic and viscous part was seen for composite our with short grain rice. In Fig. 4(c), there was no appreciable dierence in the creep characteristics of the three short grain rice our doughs with dierent HPMC additions. But there was a considerable dierence in the case of long grain rice our. Only the long grain rice added with HPMC with concentration between 1.5% and 3.0% exhibited similar creep characteristics that of standard wheat our dough. 3.3. Baking tests The height dierence between the loaf before and after baking and the moisture loss which occurred during baking for all the dough samples are shown in Table 5. The pure rice dough had the least volume expansion and as HPMC was added, there was considerable expansion. At 3% HPMC addition, the height is found to decrease because the dough showed a tendency to ow out of the pan due to very high expansion. The moisture loss was found to be less for 3% HPMC addition than any other concentration. At 4.5% additions of HPMC, the dough system had become too rigid to incorporate gases. For the pure rice bread, there was a high moisture loss; this showed that there was not water absorption due to the absence of a denable structure. All breads made were compared with pure wheat bread. The grains per cm2 (number of holes on the bread per cm2 ) were very less for the composite our bread since the grain sizes were large and the grains were nonuniform. For the pure bread, the texture was very dull with uneven grain sizes. The crust was very hard and there was no denable structure at all. The bread dried at a very fast rate.

wht comp-lg lgrice lgr + 1.5 lgr + 3.0 lgr + 4.5 comp-sg sgrice sgr + 1.5 sgr + 3.0 sgr + 4.5

For the rice our doughs with 1.5% HPMC, a sticky mass resulted during mixing. For the three percentage additions of HPMC, no particular avor or taste of the added chemical could be distinguished. Mixing of the dough with 3% and 4.5% HPMC addition was not easy since this combination produced a very sticky mass. A soft crumb was obtained with an even small grain distribution for 3% HPMC addition; but the grain size was less than that of wheat bread. The crust color was less for breads with HPMC than wheat bread. Long grain rice with 3.0% HPMC addition resulted in good bread dough with better crumb.

4. Summary Farinogram measurements on rice dough could not provide all the necessary information on the rheological properties. Only the trend of the curve could be obtained for rice with added HPMC. The farinogram showed that rice our added with HPMC reached a consistency of 500 BU at a later time than that of standard wheat dough. The oscillation measurements showed that the moduli values of rice our added with 1.5% and 3.0% HPMC were similar to wheat dough for both rice varieties. At higher concentrations of HPMC, the rheological characteristics of the dough depicted properties of the additive rather than that of the dough. Shear tests could only be done to pure wheat our and composite ours and, as expected, the viscosity for the composite our was less due to the less content of gluten in it. From the creep curves, the owability (zero shear viscosity) value of rice our with 3.0% HPMC addition was similar to that of the owability of the wheat dough. The dierence in owability for the rice doughs with all other parameters remaining constant proved that there was considerable inuence of components such as protein and starch as well as their interactions with the gluten substitute. The creep analysis data showed that

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45

similar rheological properties to that of wheat dough was obtained for long grain rice our dough with HPMC addition between. 1.5% and 3.0%. The long grain rice our with 3.0% HPMC addition had better baking properties and crumb texture when compared with all other bread samples. References
Jongh, G. (1961). The formation of dough and bread structure I. The ability of starch to form structures and the improving eect of glycerylmonostearate. Cereal Chemistry, 38, 140152. Jong, G., Slim, T., & Greve, H. (1968). Bread without gluten. Bakers Digest, 42, 2427. Kulp, K., Frank, N. H., & Thomas, A. L. (1974). Preparation of bread without gluten. Bakers Digest, 48, 3438.

Mi, Y. K., Hyun, M. S., & Hae, C. C. (1997a). Varietal variation in gelatinisation and adaptability to rice bread processing and their interrelation. Korean Journal of Crop Science, 42(3), 344351. Mi, Y. K., Yeong, H. C., & Hae, C. C. (1997b). Interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage. Journal of the Korean Society of Food science and Nutrition, 26(5), 886891. Mi, Y. K., Yeong, H. C., & Hae, C. C. (1997c). Eects of gums, fats and glutens adding on the processing and quality of milled rice bread. Journal of the Korean Society of Food science and Nutrition, 29(4), 700704. Nishita, K. D., & Bean, M. M. (1979). Physico-chemical properties of rice in relation to rice bread. Cereal Chemistry, 56, 185189. Nishita, K. D, Roberts, R. L., Bean, M. M., & Kennedy, B. M. (1976). Development of a Yeast-leavened rice-bread formula. Cereal Chemistry, 53, 626635. Rotsch, A. (1954). Chemical and bakingtechnological investigation with articial doughs. Brot und Gebeck, 8, 129130.