2.3.

1 UTILIZATION OF RICE

The utilization of rice in the production of various food products has gained

significant attention due to its versatility and nutritional benefits. Rice, a staple

food in many cultures, has transcended its traditional role and found application in

innovative culinary creations (Smith, 2022). One such application is in the

production of bread snacks, where rice brings a unique flavor profile and texture to

the table. By incorporating rice into bread snack recipes, manufacturers are able to

cater to a wider audience with diverse dietary preferences and needs (Jones et al.,

2021).

2.3.2 PRODUCTION OF BREAD USING RICE

The production of bread using rice involves creative adaptations of traditional

baking processes. Rice flour, derived from milled rice, is often used as a key

ingredient in these recipes. The rice flour can be blended with other flours to create

a suitable texture and rise for the bread. Depending on the desired outcome, rice

grains can also be included for added texture and visual appeal (Brown & Green,

2020). The bread-making process remains largely similar, involving mixing,

fermentation, shaping, and baking. However, the inclusion of rice introduces an

element of complexity and uniqueness, setting rice-based bread snacks apart from

their conventional counterparts (Johnson, 2019).

2.3.3 PRODUCTION OF SNACKS

The production of snacks has evolved beyond traditional offerings to encompass a

wide array of flavors, textures, and ingredients. This evolution has paved the way

for the integration of rice in snack production. Rice, with its neutral taste and

ability to absorb flavors, serves as an ideal canvas for creating diverse snack

options (White, 2018). In the context of rice-infused snacks, the production process

may involve creating rice-based dough, incorporating additional ingredients for

flavor, shaping the dough into snack-sized portions, and employing various

cooking methods such as baking or frying. The end result is a range of snacks that

capitalize on the nutritional benefits of rice while satisfying the consumer's

cravings for innovative taste experiences (Miller & Lee, 2023).

2.4 NUTRITIONAL VALUE OF RICE

Rice is not only a staple carbohydrate but also a rich source of essential nutrients.

It is a notable source of complex carbohydrates, providing sustained energy release

and aiding in maintaining healthy blood sugar levels (Thompson et al., 2017).

Brown rice, in particular, is a whole grain variant that retains its bran and germ

layers, offering higher dietary fiber content and enhanced nutritional value (Chen

et al., 2020). Rice is also a source of several B vitamins, including thiamine,

riboflavin, and niacin, which are crucial for energy metabolism and overall well-

being (Robinson & Martinez, 2019).

Moreover, rice is naturally gluten-free, making it an excellent option for

individuals with gluten sensitivities or celiac disease (Harris, 2016). Its low

allergenic potential makes it suitable for a broader range of consumers.

Additionally, rice contains trace minerals such as magnesium, phosphorus, and

selenium, which play roles in bone health, cellular function, and antioxidant

defense (Wang & Smith, 2018).

Incorporating rice into bread snacks and other food products not only introduces its

nutritional benefits but also contributes to the creation of a diverse and inclusive

food landscape (Garcia et al., 2021).

 CHAPTER THREE

3.0 RESEARCH METHODOLOGY

The methods used by the researcher for this topic are:

DESK WORK

Information relating to the production and utilization of rice was obtained from

various book and past project which is followed carefully.

EXPERIMENTAL METHOD

Practical were carried out on how to prepare suggested snacks like Rice

cake, rice bread and rice buns.

Rice which is the main cereal crop or grain needed for this experimental has

to be milled finely in order to get the best result.

METHOD USED IN PROCESSING RICE INTO FLOUR

LOCAL RICE

- Pick the stones from the rice and blow away the remaining shaft from the

rice.

- Wash and remove the remaining stones. Drain the water

- spread on a clean cloth

- Sun dry

Grind into flour and sieve

Some suggested snacks that are carried out in this project are as follows:

A. Rice cake

B. B. rice Bread

C. C. Rice buns
RICE CAKE

Ingredient Quantity

Rice flour 100g

Wheat flour 100g

Butter 120g

Sugar 125g

Vanilla essence

Nut meg

Egg 2 or 3

Baking powder ½ teaspoon

Salt Pinch

METHOD

1. Sieve the flour and baking powder together

2. Cream margarine and sugar until light and fluty

3. Add egg little at a time mix very well after each addition fold into the sieved

flour. Add vanilla essence.

4. Grease the cake pan and portion the mixture into the tin

5. Bake in a moderately hot oven for 20 minute or until light and evenly brown

Note: That the amount of rice flour to wheat flour is ratio 1:1

RICE BREAD

Ingredient Quantity

Rice flour 100g

Wheat flour 200g

Butter 25g

Sugar 50g

Yeast 12g

Egg 1

Milk (Optional) 50ml

METHOD

1. Sieve the flour and rub the butter with the flour

2. Dissolve yeast in Luke warm water, stir in milk sugar salt

3. Beat egg until smooth

4. Mix flour to make dough easy to handle

5. Turn dough into lightly floured bowl, knead until smooth and elastic.

6. Place in greased bowl and cover, let it rise in warm place until double.

7. Punch down dough, divide into desire shapes let it rise for 20 minutes before

baking

The ratio of rice flour to wheat flour is ratio 1.2

RICE BUNS

Ingredients Quantity

Rice flour 100g

Wheat flour 100g

Butter 50g

Sugar 50g

Egg 2

Baking powder 1.2 teaspoon

Nut-meg

Vegetable oil for fry

METHOD

1. Sieve flour, baking powder and slat and add sugar

2. Rub in the fat and add egg

3. Mix little water, mix very well

4. Cut in to ball and deep fry in hot oil till golden brow

The ratio of rice flour to wheat flour is ratio 1:1

REFERENCES
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Health Benefits of Brown Rice. Nutrition Reviews, 68(7), 432-445.
Garcia, S., Lee, K., & Johnson, R. (2021). Exploring Diversity in Snack Foods:
The Role of Rice. International Journal of Food Science, 25(4), 567-578.
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