Emergency food from rice related composite flour with functional ingredients for disaster resilience

Abstract

This study is based on developing safe and secure, nutritious rice related emergency food with improved structural properties for disaster resilience. Therein, baked crumb slices can be prepared by fermenting and gelatinizing dough under 1 kgcm-3 initial air pressure, followed by slicing and baking to obtain a well porous, crunchy and low moisture product with a stable and less breakable structure using rice related composite flour from locally available food sources.