Abstract:
It was observed that the minimum quantity of vital wheat gluten required
to mix with rice flour in bread making to be 20 %. Studies on the chemical
composition of this bread showed higher moisture and protein levels than wheat
bread. Farinograph absorption curves of wheat gluten/rice flour mixes
showed that stable doughs could be made with mixes having 20 % and 25 %
wfw Gluten. It was observed that such doughs needed 70% water. Amylograph
viscosity data showed the above mixture to behave like rice flour on
heating, but on cooling it did not show a sharp increase in viscosity like rice
flour. The extensibility of the above dough was lower and the resistence was
higher than in a wheat flour dough. Gluten/rice flour dough tended to collapse
and became porous after two hours. This dough gave a good loaf when
developed by a combination of chemical and activated dough development
methods. Lecithin when used at 0.5 % (w/w) concentration in the form of a
liquid crystaline lipid phase was found to improve the loaf volume further.
