Effect of Gluten Addition to Rice Flour in Developing a New Rice Flour Bread

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.