The Study On Dynamic Rheology Of Rice Dough And The Technology Of Rice Bread

Since rice possesses unique nutritional, hypoallergenic, colourless and bland taste properties, its use in baby foods, puddings and especially in development of foods for gluten intolerant patients has been increasing. Rice bread, mainly prepared from japonica rice powder, was investigated. This paper studies operating parameter, the process of manufacturing technology, formula of rice bread, property of anti - aging of some additives.The results indicated that the dough consistency decreased with lowering HPMC concentration. The HPMC has the ability to bind large quantities of water and thus increase the resistance during mixing. The farinogram showed that rice flour supplemented with HPMC reached a consistency of 500 BU at a later time than that of standard wheat dough.The dynamic rheological studies of the rice flour dough showed that the elastic modulus (G′) was higher than the viscous modulus (G″). Both the elastic (G′) and viscous(G″) moduli increased with increasing HPMC concentration. The difference between elastic and viscous modulus became less and the modulus became more frequency-dependent as HPMC Concentration increased.The physical and chemical propeties of rice powder ground by superfine grinding were comparied with generally ground rice powder. The results showed that the smaller the granule diameter distribution, the lower the protein content. The physical and chemical propeties of rice powder ground by superfine grinding were improved and suitable for making rice bread.The incorporation of hydroxy ropyl methyl cellulose (HPMC) in rice flour has made it possible to produce bread from rice flour with a specific volume comparable to that of wheat bread. The HPMC is able to provide the rice flour dough with the film forming and CO2 entrapping properties resulting in a product with a high specific volume.The hydroxy propyl methyl cellulose were the only useful gum type additives for making rice bread.With single factor experiment, select some additives with better effect to specific volume and internal organization of rice bread, then add different proportion in bread, according to the specific volume and internal organization of rece bread to determine the optimum composition of rice-flour bread. The result s of orthogonal experiment of the organoleptic evaluation indicates that the best composition is 100g rice flour,...