Author
 |
Kadan, Ranjit |
|
Submitted to: American Association of Cereal Chemists
Publication Type: Abstract Only Publication Acceptance Date: 10/1/2003 Publication Date: 6/1/2004 Citation: Kadan, R.S. 2004. Improvement of whole rice bread. Program Book 2003. AACC Annual Meeting. 142. Interpretive Summary: Technical Abstract: Rice grain has many unique attributes such as ease of digestion, bland taste, hypoallergenic properties and the absence of gliadin protein moiety. In addition, the rice bran (RB) components are reported to lower cholesterol and blood sugar. Rice flour, along with RB, is therefore an ideal food ingredient to make whole rice bread (WRB) for people suffering from celiac sprue and other chronic diseases. Absence of gliadin (and hence gluten) and the addition of RB, however, offer special challenges to make a yeast leavened WRB as the carbon dioxide formed during baking is not retained. The presently available rice breads require the addition of potato, tapioca and other starches to make a satisfactory bread which can unnecessarily increase the chances of objectionable contamination of gluten in the final product. We have developed a WRB using commonly available rice flours, RB, rice bran oil, gluten free yeast and food grade carbohydrate gums by utilizing a bread machine. The newly improved bread machine process provides a very convenient method to make very desirable fresh rice breads for the consumers in their homes, having color, volume and instrumental texture that is comparable to white wheat and whole wheat breads at about one fifth or less of the cost of commercial rice breads. |
