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Effects of Aqueous Extraction of Rice Bran on Its Performance as a Bread Ingredient

M. Shams-Ud-Din
Department of Food Technology & Rural Industries. Bangladesh Agricultural University Mymensingh-2202 Bangladesh

, M.A. Alim
Department of Food Technology & Rural Industries, Bangladesh Agricultural University Mymensingh-2202 Bangladesh

M.A. Kafi
Department of Food Technology & Rural Industries, Bangladesh Agricultural University Mymensingh-2202 Bangladesh

Abstract/ Executive Summary:

Parboiled rice bran was extracted by the non-alkaline aqueous extraction process. The residual bran, called extracted bran, was dried in a cabinet drier. The raw bran and extracted bran were analysed for their composition. The extracted bran or raw rice bran was incorporated into a standard wheat flour at flour replacement. levels of 0, 2. 5 and 5.0% to evaluate its bread-baking functionality. The extracted rice bran significantly improved bread volume and other loaf characteristics than the raw rice bran at the similar substitution levels. The ground extracted bran depressed loaf volume and adversely affected other bread characteristics in comparison with unground counterpart.

Keywords: Rice bran, Aqueous extraction, Bread, Loaf volume. Loaf score

Location: Bangladesh Agricultural University, Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Bread

Objectives:

To prepare extracted rice bran by non-alkaline aqueous extraction process.
To examine the composition of prepared extracted rice bran.
To evaluate the effects of extracted rice bran on bread-making functionality of wheat flour.

Methodology:

Pajam was obtained from a local automatic rice mill. In order to make sand-free, if there be any, the bran was sieved on 80- mesh sieve before use. The particle size distributions of the bran sample were determined by standard sieves. The rice bran was suspended in 10 volumes of tap water (pH 6.70) in a flask and agitated at high speed on a horizontal flask shaker (Griffin Flask Shaker) for 16 hr at room temperature (25-30⁰C). The resulting suspension was separated from extracted residual bran through cheese cloth. The residual bran (called Extracted Bran) was washed twice with water. The extracted bran was then dried in a cabinet drier for 4-5 hour at 70⁰C (Wootton and Shams-Ud-Din, 1986). After cooling to room temperature, the dried extracted brans were thoroughly mixed and packed in double layered polyethylene bags.A sample of extracted bran was ground to powder in flour mill to pass through 72-mesh sieve, packed in polyethylene bags and called "Ground Extracted Bean". Both extracted and un extracted rice brans were analysed for moisture, protein, ash, crude fat, starch, crude fibre and total sugar by the standard AOAC (1975) methods. Total unavailable carbohydrates were determined by approximation. i.e by subtracting the measured protein, fat, ash sugar, starch plus moisture from 100 (Bender, 1982). All the determinations were done in triplicate and the results were expressed as the average value. The replacements of wheat flour in the formulation were made with 2.5 and 5.0% of extracted bran (unground and ground) or un extracted parent bran. Baking tests were carried out using a no-time test baking procedures (Short, 1971) assessed for volume index using the double circumference method (Short, 1971) and by a panel of 19 tasters for appearance, crust and crumb characteristics using standard scoring method.

Source of Information: Bangladesh J. Agril. Sci. 26(1): 73-79, January, 1999

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

An average yield of 56.2% extracted bran was achieved from the extraction process. Particle size analysis of extracted bran shows that fine fraction has the highest yield (75%) followed by medium size bran (23%), and coarse bran (2%). While unextracted bran shows that 51% of the bran were less than particle size of <0.70mm, 38% were between 0.70-0.85 mm, 4% were between 0.85-1.00 mm and 7% were> 1.00 mm. The moisture content of extracted unground bran and ground bran were 6.1 and 5.8% respectively, while the unextracted rice bran had 11.3% moisture. The protein contents of unextracted bran samples are significantly higher than those of extracted rice bran samples. The extracted bran had slightly lower fat content compared to unextracted bran sample. It can be seen that both 2.5 and 5% of extracted rice bran in bread formulation contributed higher bread volume than those of unextracted bran with similar substitution levels. The weight of baked breads prepared from extracted bran samples were higher than those of unextracted bran. The bread containing the extracted unground bran retained more moisture than the ground samples incorporated at the same substitution level. All these quality attributes were significantly (p<0.01) affected by addition of extracted or unextracted rice bran in the formulation of bread. No significantly difference for colour preference was observed among the breads containing extracted unground bran, extracted ground bran and unextracted bran at 5% substitution level.

Knowledge Management: Journal