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Upgrading and Utilization of Rice Bran for High-fibre Food Formulations: Effects of Various Levels of Extracted Rice Bran on the Quality of Bread

Md. Shams-Ud-Din
Department of Food Technology & Rural Industries, Bangladesh Agricultural University (BAU), Mymensingh 2202.

Md. Abdul Alim
Department of Food Technology & Rural Industries, Bangladesh Agricultural University (BAU), Mymensingh 2202.

Md. Abdullah Al Kafi
Department of Food Technology & Rural Industries, Bangladesh Agricultural University (BAU), Mymensingh 2202.

Abstract/ Executive Summary:

Parboiled rice bran was extracted by non-alkaline aqueous extraction process. The residual extracted bran was dried in a cabinet drier. The extracted rice bran or unextracted bran was incorporated into standard wheat flour at flour replacement levels of o, 2.5 and 5.0% to evaluate various bread properties in terms of crust and crumb characteristics. Breads were also prepared by incorporating various levels (0-20%) of extracted or unextracted rice brans in bread formulations and loaf qualities were evaluated. The bread supplemented with extracted rice bran had improved crust color and crust texture than those with unextracted rice bran. The overall crumb structure imparted by extracted rice bran seemed to be better than those of breads containing unextracted bran. Inclusion of various levels of extracted or unextracted rice bran showed that in achieving acceptable bread quality in terms of loaf volume and total loaf score, significantly higher amount of extracted bran could be incorporated in bread formulations than the unextracted rice bran.

Keywords: Upgrading, Utilization, Rice Bran, High-Fibre Food formulations, Quality of Bread

Location: Department of Food Technology and Rural Industries, (BAU), Mymensingh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Bread

Objectives:

(1) To prepare extracted \ rice bran obtained from parboiled paddy (Pajam variety) by non-alkaline aqueous extraction process and

(ii) To evaluate the effects of various levels (0-20%) of extracted rice bran on bread-making functionality of wheat flour.

Methodology:

The investigation was conducted in the laboratory of the Department of Food Technology and Rural Industries, (BAU), Mymensingh, Bangladesh. Rice bran parboiled paddy (Variety: 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 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 (25-30°C). 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 on stainless steel trays for 4-5 hour at 70°C. After cooling to room temperature., the dried extracted bran 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 Bran'. The basic formulation of bread was used in the study. The replacements of wheat flour in the formulation were made with 0-20% of extracted bran (unground and ground) or unextracted parent bran. A bulk fermentation process was followed in the bread making procedures. The basic formulation of bread is outlined. At first the yeast was rehydrated in warm (40°C) water (8 ml water/gm of yeast) to ferment for 10 min. Sugar and salt were dissolved in remaining calculated quantity of water. All the ingredients were mixed mechanically in a mixer for about 10 min to make a dough. The prepared dough was set aside for 2 hr while fermentation proceeded. The dough was covered with moistened cloth to prevent moisture loss. After 2 hr dough was "knocked back" i. e. manipulated to push out the gas that had been evolved in order to even out the temperature and give more thorough mixing. After "knock back" the dough was again rested for about 1 hr. Then the dough was divided into loaf size portion and these were roughly shaped. The dough pieces were rested at about 2hr for 10-15 min (Lst proof) and moulded into final shape. during which the dough was mechanically worked to tighten it so that the gas was better distributed and retained. and placed in pre-greased baking pans. The dough was rested again in the baking pan for the final proof of 60 min at 43°C and was then baked in the oven at a temperature of 230°C for 25 min. The loaves were allowed to cool for a minimum of 2 hr before evaluation. Loaf volume was initially used as a parameter of loaf quality. The loaf volume was determined by the Double Circumference method. The length of circumference was added to the breadth circumference (L + B). in mm and was termed as the volume index. Various internal and external parameters were examined and allotted a proportion of marks of the total score. In all cases the higher the score the better the individual quality of the bread. By the appropriate graph the volume index was converted to a loaf score for volume. The score sheet for experimental bread is shown. Loaf scoring results represent means of 2 tests with 4 loaves each. The general appearance, various crust and crumb characteristics of the breads supplemented with extracted and unextracted rice brans at Dour replacement levels of 0, 2.5 and 5.0 were evaluated and recorded. In order to evaluate the effects of various levels of extracted and unextracted rice brans loaves were prepared by incorporating 0- 20% of extracted or unextracted rice bran in the bread formulations.

Source of Information: Journal of the Institution of Engineers, Bangladesh; Agricultural Engineering Division, Vol. 24/AE, No.1, Dec. 1996

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

This study has demonstrated that the aqueous-extracted rice bran performs better in bread production than the parent unextracted rice bran. The bread volume and overall qualities of loaves were Significantly improved by addition of extracted rice bran when compared with unextracted rice bran. The breads supplemented with extracted rice bran had improved crust colour and crust texture than those with unextracted rice bran. The overall crumb structure imparted by extracted rice bran seemed to be better than those of breads containing unextracted bran due to lighter texture and less noticeable bran particles. Inclusion of various levels of extracted or unextracted rice bran showed that in achieving acceptable bread quality in terms of loaf volume and total loaf score. Significantly higher amount of extracted bran could be incorporated in bread formulations than the unextracted bran. The unground extracted rice bran rendered breads with improved quality than the ground extracted bran indicating detrimental effects of fine bran particles on bread quality.

Knowledge Management: Journal