Texture Development Of Bread From Rice Berry Flour

Transcription

1 Texture Development Of Bread From Rice Berry Flour Patthama Hirunyophat a *, 1 U Thong-Nok Road, Dusit, Bangkok 10300, Thailand Nunyong Fuengkajornfung b, 1 U Thong-Nok Road, Dusit, Bangkok 10300, Thailand Abstract The research objective of this study is texture development of bread from rice berry flour quality by carboxy methyl cellulose (CMC) for acceptance of consumer and make choice for consumer whom think of health. The result from sensory characteristics showed that the standard recipe for bread from rice berry flour and found the best recipe for bread from rice berry flour development which have ingredients of recipe, bread flour 500 g, yeast 15 g, egg 100 g, water 150 g, fine sugar 150 g, table salt 5 g, shortening 100 g, powdered milk 15 g and evaporated milk 120 g. This study found the ratio of wheat flour to rice berry flour for make bread from rice berry flour was 75 : 25, the ratio had satisfaction score between minimum score to median score, 50:50 and 25:75. This ingredients have an effect for bread to have more firmness and with no risen characteristic. Moreover, it made the bread have more dark color. The development of texture development of bread rice berry flour at percentage rank 0.5, 1.0 and 1.5 of flour weigh found an effect from increasing the quantity of CMC, moisture was increased and density was decreased because hydroxyl group in CMC molecules can be interaction with water molecules by hydrogen bound which protect lose of moisture in bake process of bread. In addition CMC make bread increase specific volume and increase texture quality of bread rice berry flour because CMC aid to add viscosity of dough which make keeping many air-cell form carbon dioxide (CO 2 ) in ferment process. Chemical compositions of bread made of rice berry flour found that most chemical component of bread made of rice berry flour which are carbohydrate, moisture, protein, fat and ash at the quantity at 48.17, 28.14, and 1.08 percent consecutively and have high dietary fiber at 6.99 percent. Keywords: Texture development, Rice berry flour and Bread. 1. Introduction Now bakery product plays more role in daily life of Thai people. Bread is the product which most consumers are familiar with because of its soft substance which can be eaten with butter, jam, spread sandwich variously. This made production industry grow fast by having market share in bakery group more than Baht 2,000 million. (Pornvinus Panya, 2001) Bread is baked product which has been risen by powdered yeast. The main ingredients are ie wheat flour, powdered yeast, water and salt. Each ingredient plays its specific function in the bread. Also if we lack each ingredient, we won t be able to produce qualified bread to be consumed. Moreover there are other ingredients ie sugar, milk, fat, egg, mixed fruits and substance which make more specific odor and taste which may add into the main ingredients to create some characteristics of bread which the main ingredients can t make those characteristics in different kinds of bread ie sweet bread, raisin bread, dennis pastry, doughnut, soft bun and different kinds of roll according to ratio of raw material in that ingredient. (Watanee Boonwittaya, 1999) Rice Berry is the seed of rice which has been selected and developed by the mixture of cross seeds between jasmine rice of Kasetsart University and jasmine rice 105 from Rice Research Institute. * ADDRESS FOR CORRESPONDENCE: Patthama Hirunyiphat, Faculty of Science and Technology, Suan Sunandha Rajabhat University, 1 U Thong-Nok Road, Dusit, Bangkok 10300, Thailand address: patthama.hi@ssru.ac.th / Tel.:

2 Rice berry seed has been wide- spread utilized both by consuming brown rice directly and supplementary food for assuage purpose ie rice berry supplementary food and rice berry bran oil etc. Rice seed was proved on nutrition value which rice with purple seed has good qualification for antioxidant by finding that rice berry seed has quantity of nutrition value ie Omega-3 = mg/100 g, vitamin B1 = 0.39 mg/100 g, vitamin B6 = 0.20 g/100 g, vitamin E ug/ 100 g, Folic acid 48.1 ug/100 g, Iron mg/100g, zinc 3.2 mg/100 g and copper 0.22 mg/100 g etc. Moreover rice berry seed has quantity of polyphenolic at mg/100 g, Anthocyanin mg/100 g and Beta carotene 63.3 µg/100 g which were mostly found in the part of Pericarp of all 3 kinds of rice kernel which are related to the ability to antioxidant especially polyphenolic. The study found that rice with more color of purple will be more effective to more antioxidant ability. If human body gets more amino enough for their daily need which will help to reduce the risk for diabetes, heart disease, myocardial infraction and cancer. (Rice Science Center, 2013 and National Research Council of Thailand, 2013) Carboxymethyl cellulose, CMC (Figure. 1.) is a particle of cellulose which has carboxymethyl instead which is inclined to be in the form of sodium which is generally called as Cellulose. CMC is hydrocolloid which can split in the group which has Anionic Hydrocolloid. However the value of being acid and alkali at the range of 5-9 will have very small effect to the stickiness of melting substance CMC in hydroxyl group in molecule CMC can have reaction to water molecule with hydrogen function so it will prevent humidity loss from the baked product during baking process and preservation process which is the same as hydroxypropyl methyl cellulose (HPMC). (Armero and Callar, 1998; Asghar et al, 2005) Moreover the pushing of the charge of supply chain of CMC will add more stickiness in the bread (Vanna Tulyathan, 2006) in the aspect of adulterated substance in food, the Office of Food and Drug Committee allowed to use CMC at the appropriate quantity. (not fix maximum quantity) (Food and Drug Administration Thailand, 2004) Figure 1. Structure of carboxymethyl cellulose (Hercules Incorporated, 1999) Fungnapha Kuntar (2009) studied the effect of HPMC and CMC to unfreshness and quality of preservation of wheat flour bread by studying the effect of temperature of preservation to the quality of bread. In this research converted quality of HPMC and CMC into 3 levels which are 0.50, 1.00 and 1.50percent of the weight of wheat flour and convert preservation temperature at 2 levels ie temperature of the room (25.00±2.00 ºC) and temperature for freezing (4.00±2.00 ºC) we found that the bread which has been added HPMC and CMC is less harder than the bread with controlled formula both after newly produced and during preservation period. Also the bread which has been preserved in the freeze temperature is harder than the same sample which has been preserved in the temperature room. Another finding is that adding HPMC and CMC helped adding flexibility of the bread as well. Yuporn Puechkamut and Witt Phewnim (2011) studied the usage of soybean from soybean milk factory or okara to replace wheat flour in producing sandwich bread and found that by using 2

3 fresh okara instead of wheat flour in more quantity made less flexibility of the piece and the bread will have less specific capacity and have harder texture and the bread will have more dark color. Other than this we found that quality of okara which would be able to replace wheat flour is at 20 percent level. Then there was an experiment of using three types of binding agent which are HPMC, CMC and DMG (distillated monoglyceride) to improve quality of okara bread. There was a finding that the usage of CMC at the level of 1.50 and 2.50 percent made specific capacity and humidity of okara bread to be increased near the controlled formula bread. The result of nerve sense is that using 2percent of CMC made the bread which used okara instead of wheat flour at 20percent got the highest score of total favorable score. So we brought 2percent of okara bread with added CMC to improve nutrition value by not using white butter but tried to add soybean oil. This trial made us find that adding 4percent of soybean oil made okara bread to be good bread and is highest accepted by the people who were given the test. The result of chemical component analysis found that okara sandwich bread has more protein quantity, more ash and more nutrition fiber and quantity of carbohydrate and fat were lower in comparison with controlled formula bread. So the researcher brought rice berry flour to be the ingredient of the bread by adding CMC which is qualified to improve quality of the bread so it is accepted by the consumers. Moreover rice berry flour is also fertile with antioxidant (Pornrattana Sinchaipanich and Chonnikarn Chamot, 2008) which is an alternative for the consumers who are health lovers. In addition bringing raw material to be applied to utilize by adding value to agricultural goods of Thailand. This can be expanded in commercial aspect. More importantly, this will make food made of rice to be standardized to increase export volume to align with the government s policy. 2. Objective of this research To study ratio of rice berry flour to wheat flour in making bread from rice berry flour. To study quantity of CMC usage to develop bread made of rice berry flour. To study chemical compositions of bread made of rice berry flour. 3. Materials and methods 3.1 Study ratio of rice berry flour to wheat flour in making bread from rice berry flour. Standard formula of bread which consists of bread flour 500 g, yeast 15 g, egg 100 g, water 150 g, fine sugar 150 g, table salt 5 g, shortening 100 g, powdered milk 15 g and evaporated milk 120g (Nunyong Fuengkajornfung, Patthama Hirunyophat & Jiraporn Weenuthtranon, 2015) to produce bread made of rice berry flour by converting ratio of rice berry flour to wheat flour at 25: 75, 50: 50 and 75: 25. Evaluate the sensory by 9 point hedonic scale, assess appearance, color, odor, taste, texture and overall by using 50 untrained tested people. Randomized Completely Block Design (RCBD) was used in this part of the experiment. Analysis of variance was performed. The differences of means were reported at 5% significance level using Duncan s New Multiple Range Test. 3.2 To study quantity of CMC usage to develop bread made of rice berry flour. Bring bread made of rice berry flour which got the most acceptance from the consumers from number 2.1 to improve quality of texture by adding CMC at the level of 0.5, 1.0 and 1.5 percent of flour weight Fungnapha Kuntar (2009) to evaluate of moisture content, quality of texture and sensory characteristics as follows (1) Moisture content (AOAC, 2006) 3

4 (2) Quality of texture of the bread made of rice berry flour by Texture Analyzer, TA-XT 21) (Rouille et al., 2005 ) Completely Randomized Design (CRD) was used in this part of the experiment. Analysis of variance was performed. The differences of means were reported at 5% significance level using Duncan s New Multiple Range Test. (3) Sensory characteristics by 9 point hedonic scale, assess appearance, colour, odor, taste, texture and overall by using 50 untrained tested people. Randomized Completely Block Design (RCBD) was used in this part of the experiment. Analysis of variance was performed. The differences of means were reported at 5% significance level using Duncan s New Multiple Range Test. 3.3 To study chemical compositions of bread made of rice berry flour. Chemical compositions, including moisture content, protein, fat, dietary fibers, ash and carbohydrate of bread made of rice berry flour were investigated. Completely Randomized Design (CRD) was used in this part of the experiment. Analysis of variance was performed. The differences of means were reported at 5% significance level using Duncan s New Multiple Range Test. 4. Results and Discussion 4.1 The ratio of rice berry flour to wheat flour in making bread from rice berry flour. Result of the quality characteristics when studying ratio of rice berry flour to wheat flour in making bread made of rice berry flour as shown in Table 1. Table 1. Sensory characteristics of bread made of rice berry flour when using ratio of rice berry flour to wheat flour. Sensory characteristics Ratio of rice berry flour to wheat flour 25 : : : 25 appearance ns 6.46± ± ±1.18 colour ns 6.48± ± ±1.14 odor 6.34±1.15 a 5.74±1.42 b 5.58±1.21 b taste 6.66±1.66 a 5.80±1.60 b 5.06±1.74 c texture ns 6.30± ± ±1.63 overall 6.86±1.30 a 6.08±1.42 b 5.60±1.56 b From Table 1. show that quality characteristics in finding standard formula of bread selected the third formula to study ratio of rice berry flour to wheat flour in making bread and by acceptance test by 9 point hedonic scale. This has been done by 50 Suan Sunandha University students. The finding is that factors of sensory characteristics on appearance, color and texture of every ratio has favorable score which is not different (p>0.05). Odor, taste and overall, ratio conversion of rice berry flour to wheat flour is at 25: 25 and favorable score is more than 50:50 and 75: 25 (p 0.05) by having score at the range of little favorable up to intermediate favorable. This is because adding quantity of rice berry flour impacted to make the bread to be more firm and has not risen. Moreover it made the bread to have more dark color. For example, see Figure. 2. 4

5 Figure.2 Characteristic of bread made of rice berry flour which has ratio of rice berry flour to wheat flour at 25: Quantity of CMC usage to develop bread made of rice berry flour. By bringing bread made of rice berry flour to develop texture quality by adding CMC at the level of 0.5, 1.0 and 1.5 percent of flour weight to moisture content and found that quantity of added CMC made the bread have more moisture. This is because hydroxyl group in CMC molecules can be interaction with water molecules by hydrogen bound so it could help moisture loss prevention of baked product during preservation period. (Armero and Collar, 1998; Asghar et al; 2005) The result from the experiment is in the same way as the research of Yuporn Puechkamut and Witt Phewnim (2011) which studied soybean from soybean milk from the factory or okara which replaced wheat flour in sandwich production and found that using CMC at the level of 1.5 and 2.5 percent which made specific volume and moisture of the bread increase which made the texture of the bread to be softer. (Table 2) Table 2. Moisture content and firmness value of the bread made of rice berry flour which used CMC at the level of 0.5, 1.0 and 1.5 percent of the bread weight. CMC (%) Moisture content ( %wb) Firmness (g mg) When bringing rice berry flour to measure texture quality of bread by using Texture Analyzer by measuring firmness of the bread and found that increased quantity of CMC made the bread made of rice berry flour have less firmness (Figure. 3). This is because CMC is stabilizer and improves the viscosity of dough, making it possible to store carbon dioxide (CO 2 ) from the fermentation process. The result is that it made the produced bread have air cells are small and uniform (Selomulyo and Zhou, 2007) and made the bread to have more specific volume, bigger size of the bread and better quality of the texture of the bread. For example, see Figure. 4. 5

6 0.5% CMC 1.0% CMC 1.5% CMC Figure. 3 Firmness value of the bread made of rice berry flour which used CMC at the level of 0.5, 1.0 and 1.5 percent of bread weight by Texture analyzer. a b c Figure. 4 Characteristics of air cell of the bread made of rice berry flour which used CMC at the level of 0.5 percent (a), 1.0 percent (b) and 1.5 percent (c). The result of sensory characteristics of the bread made of rice berry flour which use CMC at the level of 0.5, 1.0 and 1.5 percent of bread stuff weight by acceptance test by 9 point hedonic scale (Table 3). This has been done by 50 Rajabhat University students found that factors of sensory characteristics on colour, texture, odor, taste and overall have favorable score which is not different (p>0.05) by adding CMC at the level of 1.0 and 1.5 percent have more favorable score at the level of 0.5% at the range of intermediate favorable to very favorable. This is because CMC is qualified to make the produced bread have small size of air cell and have consistency. Moreover the bread has more specific volume which made the bread to have bigger size and riser. (Yuporn Puechkamut and Witt Phewnim, 2011) So the consumers accepted its shown appearance. Therefore using CMC to develop texture of the bread could help improve quality of sensory of the bread. In addition, it could help to slower harden the bread during preservation period as well (Tavakolipour and Kabbasi-Ashtari, 2006) 6

7 Table 3. Sensory characteristics of the bread made of rice berry flour which use CMC at the level of 0.5, 1.0 and 1.5 percent flour. Sensory characteristics % CMC appearance b ab a colour ns odor ns taste ns texture ns overall ns Chemical compositions of bread made of rice berry flour. Chemical compositions of bread made of rice berry flour (Table 4) found that most chemical component of bread made of rice berry flour which are carbohydrate, moisture, protein, fat and ash at the quantity at 48.17, 28.14, and 1.08 percent consecutively and have high dietary fiber at 6.99 percent which is aligned with the research of Chayapat Kee-Ariyo, Nanoln Dangsung and Sasithon Pomchiangpin (2013) who studied chemical component of whole-wheat bread which replaced wheat flour by coconut wheat by finding chemical component of whole-wheat bread and found that carbohydrate, moisture, protein, fat, ash and dietary fiber at 50.18, 35.58, 10.17, 4.76, 1.14 and 8.11 percent consecutively. This can be seen that dietary fiber of bread made of rice berry flour has value near whole-wheat bread. 5. Conclusion Table 4. Chemical compositions of bread made of rice berry flour. chemical compositions content (g/100g) moisture carbohydrate fat protein ash 1.07 dietary fiber To study ratio of rice berry flour to wheat flour in making bread from rice berry flour. The result of sensory characteristics showed that the standard recipe for bread from rice berry flour and found the best recipe for bread from rice berry flour development which have ingredients of recipe, flour 500 g, yeast 15 g, egg 100 g, water 150 g, fine sugar 150 g, table salt 5 g, shortening 100 g, powdered milk 15 g and evaporated milk 120 g. This study found the ratio of wheat flour to rice berry flour for make bread from rice berry flour was 75 : 25, the ratio had satisfaction score between minimum score to median score, 50:50 and 25:75. This ingredients have an effect for bread to have more firmness and with no risen characteristic. Moreover, it made the bread have more dark color. 5.2 To study quantity of CMC usage to develop bread made of rice berry flour. The development of texture development of bread rice berry flour at percentage rank 0.5, 1.0 and 1.5 of flour weigh found effect from increasing quantity of CMC, moisture was increased and density was decreased because hydroxyl group in CMC molecules can be interaction with water molecules by hydrogen bound which protect lose of moisture in bake process of bread. In addition CMC make bread increase specific volume and increase texture quality of bread rice berry flour 7

8 because CMC aid to add viscosity of dough which make keeping many air-cell form carbon dioxide (CO 2 ) in ferment process. 5.3 To study chemical compositions of bread made of rice berry flour. Chemical compositions of bread made of rice berry flour (Table 4) found that most chemical component of bread made of rice berry flour which are carbohydrate, moisture, protein, fat and ash at the quantity at 48.17, 28.14, and 1.08 percent consecutively and have high dietary fiber at 6.99 percent. Acknowledgements The authors of this research would like to thank you the Suan Sunandha Rajabhat University for funding this research and also assist the authors in every aspect. The author also needs to thank the Hirunyophat family and friends who are so encourage the author. Lastly, the author would like to thank you to the professionals and normal users which give their time to evaluate the system. References AOAC Official Methods of Analysis. Association of Official Analytical Chemists. AOAC., Washington DC. Armero, E. & Collar, C. (1998). Crumb firming kinetics of wheat breads with anti-staling additives. Journal of Cereal Science, 28(2), Asghar, A., Anjum, F. M. & Hussain, S. (2005). Effect of carboxymethyl cellulose and gum Arabic on the stability of frozen dough for bakery product. Turkish Journal of Biology, 29(4), Boonwittaya, W. (1999). Baked product technology. Pathum Thani: Valaya Alongkorn Rajabhat University. Chayapat, K. A., Dangsung, N. & Pomchiangpin, S. (2013). Dietary fiber supplement by coconut flour from coconut wastes oil extraction process in bakery product. Rajamangala University of Technology Phra Nakhon, Thailand. Food and Drug Administration Thailand. (2004). Announcement of Office of Food and Drug Committee on the topic of Regulation on food additives. Retrieved from Fuengkajornfung, N., Hirunyophat, P. & Weenuthtranon, J. (2015). Development of Bread from Rice Berry Flour on Consumer Acceptance. Suan Sunandha University, Thailand. Hercules Incorporated. (1999). AQUALON Sodium Carboxymethylcellulose-Physical and Chemical Properties. Retrieved from en/downloads/products/ Multi_Market_Principals/Aqualon/Aqualon_CMC_Booklet.pdf. Kuntar, F. (2009). Effects of hydroxypropylmethyl cellulose and carboxymethyl cellulose on staling and keeping quality of wheat bread. Chulalongkorn University, Thailand. National Research Council of Thailand. (2013). Biological Technology Integration Program in making rice seeds for value added and high value purpose. Retrieved from Panya, P. (2001). The Development of bread product made of wheat flour mixed with jasmine rice. Bangkok: Kasetsart University. Puechkamut, Y. & Phewnim, W. (2011). Quality improvement of sandwich bread substituted wheat flour with soy milk residue. The Journal of KMUTNB, 21(3), Rice Science Center. (2013). Rice berries. Retrieved from 8

9 Rouille, J., Della, V.G., Lefebvre, J., Sliwinski, E & Van, V.T. (2005). Shear and extensional properties of bread dough effected by their minor components. Journal of Cereal Science, 42, Selomulyo, V.O. & Zhou, W. (2007). Frozen bread dough: effects of freezing storage and dough improvers. Journal of Cereal Science, 45(1), Sinchaipanich, P. & Chamot, C. (2008). The Development of Brown Rice Production Process to maintain nutrition value and stability added for preservation purpose. Retrieved from http// rice- process_thai pdf. Tavakolipour, H. & Kalbasi-Ashtari, A. (2006). Influence of gums on dough properties and flat bread quality of two Persian wheat varieties. Journal of Food Process Engineering, 30(10), Tulyathan, V. (2006). Food chemistry of carbohydrate. Bangkok: Chulalongkorn University. 9