Parboiling effect on the rheological characteristics of Sahel 108, 328 and 329 rice varieties grown in Senegal River Valley

Abstract

In order to help State to ensure food security of the populations, technologies for substituting wheat flour with flour from local food resources such as rice are used in bread making. The aim of this study was to determine the rheological behavior of pastes obtained by incorporating parboiled and non-parboiled rice flour in the bread-making process. The results obtained revealed that parboiling improves the tenacity of the mixed wheat (85%) and rice (15%) paste. Indeed, the parboiled Sahel 328 and Sahel 329 rice varieties would give a tougher mixed paste (P/L = 1.24±0.030; 1.28±0.020 respectively) and closer to that of 100% wheat (P/L= 1.13±0.050). The incorporation of parboiled Sahel 329 rice flour resulted in a paste with a swelling index closest to that of the control (WS). The results also indicated that all the parboiled rice studied composite flours had satisfactory baking strength. Of all studied varieties, Sahel 329 when parboiled, gave the closest rheological properties to the control (100% wheat). In addition, we can consider from this study, the alternative use of rice in bread-making supports the idea that rice would be a better vehicle than the soft wheat flour used for iron and folic acid fortification in Senegal.