Rheological properties of rice dough for making rice bread

Abstract

The rheological properties of two varieties of rice with Hydroxy propyl methyl cellulose (HPMC) added as gluten substitute were studied using a farinograph and a rheometer and compared with wheat dough to find its suitability for making rice bread. The water absorption and dough development time data were obtained from the farinogram. The tests conducted in the rheometer were oscillation measurements (frequency sweep from 0.1 to 20 Hz at 1% strain), shear measurement (shearing from 0.1 to 5 s −1) and creep tests with an instant loading of 50 Pa for 60 S. Baking tests were conducted with all the dough samples and the loaf volume and moisture loss of bread were measured. The farinogram showed that rice flour supplemented with HPMC reached a consistency of 500 BU at a later time than that of standard wheat dough. The rheological measurements from the oscillation tests and creep tests showed that the rice dough with 1.5% and 3.0% HPMC had similar rheological properties to that of wheat flour dough and was suitable for making rice bread. The long grain rice sample produced a rice bread with better crumb texture.