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Keywords:

  • Rice flour;
  • Composite bread

Abstract

A study was conducted to determine the suitability of substituting portions of wheat flours with rice flours for breadmaking. The levels of substitution were 50, 100, 150 and 200 g kg−1. Two kinds of enzymes, barley malt and fungal amylase, were added to composite flours, and their effects on the volume and quality of the rice-based bread were determined. The results showed that the enzymes, levels of replacement and the varieties of rice had significant effects on weight, specific volume and overall acceptability of the bread samples. However, the enzymes did not have significant effects on the volume, protein and fat contents or on the character and color of the crust in the sensory analysis. Comparisons were made of the nutritional and sensory qualities of the bread made entirely from wheat flour, and the sample which performed best, the bread with 50 g kg−1 of flour from low amylose variety (183.3 g kg−1) with barley malt, showed non-significant differences. The overall acceptability of the products showed that it is acceptable to substitute wheat flour with flours generated from rice up to the 150 g kg−1 replacement level only.