Author
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Kadan, Ranjit |
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Submitted to: Rice Technical Working Group Meeting Proceedings
Publication Type: Proceedings Publication Acceptance Date: 12/15/2004 Publication Date: 12/17/2004 Citation: Kadan, R.S. 2004. Development of whole rice bread. Proceedings of 30th Rice Technical Working Group Meeting. 30:142. Interpretive Summary: Technical Abstract: Rice flour is an ideal ingredient to make bread for people who suffer from Celiac and other chronic allergic diseases, because its proteins are devoid of gliadin, and rice is known for its ease of digestion, bland taste, and hypoallergenic properties. However, the absence of gliadin creates a special challenge to make baked products, since gliadin is an essential component of gluten. For the past thirty years, scientists have developed rice bread using methyl cellulose and other food gums as a substitute for gluten in rice baked foods. To improve rice bread further, they add tapioca, potato, eggs, milk, and soy proteins. The rice bread is still considered dry and crumbly, and hence, unacceptable by the consumers. Perhaps one of the reasons is that the rice starch retrogrades a lot faster than wheat starch. These ingredients not only increase the cost, but also unnecessarily expose the consumers to potential allergy, as nearly 50% of Celiacs also suffer from various food allergies. Our objective was to see if an acceptable rice bread (RB) could be made from all rice ingredients by using a commonly available bread machine. Our exploratory research has shown that a RB, which is comparable to white wheat bread and whole wheat bread, can be made by using a bread machine at a fraction of the cost of commercial rice breads. The making of whole rice bread by the consumer from a bread mix with a commonly available bread machine provides an ideal approach to enjoy a fresh gluten-free bread. Research is continuing to optimize the whole rice bread (WRB) process. |
