Technological and physical characteristics of breads made with toasted rice meal

Manoel Soares Soares Júnior, Priscila Zaczuk Bassinello, Diracy Betânia Cavalcante Lemos Lacerda, Selma Nakamoto Koakuzu, Pedro Francisco Cavalcante Gebin, Thaís de Lima Junqueira, Vinícius Almeida Gomes


The aim of this work was to evaluate the physical and sensory quality of form breads type formulated with different levels of substitution of wheat flour (FT) by toasted rice bran (FAT). It was determined the centesimal composition, including the soluble and insoluble dietary fiber contents. It was applied whole randomized design with five treatments (0.0%, 7.5%, 15.0%, 22.5% and 30.0% of FAT in substitution to FT) and three repetitions. The color and the breadmaking test scores were evaluated for each treatment. Microbiological analyses were done to the treatment with FAT which reached the highest total score. The higher substitution level of FT by FAT, darker and lower specific volume of breads, because of the high level of dietary fiber content of FAT (29,2%), what increased the moisture retention in the final product. Among the treatments containing FAT, the bread with 7.5% of FAT had the highest score at the breadmaking test (83.5), which differed (P < 0.05) from control treatment only for specific volume and total score parameters, presenting an adequate profile for Salmonella sp, total coliforms, moldiness and yeast in relation to legislation limits, and so it can be recommended for commercialization.


Oryza sativa L.; Byproduct; Products development.


Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional