Replacement of Wheat Flour with Red Jasmine Brown Rice Flour in Bread Product

ResearchSDGs 1
11 Read
Pianpan Supakot*, Siwaporn Saelao and Orlawan Bisila
Food Innovation and Processing, Faculty of Science, Buriram Rajabhat University, Muang District, Buriram Province 31000, Thailand

This research aimed to study the substitution of wheat flour with red jasmine brown rice flour on bread. The red jasmine brown rice flour was supplemented at 0, 5, 10, 15 and 20% of flour weight. The physical, chemical properties and shelf-life were analyzed. The experimental results showed that the moisture, antioxidant activity, total phenolic content and total anthocyanin content were increased with increasing in the content of red jasmine brown rice flour. Physical properties in terms of redness (a*), hardness, gumminess and chewiness were increased as increasing of the red jasmine brown rice flour content (p≤0.05). However, the volume, specific volume, brightness (L *), yellowness (b *) and springiness were decreased. Sensory evaluation of the bread by the 9-point hedonic scale, the overall liking score replacement at 0, 5, 10 and 15% of flour weight were 7.89, 7.94, 7.97 and 7.86, respectively (p≤0.05). Therefore, replacing the red jasmine rice flour at 5% of the flour weight provided the best formula for the bread production, reflected by the similarity of physical characteristics compared to the controlled bread and, furthermore, with higher total phenolic content, total anthocyanin content and antioxidant activity than the controlled (p≤0.05). The evaluation shelf life of the bread was less than 4 days, this was because of fact that the bread contained total bacterial count, yeasts and mold count higher than 1 x 104 CFU/g sample and 102 CFU/ g sample, respectively.