RESEARCH ON USING RICE FLOUR TO PARTIALLY REPLACE WHEAT FLOUR IN MAKING SANDWICH BREAD

Abstract

Broken rice (sometimes called broken rice) is a typical byproduct of the rice milling process. They have significant nutritional content and are barely noticeable during processing. The purpose of this study is to take advantage of the by-product source and develop a sandwich bread recipe by replacing a portion of wheat flour with rice flour (from broken rice) in the range of 5 to 25% (compared to the total weight of wheat flour used), with samples coded from G1 to G5 and the control sample G0 (100% wheat flour). Based on physical attributes and sensory evaluation, the research findings reveal that using 15% rice flour (sample G3) to substitute wheat flour produces a product with excellent sensory value, a beautiful color and is preferred by customers. The product's physical characteristics have also improved. The sandwich bread had moderate hardness, with the bread crumb and crust measured at 150.7 g force and 602.0 g force, respectively. The bread's expansion and specific volume were pretty good (291.3% and 4.1 cm³/g). Furthermore, the carbohydrate and ash contents of sample G3 (49.68% and 3.4%) were found to be significantly greater than those of control sample G0 (47.87% and 1.69%). The fiber content of the selected sample G3 (1.40%) was the same as the control sample.