Substituição parcial da farinha de trigo por farinha de arroz (Oryza sativa L.) na produção de sonho - estudo modelo / Partial replacement of wheat flour by rice flour (Oryza sativa L.) for the production of donuts - a model study

AUTOR(ES)

Juliana Schmidt Galera

DATA DE PUBLICAÇÃO

2006

RESUMO

Expanding the uses of rice flour has been the focus of the partial replacement of wheat meal by rice meal in a test baked food product, aiming to produce donuts showing physicochemical properties and overall sensory acceptance similar to those produced with wheat flour only. The replacement implies also lower costs of ingredients. Furthermore, another objective was to verify the effect of the inclusion of rice flour on the oil absorption of the product during the frying process. Sixteen different batches of dough containing among 10 and 40% rice flour of different types (milled and parboiled; high and low amylose contents) and one wheat-based batch (control) were produced in a laboratory scale. The fried donuts were analyzed regarding weight, loaf volume, specific volume, water and oil retention as well their sensory acceptance. In any case, donuts produced with parboiled rice presented better results than those produced with milled rice. It was outstanding that the quality of the fried product was dependent on type and amount of rice and it was observed that the replacement of 30% of wheat by parboiled rice resulted in product with a 5.7% higher yield, due to a higher water retention and the overall sensory acceptance was comparable to that of the wheat-based control donut. In this case, the incorporation of rice flour implied a 25% reduction in costs. Donuts produced with high-amylose milled rice flour were only acceptable when they contained a maximum of 10% of rice, thus the costs reduction reached only 7%. The replacement of wheat by rice flour did not show a reproducible and an uniform behavior of oil absorption during the frying process, may be due to uncontrolled factors and further studies have been suggested.

ASSUNTO(S)

sensory evaluation rice flour farinha de arroz farinha de trigo wheat flour análise sensorial

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