Host: The Japan Society of Cookery Science
Name : 2022Annual Meeting of the Japan Society of Cookery Science
Location : [in Japanese]
Date : September 02, 2022 - September 03, 2022
Object: Gramineae Zizania. Known as wild rice is a member of widely distributed in the region of north America and southern Canada. Previous studies reported that wild rice is rich in many nutrients such as proteins, dietary fiber and minerals compared to rice. However, wild rice is rarely on the market in Japan, and its physiological functions have not been clarified yet. In this research, we evaluated that palatability and acceptability of wild rice bread.
Method: First, we measured specific volumes of laboratory-made wild rice breads with different content rate of wild rice (0-50%) and wheat bread respectively by the rapeseed displacement method. Hardness, adhesiveness, and cohesiveness of those breads were measured using a creep meter. The results were analyzed by automatic analyzer and the mean and SD were calculated.
Result: The porosity was the greatest for bread with 0% wild rice content (100% wheat bread) was the greatest. The porosity was significantly decreased for breads with 30% or more wild rice content. In the mechanical characteristics, the hardness of breads with 10-20% wild rice content showed lower than that with 30-50% wild rice. The cohesiveness of bread was gradually decreased when the content of wild rice was increased from 10 to 30 %. On the other hand, the mechanical measurements at 40-50% wild rice-containing breads was not detectable because the samples were brittle and crumbled. We concluded that the change in swelling and mechanical characteristics with wild rice content was related to the decrease of gluten content with decreasing wheat content. It further needs to be examined the gelatinization property of wild rice bread in future as the starch of wild rice may also influence its mechanical characteristics. The color of the crumb part of tested breads decreased L* and increased a* and b* with increasing wild rice content, suggesting that the husk of wild rice may influence the color component of the wild rice bread.
