title: Fermented Brown Rice Flour as Functional Food Ingredient.
abstract: As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.
authors.affiliation: UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia. mona.milad2005@gmail.com.
authors.forename: Muna
authors.initials: M
authors.lastname: Ilowefah
authors.affiliation: UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia. Chinmachiemela@yahoo.com.
authors.forename: Chiemela
authors.initials: C
authors.lastname: Chinma
authors.affiliation: UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia. jamilah@putra.upm.edu.my.
authors.forename: Jamilah
authors.initials: J
authors.lastname: Bakar
authors.affiliation: UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia. hasanah@putra.upm.edu.my.
authors.forename: Hasanah M
authors.initials: HM
authors.lastname: Ghazali
authors.affiliation: UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia. kharidah@putra.upm.edu.my.
authors.forename: Kharidah
authors.initials: K
authors.lastname: Muhammad
authors.affiliation: UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia. makeri50@yahoo.com.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Makeri
keywords: bread volume; brown rice flour; fermentation; pasting properties; rheological properties; texture properties