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Full Project – Analyzing the utilization of rice flour, wheat flour and composite flour for the production of bread

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Chapter one

1.0 Introduction

The Flour is used in the production of snack, bread and all sorts of convenient food. Unfortunately, people think that wheat is the only cereal used in the production of flour. Rice is defined by Webster’s dictionary (oryzasativa) as annual cereal grass widely cultivated for its seeds used for human food. It is one of the world’s most important food crops. Where it is eaten every day and sometimes twice a day, is undoubtedly next in order of importance to wheat as food crop. The rice grain has approximately the same botanical structure as wheat grain. Introducing local cereal i.e. rice as partial research work. The mixture of wheat and rice flour is known as “composite flour”. After the production, the end product might not be like wheat flour but as good as that of wheat and even more nutrition’s.

Wheat is an important source of carbohydrates. Globally, it is the leading source of vegetable protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals but relatively low in protein quality for supplying essential amino acids. When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber. In a small part of the general population, gluten – the major part of wheat protein – can trigger coeliac disease, noncoeliac gluten sensitivity, gluten ataxia, and dermatitis herpetiformis.

1.1 Historical background

The Asian rice, (Oryza sativa), is the most widely cultivated and consumed staple food in the world especially in Asia. O. sativa has two main eco-geographical races O. sativa indica and O. sativa japonica. O. sativa indica is the major race of rice grown in the tropics and subtropics. It is grown in the Philippines, India, Pakistan, Java, Sri Lanka, Indonesia, central and southern China, and in some African countries, Australia and the US. O. sativa japonica is grown in the northern and eastern China and in the cooler areas of the subtropics and in temperate zones. Once thought as the third subspecies, O. sativa javanica, is now called as the tropical japonica. Javanica plants are tall with broad, stiff, light green leaves and the grains are long, broad, and thick, do not shatter easily, and have low amylose content. Javanica are grown especially in the high-elevation rice terraces of the Cordillera Mountains of Northern Luzon, Philippines. Oryza glaberrima (African rice) is the other domesticated rice species grown in some parts of West Africa. Its grains are brittle and the milling quality is poor, which make it less suitable for cultivation compared to O. sativa.

Rice production originated in China, and was spread to countries such as Srilanka and India. It is believed that rice was brought to West Asia and Greece in 300 B.C. by Alexander the greats armies. In 800 A.D, people in east Africa traded with people from India and Indonesia and were introduced to rice. It is hard to say exactly how rice was brought over to North America. One story says that a damaged ship was forced to clock in the Carolinas. In return for repairs, the captain of the ship gave the colonizers a bag of rice. In addition, it is believed that slaver from Africa brought rice from their land. In 1700, 300 tons of American rice was shipped to England. After the civil war came to an end, Rice was produced all over the south. In the United States, rice is mainly grown in California, Mississippi, Texas, Arkansas, and Louisiana. The United States has adopted new technology and machinery to produce rice. On average it takes about 7 man hours per acre to cultivate rice. In Asia, it can take 300 man hours to cultivate an care of rice. On average an American consumer around 25 pounds of rice a year. In parts of Asia a person can consumer between 200 and 400 pounds of rice a year. Rice can be grown in a multitude of conditions it can be grown in desert lands as well as methods. The rice plant can grow to be between two and six feet tall. There are different varieties of rice grown in the world. They differ in shape, size and colour of grains, the west Africa types of rice and brown, yellow and red. Before the introduction of Oryza saeiva some 67 years age, red rice derived from the indigenous West Africa Cultivated species Oryza. Glaberrima was grown and it is still grown on unprepared plan in Mali, Sierra Leone and Nigeria. Commercially, the two types of rice recognize and the white and red but generally the white types are preferred and bring much higher price in most markets. Rice if best grown in the naturally humid condition provided by coanial plains and river basin and river Delta regions. It is sometimes grown on land which has been deliberately swamped to facilitate its cultivation. Rice is eaten by man, cattle and poultry and is also used in the manufacture of starch and beer. Rice has good storage qualities and can be easily transported from one place to another. Archaeological analysis of wild emmer indicates that it was first cultivated in the southern Levant, with finds dating back as far as 9600 BCE. Genetic analysis of wild einkorn wheat suggests that it was first grown in the Karacadag Mountains in southeastern Turkey. Dated archeological remains of einkorn wheat in settlement sites near this region, including those at Abu Hureyra in Syria, suggest the domestication of einkorn near the Karacadag Mountain Range. With the anomalous exception of two grains from Iraq ed-Dubb, the earliest carbon-14 date for einkorn wheat remains at Abu Hureyra is 7800 to 7500 years BCE.

1.2 Statement of the problem

The problem faced and encountered in making rice based bread are lack of elasticity, stretchability and gas retention capacity of the dough during fermentation. Since these three quality characteristics are very important in order to make high quality bread particularly with quality bread crumb and bread crust. As rice flour lacks in gluten protein compared to wheat flour, it is incapable to form a loaf of bread for better consumer acceptance especially during the process of fermentation. Therefore, the lack of inherited features in rice bread need to be improved with a view of making a loaf of bread which overall quality characteristics in par with the wheat bread. The perception towards the finish product is very important when the product is kept for marketing. In order to improve the areas lacking in rice flour incorporated bread; under mentioned processing steps are considered important in producing rice flour, compatible with the rice bread making process. Also, ignorance seems from the facts that some people are not knowledgeable due to poor orientation in the start of life. People have been so used to wheat flour and introducing flour gotten from cereal a tuber crops, will be a great surprise because they always think that flour used for bread can only be gotten from wheat and no other crop. Thereby purchasing of the rice flour will be minimized, because people will not know the proper way to use it, the proportion to use, to acquire a good output, in other words, ignorance make them think no other flour can be good as that of wheat flour. Time constraint people feel if we use our local product, processing will have to be considered, using our locally produced rice, stone will have to be removed first, then wash thoroughly to remove the remaining stones. It will then be dried in the sun, after which will be taken to grinding machine that will grind it in to fine flour, and this will take a lot of time.

1.3 Significance of the study

The research work is intended to improve self-reliance on our locally produced products and minimize if possible, the use of imported flour. E.g. wheat, barley oat etc. the proper incorporation of ingredient to produce quality and acceptable snacks that will increase sale while the cost of production automatically will reduce.

1.4 Objectives of the study

The aims and objective of this research work is to find out the various ways by which quality of diets based on which rice can be improved. This project work is therefore carried out to achieve the following aims.

To produce bread using rice flour, wheat flour and composite flour.
To create more awareness on the uses of rice flour and composite flour for production of bread in home and hotels.
To examine the various cookery method in rice product.
To compare the three bread production in terms of taste.

1.5 Research Question

To what extent can bread be produce using rice flour, wheat flour and composite flour?
To what extent creating more awareness on the uses of rice flour for production of bread in home and hotels?

What are the various cookery methods in rice product?

What are the differences of the bread production in terms of taste?

1.6 Research hypothesis

Ho: there are no significant differences between the productions of the bread using (rice, wheat and composite flour).

Ho: there are significant differences between the productions of the bread using (rice, wheat and composite flour).

1.7 Scope of the study

This research work will cover the area on how to use rice flour, wheat flour and composite flour in production of bread. And also to enlighten caterers and food handlers on how to use our local cereal crops i.e. rice in the production of flour and also to teach them on how to integrate this flour with other locally produced crop flour. Finally to discourage food handlers or caterers on the excessive spending on wheat flour.

1.8 Limitation of the study

This following were some problems encountered during the research process:

Time constraints: Due to lack of time, only few of local products will be used.
Lack of fund. Due to the fact that there is lack of fund, the project will be limited to some product.

1.9 Definition Of Terms

Cereal : A kind of grain

Composite flour: Mixture of two or more flour

Graminea: Scientific name for the class to which cereal and grain belong to.

Acreage: Area of a place of land measured in areas

Perennial: Lasting through the whole year.

Irrigation: To supply water to dry land especially by providing with man-made streams.

Species: A group of plant that are of the same kind which are like in all important ways.

Nursery: An area where plants and trees are grown to be sold or planted in other places.

Transplanting; To move a plant from one place and plant in another.

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Full Project – Analyzing the utilization of rice flour, wheat flour and composite flour for the production of bread

Click here to Get The Complete Research Project Chapter 1-5

Full Project – Analyzing the utilization of rice flour, wheat flour and composite flour for the production of bread

Full Project – Analyzing the utilization of rice flour, wheat flour and composite flour for the production of bread

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