RICE BRAN OIL

AN ALTERNATE BAKERY SHORTENING

ENGLISH JOURNAL
FOR ENGLISH NEXT LEVEL
 Team workers

MUHAMMAD YUSUF ARDABILI (0912501145)

Alvionia hartono putri (0911501765)
Syaiful anwar (0912503158)
Nurmaini (0912503463)
 Content of paper
This journal studies were carried out to
replace bakery shortening with refined rice
bran oil in bread preparation. Statistically
significant variations were observad in the
texture of breads prepared with shortening
from that prepared after replacing bakery
shortening with rice bran oil at 50% levels.
Rice bran oil was found to have a higher
content of essential fatty acid about 34.98%
as compared to that of bakery shortening
about 5.14%.
 Bread
Bread is a staple food prepared by
cooking a dough of flour and water and
often, additional ingredients. Dough are
usually baked, but in some cuisines
breads are steamed, fried, or baked on
an uncoiled skillet. Salt, fat and
leavening agents such as yeast and
baking soda are common ingredients.
 Bread Shortening
 Bread Shortening is a dairy product made by
churning fresh or fermented cream or milk.
 Bread shortening is a word used to describe fats,
oils and various processed versions of fats and
oils that are used as ingredients in dough and
batters. Shortening may contain substances other
than fats and oils e.g. Flavour colours and
emulsifiers ( Matz 1996). Of the ingredients used
in bread preparation, shortening is one of the
major raw material (40-50%).
 Problem
Bread shortening have higher
fatty acid leves which is not
good for health.
 Rice Bran Oil
Rice bran oil is the oil extracted
from the germ and inner husk of
rice. Rice brand oil lowered humaan
blood cholesterol more effectively.
Rice brand oil is generally
considered to be one of the highest
quality vegetables oil in terms of
its cooking quality, shelf life and
fatty acid composition (Sayre and
Saunders 1990).
India is the second largest producer
of rice in the world and has the
high potential to produce rice bran
oil, a by product of rice milling
industry.
 Rice Bran Oil
Rice Bran Oil for food use has been commercially
produced in the United States by RITO since 1994.
Rice Bran Oil vs. Bread Shortening
Rice Bran Oil vs. Bread Shortening
Evaluation of bread making quality The loaves
prepared were analyzed for height, weight, volume and
specific volume.
Sensory evaluation The bread samples were evaluated
for appearance, crust colour, crumb colour, aroma,
taste,
texture and overall acceptability by a panel of six semi
trained judges.
Texture studies Firmness of bread samples was
analyzed by Stable Microsystem Texture Analyzer.
Rice Bran Oil vs. Bread Shortening
Conclusion
Contribution
THE END
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