RICE,PASTA AND BREAD

BY AHMAD FFAREEZ BIN ABDUL RADZAK2014918345

INTRODUCTION

Rice, pasta and bread are comment source of carbohydrate in foods like starch and fiber. Many people think that starchy food like breads, rice and pasta are fattening. They are not. But when added fats like

margarine, oils and more, they will add extra calories.

In Asia about 94% of world rice is produce here. It’s the symbol of life and fertility. Pasta was introduced in Italy and the rest of Europe in the late 1200s. Pasta means “paste” or “dough” in Italy and made from starch and water and consists of much type of pastas. Mean while, the first bread produced was probably cooked versions of a

grain-paste, made from roasted and ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Furthermore, we need

these types of carbohydrate-rich foods to give our body energy. And not getting enough carbohydrate can make you feel sluggish, irritable

and unable to concentrate.

RICECLASIFICATION OF RICE:

• Rice could be classified according to its mode of cultivation, grain length and texture.

• The rice plant known as Oryza sativa or Asian rice that is commonly referred to English as rice.

• The genome consists of 12 chromosomes and it is easy to genetically modify for cereal biology.

• Oryza sativa contain two major subspecies that are the sticky short grained japonica and the non-stick long grain indica variety.

• Rice also comes in variety of colours such as white rice, brown rice, and black rice.

CLASIFICATION OF RICE BY LENGTH TO WIDTH RATIO

Glutinous or waxy rice is sticky when cooked. The differences in stickiness among the rice’s is due to part of the long-grain contain more amylase and the short-grain rice are higher in amylopectin.

STRUCTURE OF RICE KERNEL

TYPE OF RICE

Worldwide there are more than 40,000 different varieties of rice. Rice types can be divided into long, medium, and short grain. These are white,

converted, instant, brown, glutinous, specialty rice, barn and wild rice.

TYPE OF RICE DESCRIPTION

1. White Rice. •The most comment known rice in the world•Have been milled and polished to remove the husk, barn and germ.•This process also helps prevent spoilage and extend its storage life.

2. Instant Rice. •Also known as minute rice.•Rice that has been precooked and dehydrated so that it cooks more rapidly.•While instant rice needs anywhere between five and 10 minutes.

3. Brown Rice. •The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value.•The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin.

4. Glutinous Rice. •Also called sticky rice, sweet rice or waxy rice.•Has opaque grains, very low amylose content, and is especially sticky when cooked.•. Glutinous rice is distinguished from other types of rice by having no or negligible amounts of amylose, and high amounts of amylopectin.

5. Specialty Rice. •A number of long- grain rice varieties known especially as rice with nuttier taste.•More expensive and they are not enriched.•Including basmati, jasmine, texmati, wehani, and wild pecan.

PREPARATION OF RICE

STORAGE OF RICEITEM PANTRY FRIDGE FREEZER

WHITE RICE INDEFINITE INDEFINITE INDEFINITE

WILD RICE INDEFINITE INDEFINITE INDEFINITE

ARBORIO RICE INDEFINITE INDEFINITE INDEFINITE

JASMINE RICE INDEFINITE INDEFINITE INDEFINITE

BASMATI RICE INDEFINITE INDEFINITE INDEFINITE

BROWN RICE 3-6 MONTH 6-12 MONTH 12-18 MONTH

•Most types of uncooked rice have an indefinite shelf life. The main challenge is keeping it free of dust, insects and other contaminants

PASTA

CLASIFICATION OF PASTA are usually made from semolina, a flour

derived from durum wheat. sometime other flour also been used. The highest quality of pasta is made from the

higher protein wheat’s. The protein of the durum wheat that give the

pasta its elasticity and shape during cooking. Durum wheat contains high carotenoid

pigments which contribute to the golden colour of pasta.

TYPE OF PASTA

The shape of pasta can be identified by placing the freshly made pasta dough in holes in a small disk or dies.

Pasta dough is best extruded at 45 degree Celsius because if more higher then this it will denature the protein and reduce the pasta quality.

Once pasta goes through the hole it is cut and dried until the moisture drop from 31% to 10 or 12% the disk will determine what kind of pasta will be produce. There are about 600 shape of pasta nowadays.

EXAMPLE OF PASTA

PASTA NOMECLATURE

Pasta or “alimentary paste” (nourishing) is made by combining water and semolina flour or farina flour.

Prior to pasta being dry in various shape, optional ingredient may be add such as vegetable puree, and variety of seasoning.

Different types of pasta also have different type of ingredient and this lead to pasta nomenclature.

CLASIFICATION OF PASTA DESCRIPTION

NOODLES •If egg is added about 5.5% the pasta product will automatically be refer to as noodles.

WHOLE WHEAT Pasta that is made from whole wheat flour is higher in nutrient and fiber compare to standard pasta. It has a stronger taste and tougher texture and tend to disintegrated if cook to long.

FLAVOURED Puree made from spinach, tomatoes or beets can be added to pasta and alter its colour and flavour.

FANCIFUL The pasta that usually shape like dinosaurs or turtle that have been developed to attract youthful consumers.

CLASIFICATION OF PASTA DESCRIPTION

HIGH-PROTEIN PASTA Soy flour, wheat germ or dairy product is added. This product contains more protein about 20 to 100% compare to standard pasta.

FRESH Fresh pasta is higher in term of moisture content. This gave the pasta a softer consistency and shorter cooking time.

COUSCOUS •Looks like grain but not•It is Moroccan pasta made from semolina that has been cook, dried and pulverized into small, rough particle of rice grain

PREPARATION OF PASTA

Moist-Heat Preparation:

Moist heat cooking refers to various methods for cooking food with, or in, any type of liquid, whether it's steam, water, stock, wine or something else.

STORAGE OF PASTA

Dried pasta should be tightly wrapped and stored in cool, dry places.

Fresh pasta should be kept in the refrigirator until the needed to use.

Cook pasta can be kept for about two or three days in the refrigirator.

PASTA MAKING

BREADS

A type of bread, know as unleavened bread can be made by mixing flour and water then baking it. This is the forerunner of modern bread

But the product is hard and unattractive to most palates and resemblance to bread as we know it.

Bread is traditionaly made from flour, water, salt, and yeast.

BREADS

It has honeycomb structure and may be regarded as a solid form with a maltitude of pockets of carbon dioxide distribut uniformly through out in bulk.

BREADS

Sugar naturally present in flour and the maltose made available by the action of amylases, are the hydrolysed to glucose and this is fermented by zymase present in the yeast. Ethyl alcohol and carbon dioxide are formed and later aerates the dough.

CHEMICAL REACTION IN BREADS Most of the alcohol formed during

fermentation is driven off during baking.

Small amount of carboxylic acids are produce during fermentation peroid as well as carbon dioxide and alcohol.

The acids formed lower the PH of the dough and this affects the colloidal state of the gluten and assist in ripening the dough.

BREADS

SALT DOUGH MAKING

It function as to improve the taste of the bread which has a flat insipid taste without it.

methode of bread making known as the “long-fermentation process”

the warm ingredients are thoroughly mixed to form a dough which is allowed to ferment in bulk.

dough is coverd to prevent the formation of a skin and it is allowed to ferment for a period of 1 hour or longer depending upon the quantity of yeast used

CHANGES DURING BAKING

Bread is baked at about 232 degree celsius for about 30-50 minutes depending upon the type of bread and the size of the loaf.

dough first rises rapidly because the pocket carbon dioxidein the loaf expand as the temperature increase

As the temperature increase the water present causes the starch granules to swell and gelatinize.

Hot guten is soft and devoid of its characteristic elasticity and gelatinized starch now supports the structure of the loaf.

STALING

When bread is kept and becomes stale its crust become soft and leathery and loses its appealing flavour and become less elastic through crumb-stailing.

cause by the diffusion of water from the interior of the loaf.

occurs more rapidly with wrapped bread because the moisture is unable to escape.

TYPE OF BREADSTYPE OF BREAD DESCRIPTION

WHOLEMEAL BREAD Made from flour obtain by milling whole wheat grains including bran and germ

BROWN BREAD Contain at least 0-6% crud fibre and flour other than wholemeal flour

WHEATGERM BREAD Contain at least 10% processed wheat germ

WHITE BREAD Define by exception as bread which is not whole meal, brown or wheat germ

SODA BREAD Contains sodium hydrogen carbonate as an ingredient

WHEATMEAL BREAD Use of this name is prohibited by the Bread and Flour Regulation to avoid confusion with wholemeal bread

BREADS AS FOODS

Like all other food of cereal orgin, bread is eaten mainly as a cheap source of energy.

contain about 40-45% available carbohydrate and has an energy value of 900-1000 kj/100 g.

It contain 8-9% protein and significant amounts of minerals and vitamins.

STORAGE OF BREADS

Storing bread in the fridge: Starch retrogradation occurs most rapidly at refrigerator temperatures. So bread go stale faster in this environment.

Storing bread in the freezer: It prevents staling as freezer temperatures arrest starch retrogradation, holding the bread in a stable state.

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