food science about rice, pasta and breads

1. RICE,PASTA AND BREAD
BY
AHMAD FFAREEZ BINABDUL RADZAK
2014918345

2. 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.

3. RICE
CLASIFICATIONOF 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.

4. CLASIFICATION OF RICE BY LENGTH TO
WIDTH RATIO

5.  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.

6. STRUCTURE OF RICE KERNEL

7. 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.

8. 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.

9. 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.

10. PREPARATION OF RICE

11. STORAGE OF RICE
ITEM 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

12. 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.

13. 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.

14. EXAMPLE OF PASTA

15. 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.

16. 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.

17. 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

18. 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.

20. 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.

21. PASTA MAKING

22. 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.

23. 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.

24. 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.

25. 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.

26. 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

27. 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.

28. 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.

29. TYPE OF BREADS
TYPE 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

30. 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.

31. 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.

32. THANKYOU