Make All-Rice and All-Corn Bread

white corn

Wheat, barley, oats, corn and rice belong to cereal family. They are relatives but wheat posses the advantage of having the only one to have gluten. Gluten is responsible for trapping air – causing the dough to rise and give the bread its desired texture and shape.

white corn

Most of the time, bread is more expensive than rice and corn. This is because of the reason above – only wheat have gluten and only wheat is fit for bread making. Secondly, wheat never grows here in Philippines. We need to import flour for every bread we baked.  Bread can be made from other raw materials but wheat must still be part of the recipe.

Philippine is a rice eating country but bread is second to rice. We eat bread for breakfast and merienda (snacks). Most of the time we can eat bread as our lunch and dinner. Bread as alternative source of carbohydrates.

Bread prices are like gasoline’s, always on the rise . But rising prices are soon to be history. Bread can now be made from  oats, barley and maybe the locally available rice and corn.

Yokohama, Kim and colleagues were able to develop all-oat and all-barley breads. They used the commercially available plant derived fiber called HPMC, hydroxypropyl methylcellulose as gluten replacement. In short HPMC is the one responsible for trapping of air in the absence of gluten.

If someone were able to baked a bread out of barley and oat then the possibility of all-rice and all-corn bread is very high. It would be possible with HPMC as ingredient. Though I never know if it is already available in our country.

Bread with added HPMC are found to have  a cholesterol lowering effects on experimental hamster.

Invention of all-rice and all-corn bread will offer wider and healthier choices for consuming public. It might as well lower the steep cost of wheat bread.


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