Page 101 - FoodFocusThailand No.239 March 2026

powder serves as a partial replacement color without significantly affecting sensory acceptance. Similarly, incorporating
or functional fortification ingredient in pigmented cereal powders in cookie formulations at 20–40% inclusion levels has
bakery applications. been shown to improve texture characteristics and enhance moisture stability during
Riceberry milk powder embodies storage. Research in cake systems further indicates that colored rice ingredients
three innovation dimensions: ingredient, can increase batter viscosity and promote a more uniform crumb structure.
process, and value innovation, Another key aspect is advancing research to optimize the performance of
positioning it as a functional ingredient baking systems, including studies on anthocyanin stability, evaluations of effects
for the bakery industry. Organically on dough rheology, and texture profile analysis (TPA) of finished products.
cultivated Riceberry supports clean- In addition, formulation design must balance structural integrity with softness and
label differentiation and contributes moisture retention. Such applied research substantiates the potential of Riceberry
functional properties affecting water milk powder as a functional ingredient for the bakery industry and supports its
binding, dough rheology, and batter development into high-value baked products capable of competing sustainably
viscosity. Optimized drying produces a in international markets.
low-moisture, well-dispersible powder
suitable for industrial dry-mix systems.
By transforming raw rice into a functional More Information Service Info C017
ingredient, this innovation increases
value per unit and strengthens market
differentiation in the bakery sector.

Organic Riceberry Milk Powder:
New Functional Roles in Bakery
Products
In the bakery industry, organic
Riceberry milk powder can be used as
a value-enhancing ingredient in product
formulations. Its incorporation helps
increase dietary fiber and antioxidant
content while imparting a distinctive
natural purple color, which can be further
developed as a compelling marketing
attribute. In addition, it supports growing
consumer trends toward dairy-free and
plant-based foods, reduces reliance on
imported raw materials, and contributes
to greater diversity in locally sourced
ingredients.
For the bakery industry, organic
Riceberry milk powder can be applied
as a functional ingredient in a wide
range of products, including whole-
grain breads, health-oriented cookies,
muffins, and plant-based cakes. It
contributes to structural reinforcement
and modifies the water-binding
properties of dough and batter systems.
Research on colored rice flour and
extracts in baked products has shown
that pigmented cereal ingredients can
enhance dough water absorption,
modify dough development time, and
influence batter viscosity. They may
also reduce baking loss and improve
moisture retention in the final product.
Additionally, the natural pigments
remain relatively stable within the
pH range typical of baking systems,
providing distinctive visual appeal and
supporting clean-label positioning in
the market.
At the industrial application level,
studies have reported the use of
Riceberry flour in bread formulations
as a partial replacement for wheat flour
(10–30%), enhancing water-holding
capacity and providing a natural purple

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