Abstract
This study investigated processes for making bread using rice flour milled by impact crushing. Rice flour was classified into 3 particle sizes: class 1 particles are smaller than 100μm, class 2 are smaller than 150μm, and class 3 are smaller than 212μm. Wheat gluten was blended into the dough. This study examines the effects of rice flour particle size, secondary fermentation time and fermentation temperature on the quality of bread made from rice flour. At 30℃ and 40℃, the expansion of dough made with class 1 flour stopped earlier than other classes. This was caused by syneresis of the dough, which contained highly damaged starch. Secondary fermentation resulted in greater expansion than current methods. Lower fermentation temperatures and secondary fermentation were effective at promoting dough expansion.
