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 baking temperature on the quality of bread made from rice flour. Longer secondary fermentation times, approximately 40 to 50 minutes longer than current methods, resulted in greater loaf volumes. Baking temperatures of 150℃ for breads made from class 3 rice flour resulted in harder bread and smaller volumes. In addition, this temperature is insufficient for starch gelatinization. According to current methods, rice flours with smaller particle sizes, such as those classified as class 1 in this study, are needed to produce rice flour bread. However, milling rice flour to a class 1 level using impact crushing creates a lot of damaged starch, which negatively affects quality. We found that secondary fermentation and 200℃ baking temperature improve the quality of bread when using class 1 flour, which contains high amounts of damaged starch, as well as when using class 2 flour, which has lager particle size.
