Abstract
This study investigated processes for making bread using rice flour milled by impact crushing. Rice flour was classified into the following three particle-size classes: class 1 as < 100μm, class 2 as < 150μm, and class 3 as < 212μm. The highest evaluation was given to class 2; for this class, 7 of 10 items, including its total evaluation, received the highest score. In particular, a glutinous feeling, “mochi-mochi” was significantly higher in this class than in the other classes. This glutinous feeling and the cohesiveness of rice flour bread were highly associated with the total evaluation, while the specific volume and softness of wheat flour bread. Hence, these properties are proposed as new evaluation indexes for rice flour bread.
